Reviewed: Dec. 14, 2010

This has become a family favorite. I've made a few changes, so the rating reflects that, although I would rate it 4 stars when made as written (which I did the first time I made it. For my taste, the hominy has a good "bite" but no flavor. So now I add 2 14.5oz. cans of white hominy and 2 14.5oz cans of sweet corn. I don't like to mess with all of those peppers on a normal weeknight, so I substitute 1/2 cup of salsa verde for both types of peppers. I also use this recipe when I have leftover pork tenderloin to use up, so I can skip that part of step 3, and just add the leftover pork with the stock. I think that I would like to try adding one more can of enchilada sauce in place of one cup of stock; I think the enchilada sauce kind of gets "lost" in all that broth, so I'm going to give that a try the next time I make this. We serve it with tortilla strips, shredded mild cheddar and sliced avocado. Love it!

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12 users found this review helpful

Reviewer:

Melissa Sue

Cooking Level: Intermediate

Reviewed: Nov. 4, 2010

This is one of my favorite Mexican stews. All the ingredients come together with full flavor. I also roasted the jalapenos (about 6), used about half the amount of chicken broth and garnished with sour cream and fresh avocado. Delicious!

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8 users found this review helpful

Reviewer:

Kim-min-nim

Home Town: Redlands, California, USA

Living In: Bellingham, Washington, USA

Reviewed: Oct. 25, 2010

Made this for my family's Sunday supper and everyone LOVED it! I read the recipe wrong so I only had half the amount of hominy needed (bought two 14.5 oz cans) so I threw in a can of black beans. Thanks for sharing, I'll be making this again.

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7 users found this review helpful

Reviewer:

Minnesota_Girl

Cooking Level: Intermediate

Living In: Saint Paul, Minnesota, USA

Reviewed: Oct. 24, 2010

AMAZING!!! Made almost as written and this just may be my new favorite soup recipe, definitely makes the top 10 at least! I let it cook on low for 2 hours before adding the hominy, and then another hour on med-low and the pork was melt-in-your-mouth-fall-aparty!!! Next time I'll cut the recipe in half though cause it makes a VAT, I froze half but it won't be in there long =) Seved it with sliced radishes, avocado, sour cream, a lime wedge and fresh fried tortilla strips. I know some people like cabbage in Posole, but I prefer it without... Heck, some people put pig's feet in there too but I won't be making that addition either! I just LOVE this recipe, and it is authentic enough for this Gringa =)

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13 users found this review helpful

Reviewer:

Starlet

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

Reviewed: Oct. 21, 2010

So flavorful!!! I didn't have the pablanos (I know, (I know) so I roasted a red pepper and threw it in instead. The seasoning is perfect in this! I topped mine with radishes and red onion! Thanks Ken!

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5 users found this review helpful

Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Sep. 2, 2010

This is fantastic! I cut the recipe in half and it easily fed five people. It has a good kick!

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4 users found this review helpful

Reviewer:

Sue

Cooking Level: Intermediate

Home Town: Park Ridge, Illinois, USA

Living In: Grayslake, Illinois, USA

Reviewed: Aug. 23, 2010

I followed everything to a tee....it was awesome. The kids and hubby loved it. It's a keeper. Thanks for the recipe.

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5 users found this review helpful

Reviewer:

EM7815

Reviewed: Jul. 25, 2010

The only thing I did differently is that I used a fresh New Mexico Chile from my garden in place of the powder. This was excellent! I love me some soup/stew and you could really taste the roasted peppers yet all of the other ingredients stood on their own as well too. The flavors all came together so perfectly. As far as the garnish goes well, top it with what you like or don't top it at all if that is what you choose. The radishes did add a nice touch but they were not necessary. Thank you so much Ken for a wonderful recipe. I highly reccommend this!

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Reviewer:

Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: May 5, 2010

My boyfriend who considers himself an honorary Mexican and has eaten a LOT of posole in his life said this is the best he's ever had! Now that's a compliment! It had a nice deep smoky flavour, tender meat, lotsa yummy hominy, just a little background of spicy, and a good broth-to-goodies ratio. Some notes: It did take me about an hour or more to get to the first simmer, although I was going at a leisurely pace. I subbed 1/8 tsp allspice because I was out of cloves, and used whole cumin seeds crushed with my mortar & pestal. I topped it with fresh lime, cilantro, shredded mexican blend cheese, extra crushed Mexican oregano, chunks of avocado, and homemade tortilla strips with cumin & corriander. I wish I had cabbage though. I think the crushed oregano really put it over the top. IMO it didn't need the cheese. Thank you so much for this awesome recipe I can't wait to eat the leftovers today!

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Reviewer:

Skoo

Cooking Level: Intermediate

Home Town: Stettler, Alberta, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: May 5, 2010

Hi Ken! Yours is our new favorite posole recipe. The blend of chiles is spot on. I used blsl chicken breast instead of pork loin as this is what I had in the freezer. Condiments: sliced radishes, shredded cabbage, sliced scallions, sour cream and lime wedges. Fabulous! Thank you for sharing.

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15 users found this review helpful