Reviewed: Oct. 30, 2011

I used this recipie to refresh my memory when re creating my mother in laws posole. This reminded most of hers although I did change several things using indredents I remember her using. First was the meat. She puts this pork called espinaso which you can find in you hispanic market @the the meat counter. And we also add a few skinlesschicken thighs and I put just a small abount of pork sholder (about half a small roast &a I freeze the other half for next time) I do this because I am not a fan of meat w/everyweek bones and fat and all that ( I call it creepy meat lol) I use either dried California chilies or New Mexico Chilies she says they're basically the same but the New Mexico are sort of a better quality although I believe they're the same price. I serve it with thinly sliced radish rounds, chopped cilantro & white onion, shredded cabbage, lime wedges and we eat it with sliced birrote (the mexican bread you use to make tortas)

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

papanpez

Cooking Level: Expert

Home Town: Grand Island, Nebraska, USA

Reviewed: Aug. 24, 2011

i also included bay leaves to boil with meat and water. and added my homemade salsa at the end in the bowl and tasted great. thanks for the receipe. it was my 1st time trying it out.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

virginia

Cooking Level: Intermediate

Home Town: Lyford, Texas, USA

Living In: South Holland, Illinois, USA

Reviewed: Aug. 8, 2011

This recipe is exactly what I was looking for. I used pork neck and pig's feet, added some fresh, diced tomatoes and fresh, hot peppers from the garden. I served it with shredded cabbage, fresh onion, cilantro and lime juice. It was a big hit!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kara Ann

Cooking Level: Intermediate

Reviewed: Nov. 7, 2010

Unique recipe. The picture shows the proper garnish of cabbage and radishes, even though they are not mentioned in the recipe. Alas, there is a lemon wedge and lime always trumps lemon unless you are making cheesecake.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

griffjames

Reviewed: Dec. 28, 2009

the rciepe calls for canned hominy then gives directions for fresh hominy that you have to cook till it pops. If you use the canned you do not have to cook it till it pops. It is already cooked. You can use eithe, the fresh tastes better, but takes longer.

Was this review helpful? [ YES ]
39 users found this review helpful

Reviewer:

pami51

Reviewed: Oct. 12, 2009

I love posole! I use the dried chiles, and added a couple bay leaves also. Top with cilantro, limes, onion, lettuce, and of course hot sauce! Yummy.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Living In: Minneapolis, Minnesota, USA

Reviewed: Aug. 26, 2009

Wonderful dish for a cold day or any day! I added a small can of El Pato sauce instead of the tomatoes and omitted the feet. Also I blended a cup of the hominy with the softened chilies and garlic and added it to the soup. I topped it with shredded cabbage, lime, onions and ate it with tortillas...YUMMY!

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

MarieLupe

Reviewed: Apr. 30, 2009

I cooked this for my my fiance and his uncle because their from mexico they thought I was crazy for trying. But they were very impressed with me they loved it so much they ate it breakfast luch and dinner until it was completely gone. This is a very authentic dish. I served it with tortillas, chopped onions, cilantro, and lime wedges. Also I would definetely add the can of tomatoes for flavor.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

Danielle

Cooking Level: Intermediate

Home Town: Rock Springs, Wyoming, USA

Reviewed: Nov. 9, 2008

Excellent posole! Like the other reviewers, I didn't know what kind of chilies would work so I used what I had -- dried Guajillo peppers. I bought a bag of them at the grocery store and they've worked wonderfully for many recipes. I have used 6 and it worked -- just make sure that you remove the seeds because they stay "crunchy" and HOT in this recipe. Also, try to use "Mexican oregano" if you can find it. I am going to add a small tin of green chilies next time I make this for extra zing.

Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

Christina

Cooking Level: Intermediate

Home Town: Kingsville, Texas, USA

Living In: Snyder, Texas, USA

Reviewed: May 13, 2008

YUM! Ive used this recipe several times and each time I think I like it more. Thanks for posting the perfect posole recipe. Its snowing today and will be awesome for dinner tonight. The only thing I change is that I don't use the pigs feet or pork skin... just my preference.

Was this review helpful? [ YES ]
8 users found this review helpful