Recipe by Bryan B
"Authentic Posole is made with the pig's head; the ears are the delicacy. This simple recipe uses more 'acceptable' ingredients."
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water to cover
shredded cabbage for garnish
1 small head
lime, cut into wedges
Good basic recipe, not quite the same, but good. I prefer to use dried new mexico chiles, soak in boiling water to rehydrdate and then puree in blender, and add pureed chile to soup. The cabbage on top is a must!
needs more flavor. Not very authentic. Add lime wedges on the side with cilantro, chopped cactus, cotija cheese, pureed chili sauce and onion for more flavor. We simmer whole garlic heads in our base.
This is a really good recipe! I would prefer no cabbage, add some camino, garnish with raw onions and fresh cilantro, serve with corn tortillas. Yum! Thanks for sharing the recipe!
Very good. I used chicken instead of pork and added chicken bouillon and chili powder while cooking the chicken.
Very good! A few minor alterations...I boiled the pork in the water w/ the chili powder (maybe a little more than what was called for) as well as a couple of spoonfuls of granulated chicken bouilon. A lot of great flavor! I'm already craving more!!
Very easy to make. Husband states its authentic and very very good. Just like the Posole in California. We live in Michigan.
Yum. My husband is a big Posole fan, and kids ate well. I offered more types of veggies to add when served. Mexican style cheese is also good with it.
A very easy version of a traditional Mexican soup. I made this to satisfy my son's craving for menudo, which I refuse to cook. (The smell of tripe is overwhelming!) My sixteen year old ate 4 bowls for dinner! I used very lean pork. It was really good, and it was even better the next day! (as most soups are!)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 277
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