Reviewed: May 15, 2011

Thank you so much for this recipe! So easy & tasted just like my mother-in -law's posole (who is from Mexico). The part of Mexico where she's from only uses pork, not chicken like someone else said. I served it with tortillas.

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2 users found this review helpful

Reviewer:

S. Jalapa

Cooking Level: Intermediate

Home Town: Georgetown, Ohio, USA

Living In: Mount Orab, Ohio, USA

Reviewed: Apr. 21, 2011

I adjusted this recipe. I cooked it in my big crock pot. I used 4lbs of pork shoulder. I cut up the meat into squares but still added the fat and the bone for flavor. Cooked for 2 hours on low. I then used the new mexico chilis (rehydrated and then blended). I used 6 of them and put all of them in my crockpot. Even then the broth tasted really bland. So I added chicken bouillion (the mexican and american kind - not sure if this makes a difference - about 4 cubes worth). I then added red pepper flakes (don't add too much or this becomes spicy really really quickly). I also added garlic powder (about 2 tbls).

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3 users found this review helpful

Reviewer:

newcook5555

Cooking Level: Intermediate

Reviewed: Jan. 24, 2011

My husband loved it and it was so easy to make.

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3 users found this review helpful

Reviewer:

ApronStrings

Cooking Level: Beginning

Living In: Portland, Oregon, USA

Reviewed: Oct. 26, 2010

Bryan B. I have no idea where your from but here in Oaxaca Mexico we don't make our Posole with pig's heads :P It's actually made with shreadded chicken meat, not w/ pork - but I love your recipe :)

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6 users found this review helpful

Reviewer:

jvazquez

Cooking Level: Intermediate

Reviewed: Apr. 25, 2010

try cooking cooking outside on your grill side burner. LP cooks hotter and quicker. Let the neighbors smell the flavor

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2 users found this review helpful

Reviewer:

Ric

Reviewed: Dec. 24, 2009

This is a wonderful traditional Posole soup! Love it!

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4 users found this review helpful

Reviewer:

Sarah Cunningham

Reviewed: Dec. 15, 2009

I did not try this recipe either...but i have a variation of it that I use...Instead of Chilie powder, I use California chilis and rehydrate them, then puree them and after i boil the pork I add in the pureed chilis by straining them through a fine strainer....until it is a nice dark red. Then I add in the hominy and let it boil for awhile...my fiance LOVES this recipe...and even my 3 year old son asks for more. Is my personal favorite.

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4 users found this review helpful

Reviewer:

gemma1288

Reviewed: Oct. 1, 2009

This recipe is great! The only things I added were onion and garlic..I cut 1 large onion in 4 pieces and about 6 pcs of garlic and boiled for the last 30 to 45 mins!

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4 users found this review helpful

Reviewer:

Maria

Reviewed: May 12, 2009

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.

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8 users found this review helpful