Reviewed: Jan. 5, 2012

Very good. I halved the recipe but used the same amount of spice called for in the full recipe and used 6 cloves garlic instead of onion (my husband won't eat onions but we both like garlic)...the extra spice would probably fix it for anyone who find the original bland. Used corn instead of hominy because I had corn. Didn't use the chilies because I didn't have them. Threw in a bit of lentils for added fiber. I didn't used canned anything; just fresh or frozen...the olives (leftover from a party tray) added plenty of salt. Chicken broth and pieces were turkey because I had roasted a turkey earlier this week. A very versatile recipe that is easy to throw together based on what you have on hand.

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Reviewer:

Whitney

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Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Garland, Texas, USA

Reviewed: Dec. 16, 2011

Holy cow, this is AMAZING. I doubled the recipe because I had a hunch it would be amazing, and I was right! GO MAKE IT NOW!

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Reviewer:

Pigwidgeon

Reviewed: Oct. 27, 2011

What a find! Such a painless recipe for so fabulous an outcome! I, too, made some modifications based upon other reviews. I prefer more mild heat, so I substituted half a can of green enchilada sauce (thanks to those of you who figured that out before me!) and half a small can of tomatillo sauce and omitted the chiles. Lots of tangy flavor instead of heat. I also used cilantro instead of oregano. To my bowl, I added a dollop of creme fraiche, sprinkled some Mexican seasoning and garnished with chips. So good! Thanks again for sharing!

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3 users found this review helpful

Reviewer:

jrn626

Reviewed: Oct. 24, 2011

Made this last night, and everyone loved it! Didn;t make any changes to the recipe. I just Googled posole, and got a list of traditional toppings...wish I had known! Definitely go with some toppings next time, although it was good as is.

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Reviewer:

Dottie Jo

Reviewed: Aug. 29, 2011

Good, simple recipe but with some changes. 1) Way too much onion. I only used half at most and chopped, not sliced, it. 2) Omitted olives b/c I don't like them. 3) Only used 1 tsp of oregano too. 4) I did not cover the pot while cooking onions and garlic so that I could brown them for better flavor.

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2 users found this review helpful

Reviewer:

jorejudos

Reviewed: Jul. 12, 2011

delicious! So tasty, I will definitely be making this again!

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4 users found this review helpful

Reviewer:

Gina

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Apr. 9, 2011

This was really good. I cooked the chicken with the onion and garlic.

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6 users found this review helpful

Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 9, 2011

Bland and lacking depth. It gives it up all in the first moment with a little kick of heat but with no complexity or savoriness in the follow on. Won't make again.

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5 users found this review helpful

Reviewer:

Mr Evil Gnome

Reviewed: Mar. 19, 2011

I love the recipes on this site! I take the recipe & then read the comments and add the things I like. I used the Green enchilada sauce, cut up 1 full jalapeno (no can of green chiles), added red, green & yellow bell peppers. (just what I had left over in my fridge). It was kind of thick so I added two 14.5 oz cans of chicken broth and 1 cup long grain white rice. Cooked covered until the rice was done, about 25 minutes. Served with crushed up tortilla chips, cheese & a dollop of sour cream on top! Excellent!!!!!

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Reviewer:

CindyH

Reviewed: Mar. 18, 2011

I followed all the steps the recipe called for with the exact ingredients and it was fantastic! My husband doesn't really like soups like that but he had two bowls and was disappointed that there was no more left. I will definitely make this again! Thanks for sharing!

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6 users found this review helpful