Reviewed: Dec. 2, 2006

Fairy good, spicy, nice on a cold day. I have no idea whether it tasted authentic or not, since I've never had Posole despite my love of Mexican food. (Maybe that's OK so I could take this recipe as is and not worry about it. :-)) I do think I would've preferred cooking the chicken first.

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Erimess

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2006

I pan fried the garlic and onions first, it gave it great flavor

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Alfonso

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Reviewed: Nov. 11, 2006

I made this my family raved about it. I agree though the color is quite odd so i added some tapatio to it to spice it up alitte more and change the color of the soup. It was very good though!!!

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Debbie

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Reviewed: Aug. 24, 2006

I found this soup to be a little bland even after adding cilantro and hot pepper. I think it would be much better with the traditional pork. I will try it again with pork next time.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 5, 2006

Made this today for lunch and I have to admit it is a good starting base. It was missing a few things in my opinion. This is obviously far from authentic mexican posole. I had to tweak it alot since my family kept making faces while i was making it. They keeped tasting and saying "nope still missing something." finally I guess I got it good enough to satisfy them. They said it had more of a green chicken enchilada taste than a mexican posole. I agreed. I guess I would make this again but with my modifications. Good base soup.

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healthnt

Home Town: El Paso, Texas, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 26, 2006

Yummy! My husband's favorite soup - The only reason I didn't give it 5 stars is that I add way more seasoning than the recipe calls for to get the taste right.

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BARB9000

Cooking Level: Expert

Home Town: Downey, California, USA

Living In: London, Greater London, England, U.K.

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Reviewed: May 4, 2006

I made this as a last minute addition for an extended family soup supper, and it was gobbled up before any other soup!

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MAP26

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Reviewed: Apr. 12, 2006

I couldn't help but add a can of diced tomatoes, some sliced bell pepper, and some chile powder before tasting it as is. It seemed too simple for me. It was very tasty and VERY quick and easy. Will probably make again.

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CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 28, 2006

I thought this looked bland, with the canned peppers. So I put in a fresh Anaheim pepper. I didn’t change the seasoning given in the recipe. However, I substituted cubed pork for the chicken to be more authentic. Brown the cubed pork well in some olive oil. Remove and reserve. Add the onions and one large Anaheim pepper (wash, seed and dice large) and sauté until soft. I added 1 tbs cornstarch and cooked this paste with the onions and pepper 1-2 minutes (do not let it burn). Add the pork cubes back to the pot with the onions & pepper. I increased the liquid by adding more broth than the recipe called for (add water if no extra broth around) and 2 cans of white hominy (drained). Cook on med-low simmer until the pork is done. This variation was delicious, but it looked unattractive. To improve presentation, serve it in colorful bowls with a dollop of sour cream and some hot sauce for personal seasoning. Experiment with brands of canned hominy. Some are better than others.

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greengrower

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Living In: Saint Helens, Oregon, USA

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Reviewed: Jan. 5, 2006

With a few additons this is really good!!! Never had posole before looked up an accurate recipe and its made with pork or pig ears. I threw everything in crockpot didnt saute nothin. Didnt use oil. Used 6 pieces of chicken,legs and thighs. I pulled the skin off first and boiled it in water for my chicken broth. Added one half squeezed lime, added minced garlic, used cilantro instead of oregano. Added salt and extra cumin. Put crock pot on high came back 5 hours later pulled meat off of bones threw back in. Sitting here eating a bowl that was left over from last nite. Its pretty good.

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SYNDI111

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Reviewed: Jul. 5, 2005

very easy and very good. My husband and kids loved it.

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VTRAINER

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Reviewed: Jun. 3, 2005

This may not be authentic, but it sure is good! Even my 2 year old ate this up. Only changes I made were to use a cooked chicken and added a can of diced tomatoes with diced green chili's. Topped with shredded monteray jack. Yummy!

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Treeskitchen

Cooking Level: Intermediate

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Reviewed: May 22, 2005

One of my husband's favorite meals. It's very yummy:-)

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TERESABELLE

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Reviewed: Feb. 22, 2005

Quick and easy, but I couldn't find hominy so I used kidney beans. Not sure this was the best substitution. I also used chili powder to make the color a bit nicer.

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LUNAGIRL42

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Reviewed: Feb. 19, 2005

This was a great recipe. I added a can of stewed tomatoes /w chiles. Very fast and easy!

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ANNE7777

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Reviewed: Feb. 19, 2005

Finally got around to tasting this last night, two days after I made it. Very good soup. I think waiting to taste it also helped the flavors to come together. Topped with a dollop of sour cream. Sort of a white chili but different. Liked the addition of hominey (yellow instead of white). Added a bit more chicken, chicken broth, cumin and salt and a can of green chile enchilada sauce. When I added the enchilada sauce, it went from good/O.K. to great. Also a friend took the leftovers and mixed in a can of tomatoes with green chiles and added cilantro, cooked it down and served with rice. Very good and easy soup. Used frozen chopped onion as a timesaver.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Feb. 4, 2005

This was really easy to make. My husband said it was ok, I liked it alot. I would make a few changes, but otherwise its a great quick recipe.

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BIGPUPPY77

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Reviewed: Jan. 24, 2005

ok this is excellent. no matter if it is a posole or not, it is great. i did make a few changes, 1. used 27 oz of pinto beans instead of hominy, 2. used 4 fresh chopped jalapenos instead of green chiles, 3. 1, 10 oz can of green enchilada saucein place of 1 can of chicken broth. made it twice in one week. oh yes, i used 10 chicken tenderloins instead of the breast also .

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Jan. 18, 2005

This was so easy to make, I used leftover chicken so it was super-quick! Like some other reviewers, I added a little chili powder to give it a little more "kick" as we like spicy food. My husband even had seconds. This one's a keeper.

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MARLENALC

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Reviewed: Jan. 6, 2005

Very good! I used the corn instead of the hominy as it wasn't avaiable in my grocery store. We put shreadded cheddar on top - very tasty.

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NATALIEB

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Quick and Easy 20-Minute Chicken Posole

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