Reviewed: Jan. 5, 2005

I used cilantro in place of oregano (didn't have any) and I added about 1 TBSP of Chili Powder. It turned out great! We added the Chili Powder because the broth had an odd look to it with white chicken, white hominy, clear chicken broth and green chilis (kind of a green cast). My son didn't like the look, so I added chili powder -- he loved it and asked me to make it again.

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Lynn S

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Reviewed: Dec. 1, 2004

This tastes a lot like the canned posole I buy in the Mexican markets. It was quick, easy and delicious. My kids asked that I add "med" chilis next time instead of "mild." This recipe is definitely a "keeper."

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LAURELINAZ

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Reviewed: Jun. 8, 2004

Mmmmm-very easy and very tasty. I didn't have hominy, so I used cannellini beans. I added some corn, a little garlic salt and extra olives. Next time I will use less broth and will serve with tortilla chips.

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Lisa

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Reviewed: May 7, 2004

Yummy... This was great and really didn't need any salt. I will make it again as it really did only take 20 minutes!

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MARHATTAN

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2004

I added a little enchilada sauce as I had seen someone else do the same, otherwise I followed the recipe. I wasn't sure it would be enough for a meal, but my husband and I loved it. Oh, we did top it with some shredded cheese. This was very good, I have made it twice so far.

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THESHANDAN

Cooking Level: Intermediate

Home Town: Mexico, New York, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Feb. 13, 2004

This didn't taste like any posole that I've ever eaten before, but it was good soup nonetheless. It was very light and the oregano and cumin really jazzed up the broth. If you want posole, use a different recipe.....if you want a fast, yummy soup, this is the one!

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CAROL KRESGE

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Reviewed: Dec. 17, 2003

Veronica - Great recipe! Very tasty! I can see how it will be fun to play and experiment with. The only thing I'd do different for sure is chop my onion in half and then slice thinnly so that the pieces of onion aren't hanging off the spoon with every bite.

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Amy Jo

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2003

Great recipe. Quick and surprisingly good given the short cooking time. I was looking for a more traditional posole, so I made a few changes: omitted the green chiles and olives, added about 1/3 of a can of red enchilada sauce, and topped with chopped cabbage and radishes. This is most definitely a make-again recipe.

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DOUGRAY79

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Reviewed: May 3, 2003

This was only O.K. and not as "zippy" as I thought it would be.Other family members eating this said it was O.K. to have once-but they still liked my other recipes better.Jazz

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JAZZY-GIRL

Cooking Level: Expert

Home Town: Stryker, Ohio, USA

Living In: Pittsford, Michigan, USA

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Reviewed: Mar. 18, 2003

So simple and so delicious! This was great served with Spicy Mexican Salad for a light dinner.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 3, 2003

I thought this was great. I shredded already cooked chicken meat from a deli chicken and threw everything into the crock pot and set it on low for a few hours. Yummy!

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MOGA BARE

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Reviewed: Dec. 22, 2002

This was so good and super easy. I added a can of pinto beans to make it a little more substantial, and my husband and I both loved it!

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Amanda

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Reviewed: Sep. 29, 2002

Although this isn't an authentic posole, it tastes great. As a stand alone soup, it is full of flavor. We put some tortilla chips on top and was even better. I say try it, you'll like it. Thanks Veronica for the recipe.

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PEYTONMG18

Cooking Level: Expert

Home Town: San Bernardino, California, USA

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Reviewed: Jul. 23, 2002

I modified this recipe by using a whole chicken deboned and fresh green chilies diced. Although the recipe took much longer than 20 minutes, the ingredients together were DE-LISH!! This caldo is a new famiy favorite. THANKS!!!

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