Reviewed: Oct. 3, 2009

I am mainly writing this review so that some beginner, such as myself, doesn't make the same mistake I did...the recipe calls for ONE Chipotle, not ONE CAN!!! OMG, my mouth is on fire. Will definitely try this again though.

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southernfoodie

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Reviewed: Jun. 9, 2009

This is wonderful. It tastes so much like some of the food I had while in San Antonio, TX. We've had it once as the soup-like serving. I am making a double batch to have some as sandwiches and some in enchiladas with the green sauce. The first time I added the cumin, but this time I am leaving it out. I have also left out the green chilies as I do not personally care for them. Thanks for posting!

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PADutchGirl

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Reviewed: Feb. 8, 2009

This was really good. Topped with grated cheese when serving it.

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Billie575

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Reviewed: Jan. 1, 2009

This dish turned out wonderfully, but a little too hot for me. I didnt add the green chilies (thank God I didn't). I wanted to add something to tone it down a bit, but didn't know what to add to it. I did add a can of corn to it as my mother in law doesn't like hominy. Aside from being caliente, turned out great.

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Army Wife

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Altus, Oklahoma, USA

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Reviewed: Oct. 26, 2008

I made this last night and it turned out fabulous. I ended up doubling the recipe because of the size pork roast I had. I followed the recipe exactly with only one exception. Toward the end of cooking I added one large can of green enchilada sauce, medium heat. I divided the batch and took half to my Mom and Stepfather, along with some cornbread, and they loved it! Thanks for the great recipe. I will be making this again!!

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Jackie

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Reviewed: Aug. 17, 2008

This is a favorite now! I cooked it over the stove & for the meat I used the pork chops & chicken breast I had. I chopped up 2 porkchops(bone & all) & a whole chicken breast & a half YUM..YUM! I cooked it down until it reached a think gravey. It is slighty spicy but oh so good! We had mexican rice & refied black beans as a side. YUM YUM!

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A-BANANNA

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jul. 7, 2008

This was my first time making or even tasting Posole. I did everything by the book. It was nice and spicy and resembled Menudo. It was very easy to make. The taste was slightly bland but not too bad. Thanks

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