Reviewed: May 11, 2012

Yum! This was really good!!! My hubs prefers Ken's kickin' posole, but then again, he isn't the one slaving over the stove to make it lol. :-) I agree. Ken's posole is much more sophisticated (for lack of better words...). It has multiple layers of flavor - and a laundry list of steps to achieve that. For a simple, throw together posole, this is just fine for me. Since I had a leftover pork loin roast handy, I halved this (I made Lancaster County pork and sauerkraut last night, and to my surprise, the roast I purchased was conveniently cut in half, allowing me to use part last night and the rest today). To iimpart a little extra flavor, I sauteed my onion / garlic in my pork juices and then deglazed that with a bit of chicken broth (why waste the yummy browned bits??!!?!?). I also used two (10 oz.) cans of mild enchilada sauce (I didn't want to waste half a can) and subbed chicken broth for the water called for. I also used my entire 4 oz. can of diced green chilies and added both yellow and white hominy (my slow cooker was plenty large enough to accommodate). Garnishing bowlfuls with shredded cabbage, sliced radish, chopped cilantro, diced avocado and a squeeze of lime made this extra special (all are cheap garnishes that add a LOT of oomph, IMHO). Warm corn tortillas and my hubby's homemade agave margaritas completed our (YUMMY) meal. Thanks for sharing your recipe with me, Jules! :-)

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Reviewer:

Chef Mickey (aka Mickey)

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Cooking Level: Intermediate

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

Reviewed: Apr. 22, 2012

it was good and easy but next time I will use something other than hominy.. great cooking aroma too. I used one can of red enchalada sauce and one yellow which had the jalapeno in also. I used chicken and beef but think that shredded meat would be better also.

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pjlee123

Cooking Level: Expert

Living In: Blue Ridge, Georgia, USA

Reviewed: Apr. 6, 2012

I would eat this once a week if my husband would allow it. In fact, I have some in the freezer right now that I'm thinking about having for dinner. Perfect served with some shredded cabbage stirred in with a squeeze of lime and a fried corn tortilla on the side. Delicious and good for you, without the tortilla I guess.

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robinscott

Reviewed: Apr. 4, 2012

awesome!!! Top 2 i have ever had. Better then my in laws authentic says my husband!!!

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Reviewer:

missypuma

Reviewed: Mar. 29, 2012

This was scrumptious. The pork was very tender. It will be a new regular addition to our menu. I added just a little water until it covered most of the other ingredients. In the last 30 minutes I added about 3/4 cup of refried beans and about 1/2 cup of black beans, just because they were leftover from a previous meal.

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DianaDMom

Cooking Level: Intermediate

Living In: Salem, Oregon, USA

Reviewed: Mar. 19, 2012

I would have given it "5" stars if it were my recipe, lol. I come from Latin heritage and this is a GOOD recipe (-I didn't tell mom about it). I prefer to cook it slower...but all in all a fine recipe. If you enjoy Latin food and have never had posole, then you MUST try this.

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rrrchavez

Reviewed: Mar. 13, 2012

I HAVE MADE THIS SO MANY TIMES!!! IT IS A HUGE HIT!! THE ONLY THING I CHANGE IS I USE REAL GREEN CHILE PEELED AND DICES FROM NEW MEXICO 1/2 CUP IS SPICY

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lisam12777

Reviewed: Mar. 6, 2012

This is fantasic! My husband said this is the best dish I ever made. Based on other comments I made a few additions. I used 1 Anaheim pepper and one jalapeno pepper then sauteed the onions,peppers and garlic in the pan the pork was in. I used low sodium chicken broth in place of water and added one teaspoon of cumin. Served with shredded cabbage, diced onion, sliced avocado and slivered radishes. Next time I'm going to try with Chicken.

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kimwoods

Reviewed: Mar. 6, 2012

This is an all-time favorite in our house! I make a double batch at least twice a month. I make it vegetarian by omitting the pork (and oil). I use green enchilada sauce and substitute vegetable stock for water. We serve it over cilantro lime rice and sauteed bell peppers and onions, and top it with cheese since this is the way we fell in love with posole at that famous burrito joint... This posole is better though! Don't forget some warm corn tortillas to get every last drop from the bowl!

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Reviewer:

britnee726

Cooking Level: Intermediate

Home Town: Batavia, Illinois, USA

Living In: Forest Park, Illinois, USA

Reviewed: Feb. 24, 2012

I made this recipe twice. Each time adding chicken with the pork as anothers said to try. Both times i got rave reviews. No salt needed as the taste was perfect. Follow as directed and you wont be disappointed.

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