This is a delicious version of Posole. Some reviewers have called it "gringo posole," but it tastes exactly like the Posole I had in a small Mexican town! I made a couple of changes to the original recipe. I didn't add much water, only about 1/2 cup. As it looked like it needed more water, I added the liquid from the hominy. I used 3 cans of hominy - one white & two yellow. I added 1 tsp. of cumin. I didn't chop the pork loin or brown it. I waited until it cooked for 6 hours, then I chopped it. The pork was moist and tender. No added salt. Served with chopped cabbage, green onions, radishes, avocados, and cilantro. We started with the soup and then added all the chopped extras. It was perfectly spicy and the crunchy additions made it colorful and healthy! We love it!
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This is a delicious version of Posole. Some reviewers have called it "gringo posole," but it...