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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Reviewer:

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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Reviewer:

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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Reviewer:

rrrchavez

Reviewed: Mar. 13, 2012

love this recipe make it all the times i put everything in crockpot at once and cook for 6 to 7 hrs . I use fresh green chile and no cayenne pepper. It is such a hit at our home

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Reviewer:

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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Reviewer:

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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Reviewer:

gosox05

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Feb. 22, 2012

Delicious, easy and healthy! I might use a little less cayenne pepper next time and think I will search the site for my own enchilada sauce too.

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Reviewer:

carolmc2

Reviewed: Feb. 16, 2012

Wow. Despite the high rating, I was hesitant about this recipe. Perhaps it sounded a little too good to be true? I mean, talk about simple! I used half chicken and half pork, seasoned them with salt and pepper and sauteed them before dumping it into the crock pot. Then I sauteed the onions and garlic before dumping them into the crock pot. I used 1/2 the recommended cayenne pepper plus another 1/4 tsp cumin. At the end, I added about 1 cup of cilantro and did not add more salt. I served with rice, more cilantro, and lime wedges. Yum. The soup was too spicy for my little ones, but they gobbled the meat out of it, along with the rice. My picky husband loved it. This is a definite keeper. And healthy to boot!! Thanks for posting Jules!

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