This was great, easy and really wowed my fiancé. I didn't have time to brown the pork, so I just cubed it and threw it in the slow cooker raw. Since the recipe calls for cooking on High for so long, I knew it would be okay. I also decided to use medium heat green chile enchilada sauce... YUM. The other changes were pretty minimal: added extra garlic, substituted cumin instead of cayenne (later added about 1 Tbs of hot pepper sauce to spice it up), used dried cilantro, and omitted the salt.
I was going through pozole withdrawal and chose this recipe because it was so simple... kept my fingers crossed it would turn out, but the other reviews made it sound great. My mouth was watering the moment I walked through the door (one of my favorite things about using the slow cooker!), and it turned out perfect. I like spicy food, and this was on the mild side even with medium heat enchilada sauce... the perfect starting level you'd feel comfortable serving to guests but able to build on by using extra hot pepper sauce or cayenne. My only garnish (again, due to being short on time) was lime to squeeze over the top. Next time I will try adding the shredded cabbage, diced avocado and minced radish as the alternately creamy and sharp flavors with the cabbage crunch should add complexity that would really up the ante.
Either way, the fiancé and I were both very happy with, and it made a LOT of soup. Can't wait to make it again!
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This was great, easy and really wowed my fiancé. I didn't have time to brown the pork, so I...