Reviewed: Dec. 10, 2011

Very good. I gave some to two of my friends from New Mexico and they both gave it a thumbs up. They were both a little shocked about the use of the enchilada sauce but admitted that it gave the posole a good flavor.

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5 users found this review helpful

Reviewer:

jonnabelle

Reviewed: Dec. 9, 2011

Wow this was really good it tasted really authentic. I only wish I had put more hominy in it besides that I thought it was great.

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4 users found this review helpful

Reviewer:

juana

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Reviewed: Dec. 8, 2011

Ok, I will admit that despite all the positive reviews I was very skeptical. But...YUM YUM YUM!!! The only change I made was added chicken broth instead of water and I don't care for cabbage...so I served it over rice and added tortilla strips, avacado, and a touch of sour cream on top. Soooo easy and so good!

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Reviewer:

MELYNKE

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Benbrook, Texas, USA

Reviewed: Nov. 21, 2011

Yum! Made this almost exactly as the recipe states just based on my tastes, but I'm sure it would've been just as good if I didn't change a thing. I used only green enchilada sauce and a mixture of white and yellow hominy. I sauteed the onions and garlic before adding them to the slow cooker. And I added the cilantro and a fresh squeeze of lime juice to each bowl as I served it. Delicious! Browning the pork before adding it to the pot and then slow cooking it all day long made the pork so wonderfully moist and tender. This one's going in my "make a lot" file. Next time I'll put some fresh avocado on top before I serve it.

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Reviewer:

WILKBROWN

Cooking Level: Intermediate

Home Town: Odessa, Texas, USA

Living In: Richardson, Texas, USA

Reviewed: Nov. 21, 2011

This is soooo good! I didn't know this existed until I found this recipe and I simply love it! I've used pork and it was delicious. I've used shredded chicken and it was delicious. I did it in the slow cooker once and the dutch oven once and it is still so good. This is my new spicy soup when I'm sick. But the leftovers are so good too. I can't say enough about it. You must try it!

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Reviewer:

Kris

Reviewed: Nov. 20, 2011

YUMMY YUMMY YUMMY! when you dish this just add a spoonful of sour cream.....then cabbage and radishes..........

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Reviewer:

happyasalways32

Reviewed: Nov. 11, 2011

This Recipe was perfection! The taste was amazing! I added about 1 C. extra of cilantro because I love it. I didn't understand why the recipe says (drained) hominy. The hominy I bought was in almost a paste form, there was nothing to drain. I fried up corn tortillas and served with lime wedges, lettuce, salsa and sourcream. I made a full pot and it only lasted my husband and I, 3 days! It's that good!

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Reviewer:

Sdunkley

Reviewed: Nov. 11, 2011

This was very easy to make and surprisingly good.

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Reviewer:

Working Mom

Cooking Level: Intermediate

Living In: El Dorado Hills, California, USA

Reviewed: Nov. 4, 2011

As written I'm giving it four stars. I found it to be very spicy, which is perfect for me but as I was serving it to guests, I would have preferred it a little milder. Also, as other reviewers had mentioned, there is a lot of liquid. Instead of eliminating liquid, I doubled the hominy, added a can of corn and a can of refried beans halfway through cooking. I also added a can of diced tomatoes in lime juice, as my enchilada sauce was green and I found it needed more color. I found these additions gave the Posole more substance, took away some of the spice and thickened the soup just enough. It was really quite delicious. Will surely make again.

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Reviewer:

Juliana

Cooking Level: Intermediate

Reviewed: Oct. 31, 2011

My family is in love with this soup. Everyone thought I spent hours in the kitchen to make it, but I actually prepared and left it in the crock-pot before I left to work. I did everything the recipe said, except for adding the green chilies. I made pico de gallo to add, and fresh salsa.

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