Reviewed: Nov. 20, 2011

This was a homerun recipe! Substituted a can of red enchilada sauce for the dried chile/broth combo. Added a small can of salsa verde instead of the chopped chiles. I used all drumsticks (about 5 or 6) and I put them in frozen. Cooked it on 6 hours high and the meat fell right off the bone.

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4 users found this review helpful

Reviewer:

CALICOOKIN

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: May 15, 2011

When a you makea a pozole use a some of a sweet yellow or white corn- cut the cob into 4 chunks and a toss it in the pot 1half hour before you are a ready to eata- ok-a ok !

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3 users found this review helpful

Reviewer:

ChefAkoni

Reviewed: Apr. 14, 2011

This recipe was a hit!!! I had never made pozole before this & am not a big fan of pozole but my husband is Hispanic and it is his favorite meal so I decided to try it out for him..... He loved it and even said it was better than his mom's recipe (shh, don't tell!) & my husband never raves about my cooking!! I did everything that this recipe calls for, I think I added a bit less cumin as suggested in other reviews & used all white hominy but that's it, Next time I make it I might put a bit more broth though. I would also like to add that you must put out all the traditional toppings so that everyone can add their own final touch.... Cilantro, limes, cabbage, diced onions, & dried oregano. I will definitely make this recipe over & over again!!

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8 users found this review helpful

Reviewer:

Sheri lynn

Cooking Level: Intermediate

Reviewed: Apr. 11, 2011

I added a little extra water, and used only chicken but the recipe was pretty great for a slow cooker pozole! And to the "this is more like a soup" comment.... that would be because pozole IS a soup!! :)

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4 users found this review helpful

Reviewer:

xlucyferx

Cooking Level: Beginning

Home Town: Memphis, Tennessee, USA

Living In: Addison, Texas, USA

Reviewed: Nov. 16, 2010

Excellent pozole! Very easy to make. It's important to serve with cabbage, limes and cilantro. Corn torillas, radishes and avocado optional.

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11 users found this review helpful

Reviewer:

domesticdiva22

Reviewed: Feb. 28, 2010

I have made this several times now, with and without the slow cooker. The soup is yummy just as it is written without any changes. However it adapts to well to vast amounts of personal changes accounting for personal taste or whatever you happen to have on hand. For example, last night I made it with these changes. Instead of pork tenderloin, I browned up 1 lbs of breakfast sausage with onions and drained the grease. I pressured cooked a couple of chicken breasts and used the broth and the meat from those. Then I added chopped jalapeno peppers from the jar because I was out of chili’s. I added some of the liquid from the jar to give it more of a kick, I added both kinds of hominy but also added a can of chick peas just because I love chick peas. Then I added some fresh sliced carrots and left over steamed potatoes and served it to company. They LOVED it. It made a tasty hearty soup got rave reviews again and I gave out this recipe with the same advice I am giving here. Try this recipe, it rocks!

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5 users found this review helpful

Reviewer:

QueenKey

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Sparta, Michigan, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Jan. 13, 2010

Did anyone notice the can of beef broth mentioned in the ingredients list, but forgotten in the directions? I'm curious of those who reviewed this recipe how many added the beef broth. Since we're missing boiled bones the beef broth might help with some flavor. I was hoping to find some direction before I make mine but will proceed with beef broth. Thanks for a pozole recipe that a white girl like me can tackle!

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3 users found this review helpful

Reviewer:

Chrisola

Reviewed: Dec. 13, 2009

This is really good. I've made it about 5 times now and absolutely love.

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3 users found this review helpful

Reviewer:

bwickett4

Reviewed: Jun. 16, 2009

My husband LOVES Pozole, and he liked this recipe. For our tastes, the next time I make it, I'll cut the meat in half, double the hominy, and maybe add a bit more broth to make it even more "soup-y"

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8 users found this review helpful

Reviewer:

DEELIGHTFULL

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Crestline, California, USA

Reviewed: Jun. 5, 2009

i pretty much followed the recipe and it came out excellent..we added some chipotle peppers and it had a hint of sweet then it got spicy.....we had some tostada shells with miracle and it was awesome!!!

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4 users found this review helpful