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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DEELIGHTFULL

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Crestline, California, USA

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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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Nick

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Reviewed: Mar. 2, 2009

In mexico (i'm mexican) people eat pozole in diferent ways depending where you live, but this recipe is not pozole is more like a soup and is missing all the flavor.

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CUCARACHA

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Reviewed: Feb. 15, 2009

Yep, this does make the house smell great! Just be cautioned that it needs salt. Also, I had to buy this huge bag of peppers, and they seemed to be rather small even when hydrated. I put in three rather than one. Also some white wine, just because. Drop in some fried pork skins before eating. They make a great snap-crackle-pop sound!

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GottaEatAnyway

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

We lived in New Mexico for 6 years and this recipe is the closest we have tasted to the pozole we ate there for New Years! Wonderful dish!!!Great and easy recipe!!!!

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teresabrit

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Reviewed: Jan. 22, 2009

I made this new years day and it was soooo good! I used all chicken, and i couldn't get the chili's in time, so i used about 14oz can of red enchilada sauce. everything else i pretty much followed the recipe, except i used hot diced chilis and it was so spicy i had to add more broth (because we had kids eating too). We served with diced avocado, cheese, crushed corn chips and sour creme on top to cut the heat. we also had all the fixings suggested. everyone loved it, even the kids!! and this recipe went a long way. Im making this over and over again! **update** made again, with all pork tenderloin. used a can of chile colorado sauce instead of grinding chilis, added more garlic, fresh & ground, cumin & mexican oregano. Again a huge hit w/ the crowd! made enough for a med/lrg bowl for 12 people. excellent!

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CooksW/Love

Cooking Level: Intermediate

Home Town: Murrieta, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 21, 2009

This is one of the most satisfying soups I've ever made. I asked a couple of dear hispanic ladies I know at our local farmer's market how they made it, and got a couple of different versions. The result was that I added a some chopped cabbage, corn, and some processed tomatillos. Also took another reader's suggestion and ran the ancho chile with some broth through a food processer & strained it. A little labor intensive, but, well worth the effort. Thanks for a really good recipe.

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Dennis

Living In: Paso Robles, California, USA

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Reviewed: Jan. 21, 2009

Really, good..Needed a bit more spice for my family. I also added a tablespoon of tapioca to slightly thicken the broth.

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Debbie V.

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Reviewed: Jan. 16, 2009

fair

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jj

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Reviewed: Jan. 10, 2009

Cheryl B stole my thunder..... I signed up just to leave a comment about how lame everyone is that changes the recipe and then rate it badly ("I couldn't find hominy at my local store" or "I've never heard of chicken in pozole before"......really?!). There are many different pozole recipes and the taste varies greatly. I was looking not for a "traditional" recipe, but for one that did not require a 2 part cooking process and could cook unattended. To that end I found a very good base recipe. Will I make changes? Absolutely, but only because of my personal taste and will not penalize the author of this recipe with a bad rating. For everyone that finds that this recipe is, "missing something" that they, "can't figure out".....it's probably the marrow flavor that you're missing because this is a boneless recipe.

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koshari

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Reviewed: Jan. 6, 2009

I thought this recipe made decent pozole with very little work. I found all the ingredients in my local Safeway (of major importance to me)including the pasilla, which I found in the produce section with all the dried fruits and stuff. The main thing I would do differently next time: Use regular broth, not low sodium broth, because this recipe ends up needing salt in the end. It defeinitely needs a hot sauce to go with it as well. I prefer a green sauce (used the green tobasco a couple times, which was okay), because I feel it just goes best with the pork. To extend the recipe a little (I'm a student) I served it over rice a couple of times. It made the meal just a little more hardy without any real added expense.

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AmberJ

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Reviewed: Jan. 4, 2009

5 stars because I love the spicing! My boyfriend made a great batch on New Year Day and served 8. He used 2.5 lbs of cubed pork loin and no chicken (he said he's never seen chicken in Pozole!). He added two sliced pickled serrano peppers and a 2nd can of beef broth. He added a smidge more of the oregano and garlic too. In Mexico City, the Pozole was much SPICIER. There, you dipped a salty tortilla chip in unsweetened whipped cream to cool off your tongue. This is great on any table with spicy Mexican food!

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faith allison

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Reviewed: Jan. 1, 2009

This is a very good recipe, a bit different tasting than other Pozole Soups that I have had, but tasty none the less. I cannot figure out why some change the ingredients, and then say something is missing or that it doesn't taste like what they know and give it a less than fair rating. Each recipe is what it is, and should be rated as such, then play with the ingredients if you wish. This is a great tasting recipe and I will make it again.

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Cheryl B

Cooking Level: Intermediate

Home Town: Kankakee, Illinois, USA

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Reviewed: Jan. 1, 2009

Awesome Pozole! I made this for a new years party and it all was gone before midnight. It made me feel I was back home in Mexico. Insted of using canned chicken broth, I made my own broth. I did not add the diced green chiles and it still came out wonderful. My husdand loved the Pozole.

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alexa.zenk

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Reviewed: Dec. 31, 2008

this is definitely five star,but could only give it four cause i changed an ingredient, i can't get hominy here so i used yellow and white corn.it turned out delicous.definately a replacement for chili.thank you majorgsp for this wonderful recipi

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betty

Cooking Level: Expert

Living In: Deer Lake, Newfoundland, Canada

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Reviewed: Dec. 31, 2008

I believe the missing ingredient is tomatillos - puree 1 pound with pasilla chili to create sauce in step 1.

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Wendi

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Peoria, Arizona, USA

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Reviewed: Dec. 30, 2008

This is a very good soup.I made it like the recipe except for the peppers. I left out the green chile and added two chipote peppers. This makes it a little hotter.

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flatscat

Cooking Level: Intermediate

Home Town: Tomball, Texas, USA

Living In: Bacliff, Texas, USA

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Reviewed: Aug. 10, 2008

I liked this pozole. Although I do prefer red chiles. Someone said this was like a soup. That would be because it IS a soup.

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lobos

Cooking Level: Intermediate

Home Town: Mendota, Illinois, USA

Living In: Centralia, Illinois, USA

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Reviewed: May 1, 2008

This was the first time I have ever made Pozole, it was really good. I put both pork and beef in mine. Very tasty!

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Janice

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Mar. 17, 2008

Very good basic recipe. Pozole is eaten with shredded cabage, diced onions, lime, sliced radishes, and sometimes cilantro or oregano sprinkled on top and tortillas rolled up in the palm of your hand to dip in your soup.

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