just didn't have that "authentic" taste i was looking for...

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.

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

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.

I used a whole pork shoulder for my Pozole and all white hominy. I added carrots and black beans just for more substance. Also, it's great if you top with Cotija cheese if you can get it. Put crumbled tortilla chips, sour cream, and lettuce on top for an awesome dish!

Very good crock pot recipe. I made a few changes as well such as lessening the cumin and instead of dicing up 2 onions which seemed like a lot, I quartered the onions and removed before serving. I used a pasilla chili but will use guajillo next time for a bit more kick. I also added some ground up de arbol chilis in my serving bowl for some spice.

I had to improvise a bit because I didn't have all the ingredients. I used a dried guajillo pepper and some ground ancho and chipotle powder. I also used only white hominy and all pork. But the basic recipe is one that can be modified with delicious results. My version may not be authentic, but it sure tasted good.

Basically very good, however I also felt that there was something missing. I added 2 very finely chopped chipotles and feel that the taste improved. Comparing it to a cookbook of very traditional Mexican recipes I noticed that it is more authentic to use dried ancho and guajillo chiles, all pork (pig head or hooves to be exact) and no cumin....but really there are as many ways to make a good pozole as there are cooks in Mexico! To avoid kind of tough chile skins in you soup, strain the blended chile & chicken broth into the soup pot. Thanks for the recipe! It is traditional to have Pozole on New Year's Day so enjoy this great soup and..Feliz Ano Nuevo to you all!

Very good! There was something missing in the recipe that I just couldn't figure out, but we really enjoyed this dish. We added some roasted jalapenos and anaheim chilies into the blender to give it a little more spice. We used chicken breast only, white hominy only and reduced salt broths (salt to taste at the dinner table). Poured the pozole over mexican rice in a bowl and ate with corn tortillas - YUM! Not greasy at all. Will definitely make again with a few more tweaks. Couldn’t give this 5 stars since we altered the ingredients.

This recipe was great after I added and deleted some ingredients. It is so easy since it is done in a crockpot. Instead of the chile negro, I used a small can of chili colorado sauce. Instead of chicken, I used all pork (1 1/2 lbs. boneless country ribs). I only used ONE tablespoon of cumin and didn't add the green chili's. I also added more hominy.

Sorry, didn't like the recipe. Something was missing in it and I don't know what! Not a Mexican type Pozole.

This recipe was greasy and more like a soup. I had great difficulty finding the correct peppers.

this dish is wonderful.this is a keeper

When do you add the beef broth? I just put it in with all the other ingredients. I just put it in the cockpot, so I haven't had a chance to try it yer. I gave it four stars, just because it smells so good preparing it. Here's hoping for the best!

Better with red chilis instead of green!

This recipe is very good and can feed a lot of people. I used pork shoulder roast and I left out the chicken. I also added one can of Red Chile Colorado sauce.