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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5 users found this review helpful

Reviewer:

Nick

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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59 users found this review helpful

Reviewer:

CUCARACHA

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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6 users found this review helpful

Reviewer:

GottaEatAnyway

Cooking Level: Intermediate

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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7 users found this review helpful

Reviewer:

teresabrit

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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15 users found this review helpful

Reviewer:

CooksW/Love

Cooking Level: Intermediate

Home Town: Murrieta, California, USA

Living In: Los Angeles, California, USA

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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6 users found this review helpful

Reviewer:

Dennis

Cooking Level: Intermediate

Home Town: Lakeview, Michigan, USA

Living In: Visalia, California, USA

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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3 users found this review helpful

Reviewer:

Debbie V.

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Flower Mound, Texas, USA

Reviewed: Jan. 16, 2009

fair

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5 users found this review helpful

Reviewer:

Jack

Home Town: San Marcos, California, USA

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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35 users found this review helpful

Reviewer:

koshari

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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6 users found this review helpful