I had pretty high hopes for this recipe. I did the chicken tortilla soup that is somewhat similar in that it used enchilada sauce as a base, and it was the bomb. This I thought was just ok. I followed the recipe, but only used about half the water, and did add 2 cups of chicken broth as well, which I used to scrape the yummy pork bits off the bottom of my La Cruiset after I browned it. I also added some Sazon (I think that is the name of it, little packets, I used 2 of them, probably MSG, really) seasoning that was recommended by a Hispanic friend when I made real posole in the past. I never would have dreamed this would need more salt, but when I had it in the bowl, I had to salt the out of it to bring out more flavor. I do think I would double the hominy if you like hominy. All this being said, my wife said she liked it. However, she really likes the corn torillas I serve with it. I put olive oil on corn torillas and bake them on a cast iron pizza pan at 400 degrees, they get sort of crispy/chewy and really are a great vehicle for this kind of soup. If you like this, try the chicken tortilla soup that got high ratings, it's really good. And make sure to try my tortilla thing.
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I had pretty high hopes for this recipe. I did the chicken tortilla soup that is somewhat...