This is a delicious version of Posole. Some reviewers have called it "gringo posole," but it tastes exactly like the Posole I had in a small Mexican town! I made a couple of changes to the original recipe. I didn't add much water, only about 1/2 cup. As it looked like it needed more water, I added the liquid from the hominy. I used 3 cans of hominy - one white & two yellow. I added 1 tsp. of cumin. I didn't chop the pork loin or brown it. I waited until it cooked for 6 hours, then I chopped it. The pork was moist and tender. No added salt. Served with chopped cabbage, green onions, radishes, avocados, and cilantro. We started with the soup and then added all the chopped extras. It was perfectly spicy and the crunchy additions made it colorful and healthy! We love it!

This is a delicious recipe! My husband raved about it. The only change I made was to add some big chunks of carrots. The sauce is creamy and has a nice little tangy taste from the Worcestershire sauce. It was great with thick boneless chops and I think it would fabulous with a pork loin as well.

I made this for dinner with just a couple of additions. There are only two of us so I had two very thick pork chops. I sauteed the chops as the recipe indicated and added 4 strips of bacon to the saute. I also cut 4 large carrots into 1/2" strips. I put everything (Bacon on top of the pork chops) into a 9"x9" baking pan and followed the recipe directions from there. It was so delicious! The carrots baked in the mix were amazing! It was kind of like a pot roast with the carrots in the sauce. We had steamed cauliflower on the side and when we saved leftovers, we put the carrots, pork and cauliflower together in the sauce. We think it will be perfect for lunch tomorrow! Great recipe!

Absolutely delicious! I used the organic meat rub available from LifeFoods and I added about 1/2 T. of crushed garlic. We marinated the pork for about 2 hours and it was fabulous and tender. I served it with a wild rice side dish that I topped with a toasted almond and green onion topping.