To sum things up, I'm a white girl and my husband is Mexican. He's used to his mom's pozole, so I was nervous about making this. To my surprise, he loved it! Even called is family to say how good I can make pozole. Next time I may leave out the onions. It added to the flavor, but the onion slices aren't traditional and threw us off a bit. I also made this a little more simpler by eliminating the step of cubing the meat. I added a whole pork loin. It falls about eventually, so I didn't see the need for cutting it. I also added more hominy and a packet of Goya Sazon seasoning (that stuff is great in/on almost everything, it's a secret ingredient I use often).

Reviewed On: Dec. 30, 2011

I must have done something wrong. I made this in the oven at 350. It's probably better on the grill, like the recipe calls for. I followed the directions exactly, but the chicken didn't have much flavor. I should have marinated overnight. I had high expectations, both my husband and I were disappointed.

Reviewed On: Sep. 15, 2009

Decent recipe. Nothing to write home about...but over all, it's good.

Reviewed On: Sep. 8, 2009