Reviewed: May 13, 2012

Best posole I made to date...next time I will add 2 pasilla chiles as opposed to 1 as the receipe calls for, but just as a personal preference.

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Reviewer:

minnie21

Reviewed: May 8, 2012

Very good!! I used leftover pulled pork and it was great way to use it up.

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2 users found this review helpful

Reviewer:

DBRENNY

Cooking Level: Intermediate

Living In: Moline, Illinois, USA

Reviewed: Apr. 2, 2012

This turned out great. I took the advice from one of the posts to brown the pork first. I also used only pork...two pounds. Served with sour cream on the side for people who don't like things spicey. My two year old ate it with the sour cream and said "MMM".

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Reviewer:

verginny1

Reviewed: Mar. 25, 2012

I thought I would try this recipe based on the reviews and I was pleasantly surprised how wonderful this was. I made exactly the way the recipe stated and topped with avocado slices and crushed tortilla chips. I will be making this again perfect for a crowd.

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2 users found this review helpful

Reviewer:

nanciemartin

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Coto De Caza, California, USA

Reviewed: Mar. 13, 2012

I made a couple of minor changes to this recipe... I left out the dried pasilla chile part, mainly because my kids aren't fans of super spicy and I didn't want to put another 1/2 hour into the prep time. I also subbed 2 lbs of pork instead of using chicken. I've always had pork posole and thought I'd stick with that. I cut up boneless pork chops because they were on sale, and they worked great! Otherwise, I followed the recipe and it was a big hit. I'll definitely be making this again.

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Reviewer:

angelasunshine

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Cooking Level: Intermediate

Living In: Rancho Palos Verdes, California, USA

Reviewed: Mar. 12, 2012

So good! Plus, I got an education on the different types of dried chiles!

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Reviewer:

CHILE1

Cooking Level: Expert

Home Town: Carnation, Washington, USA

Living In: Tacoma, Washington, USA

Reviewed: Jan. 20, 2012

I live in Mexico and I had another recipe for pozole and it was terrible, the hominy was to tough to chew. I tried this version and it was delicious and tasted like the restaurant around the corner besides. Used a mixture of pork and chicken, but went heavier on the chicken and lighter on the pork.

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7 users found this review helpful

Reviewer:

Palladin

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Zacatecas, Zacatecas, Mexico

Reviewed: Jan. 18, 2012

I used 2 pounds of pork because thats what I had available. This recipe is great. Im going to make this on a regular basis.

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3 users found this review helpful

Reviewer:

Anthony

Reviewed: Jan. 12, 2012

First time making posole. Tasted great. Will be making this again.

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Reviewer:

fransta

Reviewed: Jan. 11, 2012

Followed it exactly with the exception of using chicken stock versus broth. - the Hormel Always Tender adds great flavor and IS tender. Garnished with shredded red cabbage, sliced radishes, onion, fresh jalapeno, cilantro, shreded cheese and fried corn tortilla strips. My teenage son really does not like soup and he had 2 bowls and wanted a 3rd. Hubby said outstanding and a "keeper." I love it because it is super easy. I do highly recommend the garnishes it just makes it extra special.

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10 users found this review helpful