Mexican Posole Stew Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Apr. 30, 2009
I cooked this for my my fiance and his uncle because their from mexico they thought I was crazy for trying. But they were very impressed with me they loved it so much they ate it breakfast luch and dinner until it was completely gone. This is a very authentic dish. I served it with tortillas, chopped onions, cilantro, and lime wedges. Also I would definetely add the can of tomatoes for flavor.
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Photo by Danielle

Cooking Level: Intermediate

Home Town: Rock Springs, Wyoming, USA

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Reviewed: Nov. 9, 2008
Excellent posole! Like the other reviewers, I didn't know what kind of chilies would work so I used what I had -- dried Guajillo peppers. I bought a bag of them at the grocery store and they've worked wonderfully for many recipes. I have used 6 and it worked -- just make sure that you remove the seeds because they stay "crunchy" and HOT in this recipe. Also, try to use "Mexican oregano" if you can find it. I am going to add a small tin of green chilies next time I make this for extra zing.
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Photo by Christina

Cooking Level: Intermediate

Home Town: Kingsville, Texas, USA
Living In: Snyder, Texas, USA
Reviewed: May 13, 2008
YUM! Ive used this recipe several times and each time I think I like it more. Thanks for posting the perfect posole recipe. Its snowing today and will be awesome for dinner tonight. The only thing I change is that I don't use the pigs feet or pork skin... just my preference.
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Cooking Level: Expert

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Reviewed: May 7, 2008
As a native of Ireland, I can't authenticate this recipe! Ha! Now having said that, I loved the strong pork flavour this stew had. I thought it was fantastic. The only qualm I had was that they did not specify the type of chili. I used anchos, and felt it was not hot enough. Other than that, this was amazing. It will also convert people who normally don't eat grubeen (pig's feet), as it imparts much of the amazingly unctious flavour found here!
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Cooking Level: Expert

Home Town: Ogden, Utah, USA
Living In: Riverdale, Utah, USA

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Reviewed: Sep. 27, 2003
As I native of Albuquerque, New Mexico, I can authenticate this recipe. My mother prepared posole every year for New Year's Day, and her posole was very similar to this recipe. The pork rinds and feet make it authentic, but you can omit these ingredients for ease of preparation. If you have trouble finding red chili, try www.buenofoods.com - a popular New Mexico Chili retailer. My mother made a huge batch of milder posole, but served extra red chili sauce on the side so people could adjust the spicyiness to their taste. You can also slow-cook posole in a large crockpot for 6-8 hours until the porkloin falls apart. Posole is sooo good on a cold winter's day. If you love spicy food, chili or the unique flavor of red chili, you should try this dish.
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Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA
Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 28, 2001
We have revised the ingredient “4 fresh red chile pepper” to "4 dried hot red chile pepper pods, seeded and diced” to accurately reflect the ingredient as listed in the original submission. - The Staff
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Home Town: Seattle, Washington, USA

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