Reviewed: Dec. 2, 2010

Don't like having to put the dish in a seperate pot from the slow cooker - I just added in the hominy and let it go for half an hour on high. Other than that, this was great!

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18 users found this review helpful

Reviewer:

dolphinea

Reviewed: Sep. 17, 2011

I have been looking for a great pozole recipe for a long time, and this is it! I made a few modifications: I used 2 lbs of pork stew meat (already cut in chunks), and 1 1/2 lb pounds of espinazo (pork back bones), no pasilla on hand, so added 4 ancho and 4 guajillo, increased the garlic to 4 cloves. For the final step, I used a 32oz container of chicken broth and added 6 more cups of water because I used a 6lb can of hominy. The flavor is amazing! Don't forget to garnish with shredded cabbage, chopped onion, chopped radishes, and lime or lemon juice. I will definitely make this again.

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21 users found this review helpful

Reviewer:

Lori

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Jan. 12, 2012

I use this recipe a lot and then add hot sauce to everything! Love it!!!

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4 users found this review helpful

Reviewer:

Sherry

Cooking Level: Intermediate

Home Town: Fort Pierce, Florida, USA

Living In: Taylorsville, Utah, USA

Reviewed: Jan. 16, 2012

This is a wonderful pozole. The only change I made was using homemade chicken stock. Oops, I also didn't do the last step....by accident. i just threw the hominy in the crockpot and heated it that way. I did not know if the peppers were fresh or dried, but I was only able to find one of the chilis fresh and so I used dried for the two other chilis. This is terrific and I will make it again and again. Thanks so much for sharing Isabel!

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5 users found this review helpful

Reviewer:

mauigirl.. Intermediate not a

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Lahaina, Hawaii, USA

Reviewed: Apr. 24, 2012

A++++++

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4 users found this review helpful

Reviewer:

Samantha

Cooking Level: Intermediate

Home Town: Brighton, Sussex, England, U.K.

Reviewed: Aug. 6, 2012

This recipe was okay, but the best way to make pozole is to omit the canned hominy, and buy the fresh/frozen variety. I find it in my frozen veggie aisle at my supermarket. It takes a bit longer to make, but well worth the effort.

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2 users found this review helpful