 |
|
|
| Home > Recipes |
|
Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Pork and Hominy Stew with Red Chiles: Posole Rojo Recipe courtesy Gourmet Magazine Show: Sara's Secrets Episode: One Dish Wonders Overall User Rating:  |
warming soup
12/18/2006 at 03:40pm
User: Anonymous User Rating:
delicious , hot soup
Wow!
10/10/2005 at 03:39pm
User: DIANE from Yorktown Heights, NY User Rating:
This is a delicious and authentic recipe. I used pork butt and 3/4 ancho chilies, 1/4 pasilla negro. The heat was exactly right on. It was succulent and deliciously satisfying! I would suggest adding about 1/4 cup of raisins to the blender with the sauce, it adds a nice fruitiness to the chiles. Thanks Sara!!!
Too Hot
10/03/2005 at 12:57pm
User: Tatsuru from Tucson, AZ User Rating:
I made this recipe for a friend who used to live in Mexico and was longing for some posole. We carefully followed the directions, and after 3 hours of hard work, we sampled the posole. It was way too hot. My friend said that it was far hotter than any posole she ate in Mexico. I think that there must be an error in the ammount of chiles called for. If we try this again, we will reduce the ammount of chiles. Maybe 2 oz of fresh chiles, or 1/2 an oz of dried chiles. Another possibility is that the New Mexico chiles called for are far milder than the dried red chiles that we used.
Great!
09/19/2004 at 12:50pm
User: Anonymous User Rating:
I use the pork picnic shoulder and cook it in the pressure cooker. My hubby loves this and I use it for dinner parties where it gets rave reviews! Very pleased to add this to my frequently made dishes list.
Good Recipe
08/13/2004 at 04:17am
User: VICKI from Joliet, IL User Rating:
My hubby liked it better with pork butt roast/pig tails than with the country style ribs! It does have more flavor to it. But you can also use chiles ANCHOS to make this it is still full of flavor but not the heat or the shells of the ground chiles! V
Delicious
07/25/2004 at 11:34pm
User: NORANNE from hot springs village, AR User Rating:
Really liked it, a little time consuming, but worth it.
LOVED IT!
05/22/2005 at 11:24am
User: Anonymous User Rating:
I am Mexican-American and have tasted a lot of posole, but this is my FAVORITE recipe. I usually make this when I can share it with friends and family and I ALWAYS get asked for the recipe. It does take a bit of time but the results are worth it!
this is the original Mexican posole.
03/09/2005 at 04:42am
User: Anonymous User Rating:
I grow up in Mexico and ever since I came to USA I have never tasted posole like this one. I have made it several times and I have been asked "WHATS IN IT?" and they all say that its great!
awesome
01/23/2005 at 01:17pm
User: MELISSA from willow springs, IL User Rating:
posole in general doesn't have a whole lot of flavor until you add the garnish. the lime, oregano, onion and avacado make this dish awesome. it tastes just like my best friends mom's. i think this recipe is easy too.
Very Authentic Flavor
01/19/2005 at 02:19pm
User: SUSAN from Santa Barbara, CA User Rating:
Wow, I have been trying for a very long time to make a Posole that tasted like the Posole my best friend's mexican grandma used to- and finally I found it!! Hooray! Very tasty.
"Better than my Mexican Grandmother's"
01/12/2008 at 05:35pm
User: Brooks from Houston, TX User Rating:
I have cooked this for my (mostly Hispanic) construction crews in Texas, California, Nevada, and Illinois. They love it, Love it, Love it!!
crowd pleaser
01/12/2006 at 09:57am
User: Anonymous User Rating:
Everyone at my dinner party loved this soup. I will for sure make this again.