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| Chicken-Posole Soup Recipe courtesy Bobby Flay Show: Boy Meets Grill Episode: Soup Overall User Rating:  |
very good.
09/10/2006 at 10:23pm
User: Brent from Springfield, IL User Rating:
I really liked this recipe. I can tell you now it is a lot of work. It is similar to chicken tortilla soup but a little different that makes it stand out. It took me awhile do roast the chicken/veg and make the stock. Do i think it was worth it....yes i do. The pasole/homony gave the soup a very distinct corn taste that i really enjoyed. I used half white half yellow homony. I have a similar taste in soups before using masa harina but this corn taste was even stronger. I used 3 chicken breast instead of 2. I like extra chicken :). Here are some ideas for additions: Splash of lime juice in each bowl or some avacado. The only thing i didn't do is use blue corn tortias which are impossible to find around here eventhough we have many specialzed markets. I think this recipe would be even better made when its cold outside. Very warming. I made it when it was in the mid 80's :).
Worth the wait
06/09/2007 at 04:43am
User: Jason from Houston, TX User Rating:
Though it takes awhile to create the chicken posole soup is delcious. I personally prefer a little kick to my soup, so I would add more ancho chiles but to each his own. Also put some sauteed onions towards the end it will add a nice crunch. It is definately a dish that would impress any type of company.
Straight Forward and Delicious Recipe!!!
02/28/2008 at 11:48pm
User: Anonymous User Rating:
If you like Mexican/Southwestern cuisine--layers of flavor highlighting limes, chiles, cheese, chicken, cilantro, etc., and you like a little spice (just enough, nothing eye-watering), then you simply have to enjoy this straightforward and delicious recipe by the Flay man. I made this dish tonight from the Mesa Grill cookbook, and my only critique? I definitely should have used homemade chicken stock (more of a personal criticism, obviously). The store-bought stock just tastes watery and flat in comparison to the layers and layers of flavor piled into this dish, and with a thick, rich homemade chicken stock, I can image this being one of those soups that becomes a family hallmark... I suggest topping your soup off, as Flay does at Mesa Grill, with the blue corn strips, some diced chives, some grated white cheddar cheese, a wedge of lime, and finally a sprig of cilantro for presentation--it looks like something you'd pay for at a restaurant, and it tastes the part too! Bobby Flay--you da man...
Excellent Soup!
02/18/2007 at 02:06pm
User: Traci from St.Paul, MN User Rating:
This soup is really exceptional. I was a little worried that it would be labor-intensive & time-consuming...not at all. It came together very quickly! I was impressed that I could make this restaurant-quality soup in no time at all. This soup is definitely a "keeper"...especially on those cold blustery days.
really??
01/06/2008 at 04:04pm
User: Anonymous User Rating:
Pozole, not posole, and is mainly made with pork, and there is a lost of ingridiets that are not from this recipe sorry.
Fabulous
01/05/2008 at 11:40pm
User: Marti from Yorba Linda, CA User Rating:
I had never heard of Posole Soup before but my husband asked me to make it. It was fantastic. My husband said it was the best he had ever eaten. I made it with dried polose instead of canned hominy and it was very good. I followed the recipe exactly. The 4 lbs. of chicken bones were free! You can't do better than that. Make and enjoy!