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Posole Mexican Lasagna Recipe

Posole Mexican Lasagna

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (76)

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Average Rating:

Total Reviews: 76

Showing 41-50 of 76

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  • on August 04, 2009

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    This was delicious and so easy! Tastes great the next day, too, as I'm having it for lunch. I left out the lime zest, because I didn't see in the recipe how much to add, and I can't remember what Rachael said on the show. It was plenty tart without the lime zest, and next time I'll take another reviewer's suggestion to reduce the amount of lime. I got it all assembled and realized I forgot to add the hominy to the meat mixture, but it tasted great anyway. Now I have an excuse to make it again, so I can use the hominy I bought, and try some of the variations posted like using corn tortillas (my favorite!

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  • on August 03, 2009

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    I almost never fix a recipe EXACTLY having learned to trust my instincts. I only used one serrano and I think that's enough. For me the ground pork seemed very bland so I added a couple of handfuls of chili powder to the meat. I also upped the cumin to 2 tablespoons of cumin instead of one. I checked the tomatillo mixture after adding the juice and zest of ONE lime and it was very tart-- I added 3 tablespoons honey instead of two. TWO LIMES worth of juice and zest would be WAY TOO MUCH! I had my sweety taste it as I made it and he said "perfect the way you made it -- it would have been ruined with more lime."
    Bottom line is-- taste everything as you put it together and adjust according to your own tastes! Don't always trust a recipe blindly. With my adjustments,. this was amazingly good and really interesting! I reckon it would serve 8 people though-- we'll be eating it for a week!

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  • on July 31, 2009

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    Hominy is a traditional ingredient in Posole stew. I thought it was awesome with the hominy. Thanks. :

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  • on July 30, 2009

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    The addition of hominy to this recipe ruined it. Hominy is just plain nasty. Pinto beans or black beans would have been better. I made the entire recipe ($30 in ingredients, took maybe 4 bites, then fed the rest to the dogs (they loved it.

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  • on July 28, 2009

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    A very tasty and unusual dish - even for this TexMex addict! We substituted ground turkey as well, and corn tortillas instead of flour. I would go a bit lighter on the lime juice and jalapenos next time, but overall it was outstanding! I think shredded chicken and a great Mexican white cheese would be a wonderful variation.

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  • on July 27, 2009

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    At the end of the demonstration Rachael said that it could be changed to Suiza-style if you didn't want to use the pork I believe. There is an excellent recipe from Sunny Anderson called Maniladas (Manicotti and Enchiladas combined with White Cheese and Roasted Tomatillo Sauce that is so similar to what she was talking about. You get the rotisserie chicken and pull that apart. Took me a while when I made it but it was sooooo good. Read the reviews and become a believer;-

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  • on July 27, 2009

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    Rachael mentioned an alternate recipe using basically the same recipe as the Posole Mexican Lasagna, but I can't recall the specifics--can someone help?

    I recall she said to make the same green sauce and use chicken, but change the cheeses and this is what I don't remember--what cheeses did she recommend? I think Swiss is one, but there was another.

    Thanks for the help!

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  • on July 26, 2009

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    Perc it up! Use an extra pepper or leave in the seeds. Rachel's ideas are not unlike my own. I like to experiment with foods; with or without recipes.

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  • on July 26, 2009

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    steph & rachael definately should go eat more pine cones and berries in the woods these are definately people with toooo much time on their hands and feel the need to police others vs take care of their own back yard. the recipe was delicious spiked up a bit as no kids in house

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  • on May 02, 2009

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    Typical RR. No signature flavors.

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