Posole

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This recipe leaves a little to the imagination. No-one at the grocery store knew what "fresh" hominy was, so I used canned. And one hour didn't sound like enough time to cook a 4lb hunk of pork shoulder. And then, what were you supposed to do with it? I substituted 4lb center cut pork chops as one reviewed suggested and I don't recommend this because the meat turned out tough and chewy. Mine never "thickened" and I only used 3 quarts of stock. In any case, the flavor really was fantastic. I might try again with the shoulder and see what happens. Maybe the meat just falls off in tender delicious bites.

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This is an easy, tasty recipe. Two hours and a few simple ingredients for this hearty and delicious soup. Thumbs up Emeril!!!

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This is a great recipe! I make it all the time. I use center cut pork chops and canned hominy----just as good!!! I sometimes change it around and make a green chile with tomatillos/onions/jalepenos, etc. I also put in the crockpot----works great!!!!!! I use rotel tomatoes in it also----the HOT one and one regular one (for red sauce and if I don't have tomatillos, I use rotel (hot, rotel (lime and cilantro and a can of green enchilada sauce for a green sauce. You can play around with the recipe!!!!

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Am I the only one here who has a problem with this recipe? I've made posole many times in the past, and although I haven't made this particular recipe, it seems rather incomplete. So you brown a 4lb hunk of pork shoulder and it's tender enough after one hour of cooking? Then what, Emeril? You serve the soup with the meat all in one piece?
I make posole using pork and chicken, cooking them in separate pots, then combining the two stocks. Also, I don't believe cheese is a traditional ingredient in posole..

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This recipe was really delicious and easy to follow. My husband loved it and said it was just as good as his Grandmother's posole!

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I made this soup for Mexican friends who were visiting (I'm Croatian and my friend Manuel said it was like his grandma made. Emeril, you made me a hero!

Be prepared, it did take two days by the time you soak the posole overnight and you make the stock the day before. You just MUST use the pork stock rather than use chicken stock that is in most recipes. Also, I used cabbage for the garnish rather than the lettuce as noted in this recipe because it's more authentic (or so I was told and much more crunchy.

It was the best Posole I've ever tasted. I will make it again even though it took two days.

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I had to improvise a little. Used chicken broth instead of pork and cooked longer then cut pork shoulder in bite size pieces and put back in. I used toasted tortillias brushed with olive oil and garlic powder, grated cheese,Colby & Jack and fresh chives as a garnish. I thought it was going to be tooo spicy but it was PERFECT. Thanks Emeril.... Sherry Bolte, Sumter, SC

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Great for a cold winter Sunday lunch