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Posole Recipe

Posole

Emeril Lagasse

Recipe courtesy Emeril Lagasse

Show: Emeril LiveEpisode: Soups and Stews

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • on February 08, 2012

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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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  • on December 18, 2010

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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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  • on December 28, 2007

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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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  • on April 19, 2007

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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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  • on April 29, 2005

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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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  • on September 23, 2004

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    Great for a cold winter Sunday lunch

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