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Posole Rojo Recipe

Posole Rojo

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Recipe courtesy Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

Showing 1-10 of 12

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  • on May 09, 2012

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    Loved this east recipe!!! Chocked full of all of my favorite mexican flavors.

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  • on April 20, 2012

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    This was awesome in every sense of the word! Rich taste, without being overly spicy (which would have been OK, too! Deeply satisfying, and worth the effort of pushing the soaked, dried peppers through the sieve. (One of my least favorite culinary activities!

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  • on February 24, 2012

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    freaking awesome..next time will make a bit hotter..but amazing in the flavor department! The only difference was I has cooked a pork shoulder in the slow cooker a few days before, so I used the left overs in this receipe, and just added in the required spices.

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  • on February 22, 2012

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    I've made this three times now, twice with pork loin one once with chicken breast. After the first time, I left out the hominy because it provided nothing for me texturally. I made burritos with the pork and nachos with the chicken. I love the subtle heat that the chile provides. I used the leftover chile sauce to marinade and then grill chicken. Awesome recipe!

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  • on February 16, 2012

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    My wife thinks I'm a good cook and often tells me "that was good". I made this tonight and she said "that was good, I mean REALLY good".

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  • on January 20, 2012

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    This one was worth all the work. The flavor profile is amazing and the recipe delivered everything that I could hope for. The pork shoulder was excellently seasoned and very tender. The broth was bursting with flavor and the chile sauce delivered the heat. I had always avoided hominy because the idea of it scared me. I am glad that I had tried posole at a Mexican restaurant because of the show Dinners, Drive-ins and Dives, now I can make it at home.

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  • on January 19, 2012

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    Very authentic recipe !!
    Family can't get enough of it !! This recipe is definitely a keeper !!

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  • on January 16, 2012

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    what a great recipe i made this for dinner yesterday 1/15/12 it wqas great called my daughter in new york told her i was going to email her the recipe for her family easy to make very tastey and flavorful "cheers" pork was suclant smack your lips good left overs for buritos and another of the stew itself the cabage and other garnish make the meal special this goes into the deffintly will make again

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  • on January 09, 2012

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    I made this yesterday in the slow cooker on high for 6 hours and it turned out real good, I used a Pork Roast about 2.5 lbs and dried ancho chiles. Taste wise it could have been spiced up some more and a little more salt to it. But over all it was a real easy to make and I will make this again with a few changes

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  • on January 09, 2012

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    This was a very tasty dish...the only thing I did was substitute pork tenderloin for the shoulder because I couldnt find a piece smaller than 8 pounds...delicious nonetheless...this was also my first time eating hominy was very pleased! T

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