Posole Rojo

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i make thisand cut time by using pork stew meat and saute for about 5 min. add onion saute. add broth skip sauce mixture and use 2 cans enchilada sauce instead half of the broth cook for 45 min. on stove med heat.season and garnish good use warm corn tortillas on the side

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Great Posole folks! I cut the time down by 2 hours by using a pressure cooker for the first part (cooking the pork. Worked like a charm - rich, tasty, simple soup is oh so flavorful and hits the spot! Add some cotija cheese for a bit of salt and earth.

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This is the best, however be sure to use the low sodium broth!!! I have made it a few times but last time I forgot the low sodium, as it reduces the salt can be overwhelming.

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I won a Posole throwdown with a friend with this recipe, two of the judges where from mexico they said this was better then there moms posole.

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Very flavourful. To save time, I used pork tenderloin and cooked everything together for an hour. I shredded the pork at the end and added it to the broth. Amazing!

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I made this recipe for our dinner club of neighbors as part of our Mexican themed dinner and I have to say it was a hit.. That was in July, I made it again yesterday for friends and we were watching college football, again a hit. I played it safe of the heat level the first time. Yesterday I made it a little hotter... Next time one level more... This has quickly become a family favorite!!!

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My boyfriend is a super picky eater. He's Mexican-American and was raised eating his mothers Mexican food. I, on the other hand, came from the mid-west eating meat and potatoes every week. I tried this recipe hoping I could reach the bar his mother set so high and he absolutely loved it! It's his favorite thing that I make! You can control the level of spiciness by how much of the chili liquid you use, and it's very simple to make. Love! Love! Love this recipe!

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I loved this recipe. It was fairly simple to follow and my posole tasted almost as good as my sister's---almost.

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

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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!