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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 1-10 of 76

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  • on November 21, 2012

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    Loved it -- a homerun with three not-picky children and one picky husband (didn't get to him at a young-enough age to address the pickiness!. Something different with the flavors of Mexico. Tomatillos were out of season, so I used canned tomatillos found in the ethnic aisle and that worked well. HOWEVER, I am an experienced cook and no way could this be done in 30 minutes. More like two hours, start to finish.

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  • on November 18, 2012

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    followed the recipe as written. the whole family loved it, i did mellow out the citrusy and tartness with a little bit more honey and ,cook in sauce pan to a boil. tasted even better the next day. also most top with sour cream helps to balence out flavors

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  • on March 29, 2012

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    Followed the recipe as written. The citrusy taste of the sauce overpowered the whole dish. I don't think tweaking will help either. Sorry Rachael, you struck out on this one.

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  • on March 28, 2012

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    My kids did not like it. Too bad. Luckily my husband did. I made two batches and froze one. I think my tomatillos were not ripe enough and tasted really tart, even though I put honey in it.
    Overall I like this clever dish, but probably would not make it again.

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  • on November 20, 2011

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    I made this tonight for my family and it was great. I found it easy to prepare and assemble, and everyone loved it, even my 8 month old. I used corn tortillas instead of flour, and in the future I will likely make extra green sauce (it's delicious, and would be great as a topping for tacos or to dip chips in. I also just used regular jack cheese and not pepper jack, since that's what I had. I will definitely make this again!

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  • on August 13, 2011

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    The avocado sauce is the best part! I want to make that part again just for chips and dip. I wasn't sure if I should drain the can of hominy so I did and I was glad. I reserved the liquid though and did add some of it when needed. Overall I love this dish and my boyfriend went crazy over it. We ate it again the next morning with a fried egg on top. It definitely took me a while to make it but I wasn't in a rush and was taking my time.

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  • on August 04, 2011

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    Delicious! My husband and I love it. It's great as left overs too.

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  • on July 01, 2011

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    I know the recipe CAN be done in 30 minutes. Heck, I watched Rachel Ray do it. But that just proves the woman has skills and is a pro. For us normal folk, it's more in the neighborhood of an hour. That and the number of ingredients are the only reason it gets 4 stars instead of 5, because on the taste factor it is definitely a YUM-O (using a Rachel-ism. So, if you got the time, definitely treat yourself!

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  • on June 29, 2011

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    every time i make it i make two my husband eats half of one by himself

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  • on June 21, 2011

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    This dish is amazingly good! I even modified it a bit by using "healthier" ingredients. I used ground turkey for the meat, reduced fat, mexican shredded cheese, low-carb tortillas, and reduced fat sour cream. I also used Salsa Verde from a jar instead of using fresh tomatillas. I've made this dish three times, using the suggested ingredients and my own way. Either way, it comes out absolutely delicious! Highly recommended! I can see it would be time consuming if you used the fresh tomatillos, but you can easily shave off some time by using the jarred version. Thanks Rachel for yet again another "yum-o" 30-minute meal!

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