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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 21-30 of 76

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  • on September 12, 2010

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    I thought this recipe was extremely time consuming and a lot of prep and
    cleanup. I did not like this dish at all. I reduced the recipe in half and used
    leftover rotisserie chicken in lieu of the pork. The tomatillo(verde sauce was
    bitter tasting to me and the meal did not have much moisture after cooking. II threw it out and would never make again.......

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  • on September 10, 2010

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    This was pretty good w/few adjustments. For us, cut the meat way back and possible even use chopped up leftover pork roast or roasted chicken instead of ground meat. Also, cut the cheese back and used low fat sour cream. BUT if you want something w/o the hominy and lower in fat/calories try the Chiliequeles recipe on Mexican made easy (or something like that on Sat. Sept 11, 2010. Love chiliequeles !!! Can do this pretty fast by just using tortilla chips or tostadas broke up in fairly big pieces....definetly 30 mins.

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  • on August 27, 2010

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    I was excited to make this after reading the recipe but it took so long to put together and honestly didn't really taste that good. My husband and I ended up throwing most of it away.

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  • on August 18, 2010

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    No way! It took my husband and me, working together, half an hour at least to get this puppy into the oven. It took one sauce pot, 2 skillets, 2 cutting boards, a zester, juicer, food processor, etc. Anything that uses that many kitchen gadgets is NOT a "quick weeknight dinner." I think it would be 10 minutes if your sous chef did all the chopping browning, sauteeing, shredding, and processing of the tomatillos, avocados, charring the tortillas one at a time in a skillet... 10 minutes. Hmph.

    It was tasty, everyone enjoyed it. It also made about 14 servings, not 6. Unless you are pretty darn hungry. Next time I'll cut it in half.

    I would cut down the amount of lime next time, maybe leave in the pepper seeds to try and spice it up a bit more. Used one jalapeno, one serrano. Flavorful, but could use a little more zip.

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  • on July 11, 2010

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    Expensive
    TimeConsuming
    Lots of Dishes to Wash
    Had to go to multiple Grocery Stores to find tomatillos
    Will Never Make Again

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  • on June 23, 2010

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    Loved this! My husband who doesn't like mexican food even loved it! I live in Vancouver so couldn't find hominy anywhere, could have used corn but just grilled corn on the cob on the side instead. It was great no matter what though. I also just used a bag of pre-shredded tex-mex cheese which was great, and only needed 8 tortillas (not sure how many she actually used in her recipe. Only used about 12 small-medium tomatillos which was just perfect. Will make this again!!

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  • on June 16, 2010

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    I have to admit that I never use as much onion as Rachael Ray calls for, so I didn't use an entire large red onion. I love the combination of the spices, and the tomatillo salsa was awesome. This dish is a little tangy from that salsa, but it works great. It's pretty gooey from all the cheese so I couldn't make it every night, but it's an easy dinner every now and then.

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  • on May 23, 2010

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    This recipe was definitely a winner in my house. I used ground beef instead of pork, and thought that the hominy was genius! I also used homemade red pepper flour tortillas I purchased at the farmer's market as the tortillas and I think it added a great flavor to the dish. Delicious!!

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  • on April 04, 2010

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    You outdid yourself on this one Rachel :-

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  • on February 15, 2010

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    You rocked it girl! My husband if from Mexico and this dish brought out all the traditional flavors straight from the motherland. Fabulous!!!!!

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