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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 61-70 of 76

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  • on April 06, 2009

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    Come on -- 2 pounds of meat and a POUND of cheese for 6 servings? Plus sour cream?? I feel my arteries hardening just reading the recipe.

    What is wrong with posole all by itself? Plain old posole is a healthy dish. This one will kill you.

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  • on April 05, 2009

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    I made this dish substantially by the recipe, and I found it to be quite tasty. However, I would dial up the heat a little more next time (I used two jalapenos without membranes/seeds. Also, the cumin and coriander could be upped in the meat mixture, possibly as much as doubled. I'll definitely make it again, but I'll kick up the spices next time.

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  • on April 04, 2009

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    Ok......I get the calorie thing. I would hate to cut the pork because I feel it lends sooo much to the flavor. I always cut back on cheese and use light sour cream. My family LOVED this. We do love Posole too! As much as we ate...it was only half. I froze the rest and we are enjoying it again tonight! Thank you Rachel!

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  • on March 29, 2009

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    This recipe packs over 7000 calories for one meal!! Even if you serve it to six people, that is still close to 1200 calories per serving.

    I am sure it is delicious, but no one should ever put anything like this into their systems. It's a heart attack waiting to happen.

    If you find yourself still wanting to make it, I would substitute the pork for chicken, use only half the tortillas, skip the sour cream, AND FORGET THE CHEESE!

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  • on March 29, 2009

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    This came out so well. I used ground turkey breast instead of pork to cut the fat and I also used multi grain flour tortillas and I also love cilantro so I used that...it turned out so tasty! It is such a wonderful blend of mexican flavors. I ended up being able to do 3 layers, ended with the sauce, meat and cheese. I read reviews and I was surprised to see people say it took longer to make. If you make it exactly as the recipe guides you there is no reason it should take any longer. Time management is the key in making a dish such as this, just follow the steps exactly and you should be fine. Thanks for another great one Rachael!

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  • on March 29, 2009

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    First of all, I concur with the other reviewers that this is NO 30-minute meal...took about 1 hr. to make. I was so excited when I tasted the green salsa, because I thought it was AWESOME....but the pork and posole mixture was just so unappetizing. I would skip the pork and posole altogether, use shredded rotisserie chicken, cut the cumin and coriander to 1 tsp. each, and add extra cilantro in with the chicken.

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  • on March 25, 2009

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    This was so easy to make and my oldest daughter just raved about it. Thanks Rachael for a winner!!

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  • on March 25, 2009

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    I love Rachel Ray's recipes and this one is no exception. I may have to speed up my prep time or hire some help because this took me quite a bit longer to pull together. I used the ribs and seeds from the jalepenos and my daughter asked that I make it a bit cooler next time...had I listened to Rachel that wouldn't have happened.

    I used corn tortillas for most of the dish and crumbled tortilla chips for the top which was really great. Thanks for another great recipe!

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  • on March 24, 2009

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    I followed Rachael's recipe exactly...it took 1.45 min from beginning to end. I can see from the other recipes that they spiced it up which is what I would recommend. A good recipe for children because it is so bland. I'm a BIG RR fan but both my husband and I were disappointed with this recipe.
    Sandy
    Gunnison, CO

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  • on March 24, 2009

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    I love this recipe. My daughter said its one of the best she's ever had. Thanks Rachael. Plus I also used the green salsa instead of making it, but I put it in the food processor and added the honey that the recipe calls for.

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