Very yummy! I also added avocado as a garnish.
Noelle Posted: 12/10/10
EllenDeller Posted: 01/27/09
I doubled the cumin and added another chile because CL recipes often aren't spicy enough for our tastes--also added about 1/2 cup diced tomatoes that needed using. The flavor is very good, but I missed the mellow notes of a green chile posole, and found it much improved by sauteeing a yellow bell pepper and adding it in. I like the warmer taste of yellow hominy better than the white called for in the recipe too. Otherwise, a fine dish. Condiments are mandatory, and add a squirt of lime.
nnaul66 Posted: 05/31/09
This recipe was mildly spicy and delicious. I made the green chili version instead of the red by using a fresh poblano pepper blackened under the broiler. I rubbed off the skin and pureed in the food processor with a little chicken broth. The crunch of the sliced radishes was very pleasing in this soup.
epogomom Posted: 08/24/10
This is the simplest posole recipe I found and it came out every bit as good as the pork posole I enjoyed with friends many years ago. As others mentioned, I put a slightly different twist on it by using roasted poblano peppers and roasting the garlic. This is going to be one of our regular "entertaining" dishes since it's so easy to prepare, tastes better the next day and when served with freshly toasted soft tortillas along with the garnishes, it's just heaven. So good, just plain delish!
hmschardein Posted: 01/29/13
This was fabulous! I didn't have whole cumin seeds on hand, so just used ground cumin instead and it was still amazing. Next time I'm making a double batch and freezing it for a cold, rainy day.