Added a can of no salt petite cut diced tomatoes to brighten up the soup - that did the trick! Also used a leaner cut of pork well-trimmed so I didn't have to simmer as long since the pork was already tender.
Comments and Reviews 1-6 of 6
mangiapeach Posted: 03/27/11
BeckiSue Posted: 03/10/11
I've enjoyed previous posole recipes in CL, but this one is absolutely delicious, especially considering how few ingredients and how easy it is to make. Extremely flavorful and easy to whip together on a weeknight. Sure, it needs to simmer for 70 minutes, but that's multi-tasking time!! Will definitely be making again. Don't skip the cilantro, radishes, or lime wedges.
apichoff Posted: 02/28/11
We actually rated this a 4.5 star recipe. So flavorful and better than the other posole recipes I've tried (and liked) in the past. I tripled the recipe and it made ~8 servings. I also added avocado to the toppings which is yummy.
liafinney Posted: 11/01/11
Well, this was one of those "dinner interruptus" moments, so after I had the pork browned and everything but the broth added, had to set it aside until the next day, which didn't hurt it one bit. Oddly enough, my store was out of hominy, so subbed in frozen corn and added a little more cumin and red pepper, as we like a little more heat. Also didn't have any radishes, but will look for them when we make this again, which we will. Served with diced avocado,cilantro and lime wedges and made jalapeno cornbread to go with it. Very quick and relatively easy dinner for week night and has potential to upgrade into something special.
brendaprowse Posted: 07/01/12
Pork Posole Sunday in the Pacific Northwest is one of those rainy, windy, stay inside by the fire and have your friends over for early dinner kind of traditions. The rich spicy broth, chewy hominy, crunchy radishes and succulent pork make a satisfying meal. Serve with jalapeno corn bread and specialty beers. Make two batches of posole-one with a bit more spice. This recipe has the right amount of heat for most of our friends!
rgitch Posted: 01/13/13
I thought this was amazing- almost as good as my mothers. I had such a large shoulder roast that it took a while to cook. The juice that came from cooking the pork pieces I later used as a substitution for the chicken broth and I never added the beer. Because the pork took so long to cook it only had to simmer for about 20 minutes. Keep the radishes sliced in a bowl of water in the fridge so you can have them ready for tomorrow.