4 Reviews of Posole

From: hiwayman

On Apr 25, 2007

My wifes grandfather had a recipe similar, this though knocks its socks off. I have made it several times and everyone just raves about it. I like to add some Jal peppers in while its on the stove to give it a little of that flavor. Excellent recipe.

From: Robyn from the desert

On Jan 4, 2007

I wanted an authentic recipe and recognized the Hatch green chiles. (-: We used Bueno Autum Roast instead and this recipe was fabulous. My husband (the cook) did not avoid "crowding" the pan when browning the pork, but it was still excellent. It helped that we drove the extra mile for quality pork from a butcher. Otherwise, we followed the recipe exactly as written. I really liked the roasted garlic. It was a hit at our New Year's Day party. This will become our New Year's day tradition.

From: Palo Alto Chef

On Jan 1, 2009

With a couple additions (cumin, salsa huichol, cilantro, ground red chili from Chimayo, NM), this worked out really well. I also found that browning the pork in peanut oil (high heat, nice carmelization) seemed to work nicely. We also substituted limes. We're considering this recipe as our new New Year's tradition.

From: Chef #1387948

On Sep 18, 2009

Exceptional, easy and easy to modify/change and still have great flavor.