Slow-Cooker Posole

I never thought about making pozole in the crockpot until I came across this recipe! It's just as yummy cooked this way. The only change was that I added some pieces of chicken to the soup - that is how we've always made our pozole, a mix of pork/chicken. And I add a bit more fresh diced garlic since we love it. We serve our soup in a big bowl, add a scoop of refried beans( it thickens the soup) and add condiments - chopped onion/green onion/chopped cilantro/a pinch of oregano/a twist of some lemon or lime slices to taste. Delicious, filling, comfort food. Serve all year - not just for New Year!

Knowing how to make traditional posole, I was skeptical of this recipe. I used chicken rather than pork because that's what I had. Being what I call a 'Throw Together' recipe (something you make from premade, usually canned seasoned items), this is really quite good. My entire family loved it. My father-in-law even duped my mother-in-law's dinner plans to stay for the soup (gotta love that!) and had several servings. I'd say, that makes this a pretty good recipe!! Thanks for sharing a much quicker version of this great soup!

This recipe was SO good! My husband is mexican and he loved it! The only thing was that it needed a little more salt, but other then that, it was great!

WOW! This soup is fantastic. I made a few changes based on other postings. I only added a cup and a half of water, 1/4 teaspoon of cayenne, 1/4 teaspoon of cumin (instead of 1/2 teaspoon cayenne), mild enchilada sauce (still very spicy), only 1 and a half cups water, and 1/2 cup of cilantro. When I served it, I served it with lime and chili refried beans, cheese, sour cream, and chives. I am from Santa Fe New Mexico and have had many versions of Posole, and I think this is the best! Thank you for the recipe.

To sum things up, I'm a white girl and my husband is Mexican. He's used to his mom's pozole, so I was nervous about making this. To my surprise, he loved it! Even called is family to say how good I can make pozole. Next time I may leave out the onions. It added to the flavor, but the onion slices aren't traditional and threw us off a bit. I also made this a little more simpler by eliminating the step of cubing the meat. I added a whole pork loin. It falls about eventually, so I didn't see the need for cutting it. I also added more hominy and a packet of Goya Sazon seasoning (that stuff is great in/on almost everything, it's a secret ingredient I use often).

I usually make Posole from scratch and was pleasantly surprised that this "throw-together" version turned out so well. I would recommened cooking it the day before so that the flavors blend and soften. I used chicken broth and chicken and servered over shredded cabbage. I served with traditional accompaniments: lime wedges, radishes, cabbage, dried oregano and chili sauces. It really turned otu great! I did use a "gourmet" brand enchilada sauce from our upscale neighborhood store. Next time, I'll try it with green enchilada sauce.

Quick and easy. I used a powdered enchilada mix that adds tomato paste and water. It doesn't seem as spicy to me and easier on the kids. I don't recommend adding the extra water. Mine was too watery for me. And next time I think I will add the hominy more towards the end so that it stays firmer.

This is excellent. I made it with homemade chicken stock instead of water. Otherwise, I followed the recipe. I recommend using mild or medium spicy enchilada sauce. I used spicy hot and it was way too spicy.

This was very tasty. I used both green and red enchilada sauce. I agree that you don't need all the water. I added a can of corn and a can of pinto beans to reduce the "soupiness"..thus adding more flavor. I served it over brown rice with shredded cheddar cheese on top. This is better than any I've had in the Santa Fe restaurants.

Loved this soup! I've only made the original version once and it was great but time consuming. This took very little time. I prepped it the day before and left it all in the crock pot overnight then added the water and turned it on when I left for work in the am. I diced the onions finely and used less water as per some reviews. Added more hominy because I really like it. You really need the garnishes. The lime and cilantro especially added to the flavor. My friends raved about it the next day when I brought left overs to work. Thanks for sharing this recipe!

WOW WEE! This is soooo good! I used chicken (didn't have any pork), and substituted chicken broth for water (like I always do in soups). One note of caution....I used mild enchilada sauce, and it was still extremely spicy, but I love spicy. Just wanted to give fair warning!

I love posole but this recipe is not the original one how to make posole you also need pork neck bone, and you don't use enchilada sauce at all you use chille colorado and chile pasilla. I did make this recipe and did not like maybe because I make...

Loved it! Followed the recipe, but sliced the meat in medallion pieces rather than in chunks. I have 3 young ones and only one ate everything. The meat was tasty however, the sauce is what was too spicy for the other two kids. Served with fried plantains and will definitely be making this again.

WOW! What a delicious meal this made! I cooked it on the stove top about 3 hours on low and reduced the enchilada sauce to one can and used 4 fresh tomatoes chopped instead. The flavors were a lot more complex than I imagined they would be. I fried up some corn tortilla strips (about 1/2 inch by 2 inches) and topped the soup with them as well as an avocado slice and some crumbled queso fresco (Mexican white cheese). Chopped onions, fresh cilantro, shredded cabbage and chopped jalepenos can be used on top to garnish)

Loved this!. I did alter it a little. I used Chicken broth instead of water. Had no Cayenne so used 1/2 teaspoon cumin & 1/2 teaspoon Chili powder. I used my blender to liquify/mix the onions, garlic & chillies(I used canned diced chillies) with a cup of chicken borth so that soup was more brothy. I also used pork & chicken. Was spicy howver since it cooked down I just added a little more broth to lighten it up a tad bit. *Next time I will double the hominy since not enough. I am making this again New years Eve so I can snack on it all day! Yum! My son in law & his brother loved it & said they were surprised tasted so close to real posole...

Used frozen dry "posole" (corn cured with lime and salt that we can get easily here in NM). It has so much more flavor than canned hominy and a great texture. Also used one 14 oz tub of red chili paste, also frozen, instead of the enchilada sauce. Served with LIME which is a must for us. Delicious!!!

Yum! This was really good!!! My hubs prefers Ken's kickin' posole, but then again, he isn't the one slaving over the stove to make it lol. :-) I agree. Ken's posole is much more sophisticated (for lack of better words...). It has multiple layers of flavor - and a laundry list of steps to achieve that. For a simple, throw together posole, this is just fine for me. Since I had a leftover pork loin roast handy, I halved this (I made Lancaster County pork and sauerkraut last night, and to my surprise, the roast I purchased was conveniently cut in half, allowing me to use part then and the rest today). To impart a little extra flavor, I sauteed my onion / garlic in my pork juices and then deglazed that with a bit of chicken broth (why waste the yummy browned bits??!!?!?). I also used two (10 oz.) cans of mild enchilada sauce (I didn't want to waste half a can) and subbed chicken broth for the water called for. I added an entire 4 oz. can of diced green chilies and both yellow AND white hominy (my slow cooker was plenty large enough to accommodate). Garnishing bowlfuls with shredded cabbage, sliced radish, chopped cilantro, diced avocado and a squeeze of lime made this extra special (all are cheap garnishes that add a LOT of oomph, IMHO). Warm corn tortillas and my hubby's homemade agave margaritas completed our YUMMY meal. Thanks for sharing your recipe, Jules! :-)

We loved this spicy posole; next time I'll add more hominy and add cabbage & lime. This was a really great posole recipe that made good use of my slow cooker.

This is a great and easy recipe (especially if you get the butcher to cut the meat for you). The smell when it begins to cook isn't too appealing, but it gets better, and the posole was wonderful. I didn't change anything about it.

A good recipe without the fuss of the original. I've been making this version for about 20 years. It never fails to please. I do chop the onions rather than slice, and I add very little water at first, and then, if needed, I'll use the juice from the canned hominy. Now that there is just the 2 of us, I'll make a big batch and freeze for a quick meal later on.

This was a very good recipe! I would like a little less onion next time. I did not use pork tenderloin as I had a mexican shredded pork and beans left over in the freezer added about 3 cups of this and it was really good! Topped with refried beans, chips, cheese, sour cream, and green onions. Great for a cold night!

My family makes this all the time and I never could get this recipe right. Thank you for submitted this recipes it was wonderful!!!!

This is fantasic! My husband said this is the best dish I ever made. Based on other comments I made a few additions. I used 1 Anaheim pepper and one jalapeno pepper then sauteed the onions,peppers and garlic in the pan the pork was in. I used low sodium chicken broth in place of water and added one teaspoon of cumin. Served with shredded cabbage, diced onion, sliced avocado and slivered radishes. Next time I'm going to try with Chicken.

Spouse and I agreed 3 1/2 stars, but it did get better over time. The canned enchilada sauce made the flavor bitter intially, but it mellowed. I think I will try it again with spaghetti sauce, chili colorado sauce, or a homemade or gourmet enchilada sauce. I will lose the sliced onions, either chop, dice or even mince they were too big for the spoon and overwhelmed that bite. I think i may saute with garlic then add to the crock. Overall good recipe, will be fun to play with, frugal calories wise and inexpensive to make. Thanks for the post.

This is absolutely delicious...I omitted the cayenne pepper and substituted one roasted, peeled and diced each jalapeno and poblano peppers, and added a few shakes of cumin. Glad I used the mild enchilada sauce! The peppers I added gave it the perfect kick. Eating it make me sweat just a little bit....perfect. Tomorrow I'm going to make Fry Bread to go with the leftovers...yum.

This recipe calls for WAY too much water. The flavoring was good, but definitely watered down. Not sure that I would make it again; surprised at how it turned out since the reviews were so good.

thanks for this recipe its great! i used homemade enchilada sauce from this site" ten minute enchilada sauce" and i only used 1 small can of chicken stock and i used cubed chicken breast it turned out great superb flavor will make again

I made this recipe as written and it was wonderful. My son, who professes to be a chef and always ready to try something new, said it was better than the one he got at a Mexican Restaurant. I made it on New Years and everyone loved it. Could add more hominy, but is very tasty.

This was easy, and decilicious and crazy hot/spicy. I will definitely make it again, but with half the spice. We thought we liked spicy until I made this! Despite the spiciness, the mixture of flavors in this dish are unique and very good.

I thought this was great for a throw together recipe! Better than some of my friends handed down recipes. I used chicken broth instead of water, a very, very large can of hominy (we like it!) and used the cilantro as a garnish with cabbage and limes instead of adding to the soup. Also used hot enchilada sauce.....just right!!! Nice recipe...Thanks!!! Very easy!!

This is close to the stew we would get when we lived in CA. We top a bowl of soup with raw cabbage, radishes, green onions and a squeeze of lemon juice. It is awesome with no modifications. Freezes well too

I'm from New Mexico and I loved this recipe! I live in Tahoe now so I could only find mild enchilada sauce (which is lame because I like spice) so I added 1/2 a jalapeno and extra cayenne. Perfect!

I think the key to this dish working is the quality of the enchilada sauce since that's where most of the flavor is coming from. Some of the more commercial brands may not have the quality ingredients to give it good flavor. I use one can of mild and one can of medium enchilada sauce made by Hatch, a brand that Whole Foods carries. I also use 3 lbs of pork shoulder since it has more fat and more flavor than the loin and remains very tender. I season it with s&p before browning it in olive oil and I add chicken broth rather than water to the cooker and an extra can of hominy. Otherwise I follow the recipe, sometimes leaving the cayenne out if I'm having guests who may not like too much heat. The garnishes are essential to the success of the dish and should not be left out. One last change is that I think the 6 - 7 hour cooking time should be on low. I've cooked it on high but only for 4 hours. I have no idea if this is authentic or not but what does it matter when it tastes so good?!? I've made this several times and its always been extremely well received.

Very Yummy. I served with shredded cheddar cheese on top.

This recipe was so easy and it tasted great! I used 4 cans of hominy instead of 2, chicken stock instead of water, added about 1/2 tsp of cumin, and only 1/4 tsp of cayenne pepper. Delicious!

This dish was very good. I was not sure about making this because my mother in law makes it from scratch. I think my husband thought it was just a good and much easier.

Wow this was really good it tasted really authentic. I only wish I had put more hominy in it besides that I thought it was great.

1.Very Good 2. Super Easy 3. Low Calorie Changes I made: chicken instead of pork, green enchilada sauce, 1/4 t cayenne, no cilantro, did not add any salt

I have made this several times. My inlaws are hispanic and I was nervous to serve it to them but they loved it. My hubby raves about it. I did change it to what we are more used to as they make the tradition pesole in his family. In my version I used chicken breast, substituted chicken broth for the water. I used the mild red enchilada sauce. I also did not add the oregeno or onion, but instead used raw onion as a garnish on top. We served with tostada shells, onion cilantro, radishes,limes and sour cream . This is truely a keeper. One of my all time favorite recipes.

We have a cilantro hater in the house so I left that out and this was still really good. Used chicken broth per reviews, just one cup and half the cayenne with 1/4 tsp of cumin. Topped with a little cheddar and sour cream.

I'm onlly givin' this a 4 cause I did make changes to what I had handy. I used frozen chicken breast and used chicken broth instead of water. Used 1 can mild and 1 hot can of enchilada sauce. This tasted more like a tortilla soup then a posole to me. My hubby doesn't like cabbage so we just used tortilla chips, avocodo and cheese. We both loved it. We're both stuffed. I will probably use this as my new tortilla soup recipe. Thanks!!

Very good. I gave some to two of my friends from New Mexico and they both gave it a thumbs up. They were both a little shocked about the use of the enchilada sauce but admitted that it gave the posole a good flavor.

My husband and I loved this. I made it with chicken, since that's what I had. I only put in about half a cup of water. Everything else was exact.

This is very good, but I'm not sure how it is any different than tortilla soup. I added two cans of chicken broth, but next time I will add a bit less liquid so make it more like a stew. I am glad I used chicken broth instead of water, it really made the broth taste richer. I also added a couple shakes of cumin after tasting, it really needed a little more flavor, I think it got watered down by all the liquid. You could change this any number of ways, I think I might add corn and celery next time also. Overall a very good, very easy meal.

This was so delicious and authentic tasting. Truly a recipe to impress people with and also comforting and warm. I will definately make it again.

Instead of pork I used chicken breast which I shredded and drumsticks. I added 1 tsp instead of 1/2 tsp of cayenne and added 2 extra large chicken flavored bouillon because it was a bit bland. Besides that it was very full-filling and I would make this again.

Ok, I will admit that despite all the positive reviews I was very skeptical. But...YUM YUM YUM!!! The only change I made was added chicken broth instead of water and I don't care for cabbage...so I served it over rice and added tortilla strips, avacado, and a touch of sour cream on top. Soooo easy and so good!

This was so simple and really has a nice authentic flavor. I keep this recipe close at hand.

amazing, quick and easy!

Absolutely wonderful! It's in the rotation! :-)

This was excellent! A very hearty, authentic, flavorful, stew! I changed it slightly for personal tastes! I used pork and chicken cutlets. I used mild sauce and mild green chilies. I only used 1/2 the oregano and I added 1/2 tsp cumin. I served it with refried beans, cheddar cheese, sour cream and chives...and some homemade italian bread to soak up the broth! This meal hit the spot! Great recipe!

I made this on a Sunday for dinner for my son, friends boyfriend and friends and they LOVED it!!!!!!! My girlfriend’s boyfriend is Mexican and could not believe how good it was. He said it was like eating his mom's Posole and took some home :)... I used Chicken instead of pork and chicken broth instead of water like some ppl suggested....

We used mild green chilis, mild enchilada sauce, and skipped the cayenne pepper and it was still a little spicy for my husband and 2 year old. The two year old still ate 2nds even though complaining the whole time that it was hot. haha. Really yummy, we garnished it with shredded cabbage which was yummy yummy. We unfortunately didn't have any limes, and it felt like it was missing something so I'm sure that would have made it perfect.

Oh my, this was delish! Didn't have cilantro but added ground powdered chile powder from NM and it was so yummy- like when we lived in Albuquerque!!

This was incredibly good!! I followed the recipe closely- with a minor change or two. I sauteed the onion and garlic before I added it to the crock pot. I used three 10 oz cans of enchilada sauce- 2 mild and 1 medium. Instead of fresh green chilies, I used a can of diced green chilies. I opted out of the cayenne. We like spicy, but we don't like HOT. I served it with flour tortillas, shredded purple cabbage, avocado, more cilantro, and sour cream. Excellent meal, and even better the next day.

Absolutely DELICIOUS!! to be honest, i was very nervous until i tasted it because my mother-in-low always makes perfect posole. but it came out pretty good and my husband really liked it! thank you for the recipe. i'll make it again.

This was a good recipe and my husband and his grandparents loved it. I'm giving it a four star rating instead of five because I didn't like how the enchilada sauce tended to separate from the water once it starts to cool and I didn't use the green chiles. However, I'm used to posole made from scratch so I'm biased. As a throw together recipe it was good though.

Absolutely delish. First time I made it, made exactly as written, superb! Made it again tonight, but used green enchilada sauce vs the red, and I'm thinking I may like green better. I did use chicken broth in lieu of water... Make sure you dont skimp on the seasonings. Rating this a 5+++++++

This is delicious. BUT make sure to use the Ten Minute Enchilada sauce from this website. It takes no time at all and tastes a thousand times better. No preservative taste! We ate this in tortillas with sour cream and cheese...

I had never eaten Posole before, but my husband likes it so I figured I'd try this recipe. I used 4 pounds of pork carnitas (we love meat, and the carnitas was half the price of the pork loin), used dry enchilada mix, added another can of hominy, and forgot the oregano lol. It came out great! The kids ate it up, and my husband LOVED IT! The only downside to this is he said now I have to make it every weekend lol.

As written I'm giving it four stars. I found it to be very spicy, which is perfect for me but as I was serving it to guests, I would have preferred it a little milder. Also, as other reviewers had mentioned, there is a lot of liquid. Instead of eliminating liquid, I doubled the hominy, added a can of corn and a can of refried beans halfway through cooking. I also added a can of diced tomatoes in lime juice, as my enchilada sauce was green and I found it needed more color. I found these additions gave the Posole more substance, took away some of the spice and thickened the soup just enough. It was really quite delicious. Will surely make again.

I used the green enchilada sauce and eliminated the seperate addition of green chilies, because thats what makes the sauce greeed. Very good!!

Fantastic! The broth was really delicious and was even better when we added a little sour cream and some avocado. When I make this again I will reduce the liquid just a bit as the flavor got slightly diluted. Nothing a little bit of salt and lime juice couldn't fix.

Great Posole.

This has become a staple on our dinner table. Wonderful taste, not too hot. Give this one a try. You won't be disappointed!

Very Good! The only thing I felt I needed to add was salt & lime juice.

So quick and easy as well as very tasty! I was a little short of 2lbs of pork, so I made up for it with chicken breast. Except for that and using more salt, I made as directed. There is no doubt that I will be making this again and double, at that!

Delicious! I cut the recipe in half because I needed less and used chicken instead of pork. I ended up doubling the seasoning amounts (bringing them back up to the amounts called for in 8 servings). I added an extra can of hominy and used chicken broth in place of water. At the end, I added a little chicken broth powder and tomato paste to taste. So good. Enchilada sauce makes this amazing. I've been making the Easy Posole recipe on here, and while it's good, this is even better.

Mine was spicy, but I think it was only because of the enchilada sauce I used was really spicy. But it was good! I had enough to share with the 2 1/2 men, my brother-in-laws and nephew, and also my family! Really easy to make.

I added a can of Beef Broth to this and loved every bite! Can't wait to make it again!

This nothing like Mexican Posole..Reading other reviews told me too many changes had to be made to this recipe. I followed the recipe and it was awful. Didn't care for the canned enchilada sauce. Not a good recipes.

This is an all-time favorite in our house! I make a double batch at least twice a month. I make it vegetarian by omitting the pork (and oil). I use green enchilada sauce and substitute vegetable stock for water. We serve it over cilantro lime rice and sauteed bell peppers and onions, and top it with cheese since this is the way we fell in love with posole at that famous burrito joint... This posole is better though! Don't forget some warm corn tortillas to get every last drop from the bowl!

This is fantastic! I served it with warm tortillas, sliced green onion, monterey jack cheese, sour cream and lime wedges.

This Recipe was perfection! The taste was amazing! I added about 1 C. extra of cilantro because I love it. I didn't understand why the recipe says (drained) hominy. The hominy I bought was in almost a paste form, there was nothing to drain. I fried up corn tortillas and served with lime wedges, lettuce, salsa and sourcream. I made a full pot and it only lasted my husband and I, 3 days! It's that good!

I have made this several times and haven't commented yet. I have played around with it. I always use chicken because we don't pork that often. Chopped onion works better then slices and i use chicken broth instead of water. I always had a can of green chili and a lot more of the spices. We like it spicy and hot enchilada sauce is mild for our taste. This is a great alternative to making it from scratch if you are in a rush.

Really good and very easy!

Very good. I had the cilantro in the fridge but forgot to add it. Used one can white and one can yellow hominy. Will make again for sure. I cooked on low for about 6-7 hours and it was perfect. I don't think you need high heat for that period of time.

This was scrumptious. The pork was very tender. It will be a new regular addition to our menu. I added just a little water until it covered most of the other ingredients. In the last 30 minutes I added about 3/4 cup of refried beans and about 1/2 cup of black beans, just because they were leftover from a previous meal.

I was skeptical to make this recipe as I am used to the authentic homemade posole that my mother-in-law makes. WOW!! I am pleased to say that this tasted just like hers! I cannot believe how authentic it tastes and how easy it was to make. I followed the recipe exact only changing things that other reviewers suggested. I used 1 anaheim chile pepper and found it was the perfect amount of spice. Instead of water, I also used organic chicken broth and used no cilantro and made with chicken breasts. I also substituted 1 TBS onion powder for the raw onion. I ate it traditionally served with shredded cabbage, diced onions and radishes and a squeeze of lime juice and tapatio with tostadas on the side. Excellent! I already can't wait to make another batch :)

Absolutely loved this recipe. After reading other reviews, I also added and subtracted. I omitted the enchilada sauce, but added 1/4 tsp. cumin, also the 1-1/2 cups of water. We enjoy it so much that I make it twice monthly. At first I made it with the chicken, then pork. I'll always stick to the pork. It's great!! Highly recommend it, and so easy. Then I served it with chopped cilantro and chopped onions sandi

It was a dark and stormy night ... and this Posole was absolute perfection. I ORCA'd it and scaled way down on the liquid, but YUM! Have never tried hominy before - love at first bite. Thx so much for recipe!

fair

I love this recipe so easy and my family loves it. It os perfect the way it is....

Wow! Followed other users' suggestions and used chicken instead of pork. Absolutely amazing! Also added fat-free refried beans (for additional protein) and served with shredded cabbage, cilantro (we put those into our soup bowl BEFORE adding the posole, to soften them a bit--great flavor), avocado and limes. Added extra hominy to stretch it even further. My husband loves this soup!

This was very easy to make and surprisingly good.

Very flavorful without being to strong for the culinary wimps in my family. I did substitute boneless, skinless chicken breast for the pork loin. I am always looking for a good hominy recipe, this is one of my favorites... and I will make this again.

Great recipe and even my husband whose family makes this every New Years loved it. I used chicken broth instead of water and it had a great flavor. The best Posole recipe I have ever used.

I would have given it "5" stars if it were my recipe, lol. I come from Latin heritage and this is a GOOD recipe (-I didn't tell mom about it). I prefer to cook it slower...but all in all a fine recipe. If you enjoy Latin food and have never had posole, then you MUST try this.

This was incredibly flavorful! I used homemade enchilada sauce rather than canned, and cut the water per a couple of other comments but otherwise followed the recipe. Very yummy, thanks!

I want to gush about this recipe, because it turned out to be SOO good!! I went to school in Mexico City and had been craving this dish, which Mexican mama used to make. This is very close to her recipe- savory and delicious- to say nothing of easy! I used center cut boneless pork chops and cut into cubes and split the enchilada sauce into half mild (frontera red chile flavor) and half medium (chi chis brand). Only cooked 4 and 1/2 hours on high as I didn't have time to cook it longer. Meat was still tender in shorter time but cook longer if you can to allow time for the flavors to meld. Left out the chilis 'cause I didn't have any but added dry red bell pepper flakes and changed the onions to diced instead of sliced. Subbed beef broth for water, and added the fresh cilantro and a squeeze of fresh lime juice just before serving. Don't change the spices - they are perfect! Muchas gracias - es una receta fabulosa!

This was REALLY good! I took some to work for lunch as a leftover and a coworker begged for the recipe just based on the smell - she hadn't even tasted it yet! Thanks for posting this one!!

This was BY FAR the best slow cooker recipe I have made in a LONG TIME! It was rich, flavorful and hearty! The ONLY thing I did was cube a large potato to soak up the wonderful broth.....Thank you this was an awesome recipe and is now in my recipe book to stay!

awesome!!! Top 2 i have ever had. Better then my in laws authentic says my husband!!!

love this recipe make it all the times i put everything in crockpot at once and cook for 6 to 7 hrs . I use fresh green chile and no cayenne pepper. It is such a hit at our home

I am a novice in the kitchen know my way around the grill. Thought I would try this doubled the recipe because we eat hardy here. Set it up before work it was super simple and after shoveling snow all day to come home to this was awesome made me look like a big shot.

Add a third can of hominy if you love hominy. Could substitute chicken for the pork without noticing.

Oh My Goodness!! This was absolutely amazing! Whenever I go out for mexican I always order posole. I love it! I never knew how to make it and when I found this recipe I was sooo excited to try it out! My fiancé and I were both in heaven! I was very impressed by this recipe. It was simple and tasted amazing! I did not add the green chiles which im glad I didnt because the spice was perfect and I think if I wouldve added the green chiles it wouldve been too spicy. Also I only added just a bit of cilantro toward the end of cooking then added a bit more to the individual servings. I served it with cabbage, onions, lime, and cilantro with corn muffins on the side! Yum! This is definitely a keeper and this is a great winter recipe! Thanks so much!

Used leftover pork roast, didn't have enough meat so I threw a chicken breast in as well, I didn't brown the meat. Added some cumin and subbed out the water for about 2 cans of chicken broth

This one is going straight onto paper and into my most used recipes book. I didn't make many changes, just used one 10 oz can of HOT enchilada sauce and one 14.5 oz can of mild (they didn't have a regular sized one of hot at my grocery store), and used the 1.5 cups water as recommended by a few others in their reviews. We happened to have an avacado on hand, so I set out a little buffet of cheddar, sour cream, lime wedges, fresh cilantro, and avacado. My husband made his into a burrito while my friend just set it atop some rice on her plate. My son (3 years old) ate it with tortilla chips and everyone enjoyed it. Thanks so much for this winner of a recipe!