33 Reviews

This is a winner! Made this tonight for dinner, but instead of pork chunks I shredded a pound of carnitas from a local mexican grocery and minced a couple fresh jalapenos. Garnished it with chopped tomatoes, diced avocado, and some sour cream (mexican crema would be great, too) Just delish-my husband inhaled it.

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KVcooks January 18, 2011

Made this for cinco de mayo. It is wonderful! I used boneless, skinless chicken thighs instead of pork. Great flavor and very simple. Next time won't add the beans.

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sapowell May 07, 2010

I used about 2 cups of cubed pork, one can of hominy and one can of pintos, and one diced jalapeno that I sauteed with the onion.. I only used about a cup or so of broth, I didn't want it to be soup. With the reduced amount of broth I didn't cook for the hour called for, probably more like 25 minutes. I used all the herbs and spices called for. This was really delicious and I would definitely make it again.

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tara portee April 18, 2012

I've made this twice now and have loved it both times, I added two cans of tomatillo's because I've just discovered that I love them this year, so any excuse to use them!It was fantastic and I will be making it again for a crowd of about 20 during a winter painting party, how fun it will be with some fresh tortillas and possibly some flan?? Hmmmm

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Chef Lanibobonnie December 27, 2010

Delicious! Made in crock pot and it turned out mighty fine.

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annheim September 28, 2010

Great flavor and it freezes well for eating later. I made it with a jalapeno pepper with slits cut in it and added whole. Turned out great with a pleasing amount of heat for most tastes around here.

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ZoomZoom Diva July 24, 2010

Good recipe and very authentic as is. I used pork shoulder blade steaks--cubed, salted and peppered, then browned to a crusty sear which left a good bit of residue that I deglazed with about a quarter cup beer. I've enhanced the overall by adding a teaspoon of tomato paste and allowing it to caramalize for the last two minutes of browning of onion. Also, a bit of brown sauce with broth adds depth. Warning: those enhancements, while adding depth, will alter the authentic Mexican flavor of this recipe. Albeit, for an alteration that retains authenticity I would recommend for any comino inclusive recipe the use of half ground and half whole seed cumin. Those little bursts of flavor provided by the seeds can be amazing--especially with a wonderful recipe like this one. Thank you Dustbunni. <br/>Oh... and I did add heat with cayenne and red pepper flakes.

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David S #2 May 19, 2014

This was AMAZING! I used left over pork loin, fresh poblanos and added jalapenos. Not spicy at all. Topping it with cilantro, lime and avocado really brought all of the flavors together.

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Nica Chick August 11, 2013

Great use for the left over pernil I had. Loved the spiciness of it. Added 2-3 T. of salsa verde I had left in the frig. YUM.

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adopt a greyhound April 20, 2013
Posole (Mexican soup with pork and hominy)