Ridiculously easy and very tasty. The recaito adds a surprising and authentic depth of flavor for a jar sauce.
THANK YOU for this recipe! I'm tucking into a bowl right now. I grew up in Colorado with grandmothers who could whip up a batch of delicious posole with their eyes closed. Now that I'm an adult & moved far from home...I always wish I could make some of the dishes they did. This posole is pretty close & I'm in heaven right now. =) I let the pork cook overnight 10-11 hours & found that a soupy consistency was already waiting for me, no broth needed. I just added a dash of salt & pepper - perfection!
I didn't make the recipe quite the same. I added two ingredients. About 2 - 3 tbs of pureed Chitpoltle peppers in Adobo sauce (Embasa), and about 2 - 3 cups Chicken stock/broth/base so make it a bit more soupy. I used Better than bullion Chicken base for that.<br/><br/>Flavor is outstanding. Easiest Pozole recipe by far.
YUM!! I did add some chicken broth to give it that soupy consistency. I will definitely make this again.
YUM! SOOOO easy! I love recaito and when I saw this simple recipe I knew it would be a hit. I've never had hominy before and I LOVED it. It has a taste I've had in tamales, etc. A do over recipe. Thanks Barb! (I added sour cream and hot sauce to mine and it just brought it over the top although it was good as is too!)
I love this simple recipe! I have even changed the meat to chicken and added 2 cups of chicken broth to make it more like a soup like my mother use to make and it was DELISH!
this was very delicious and easy. i actually had all of the ingredients on hand and threw it in the crockpot for dinner. the house smelled wonderful when i came home from work. thank you for a keeper!!