By PaulaG on December 05, 2011
Photo by Mikekey
Photo by Mikekey
"Typically posole is made with pork and sometimes beef. I got an email the other day for a posole made with turkey. It looked interesting and I did a little playing with it and came up with a nice warming soup."
Serving Size: 1 (519 g)
Servings Per Recipe: 4
"A Glowing five stars two times! The first time I made this exactly as written and it was wonderful. We ( hubby and myself) had never had hominy, and we are now fans! The second time I made this I used two cans of hominy and in place of the chicken, I used a two cup portion of pulled pork that I had in my freezer. I just put the pork into the chicken stock in it's frozen state and proceeded with the rest of the recipe as written. Both were excellent. If I see a recipe by Paula, I know I'm going to like/love it. Thanks Paula!!"
"This posole is delicious. The cooking time for the chicken is perfect. If you don't want the added expense of canned chipotles or have an eater who doesn't like spiciness, you can use Tabasco's chipotle sauce. That way, each person can have their own amt of heat."
"Another great posole from Paula (I also recommend her recipe #99588 and recipe #146958). This one is very easy and tasty. I subbed boneless skinless chicken thighs for the breasts. I wasn't sure about how much chipotle we would like so used what was called for but will double it next time. Served with avocado, lime wedges and cilantro, and some jalapeno cheese bread. Made for Best of 2012 game."
"I saved the recipe back in February and I finally got around to making it. This is delicious! All 4 family members loved it.
I goofed and put in too many pieces of chipotle peppers in the soup and it was screaming HOT! I then had to put an emergency plan into action. I removed half of the broth and added back the same amount in chicken stock. I fished out as many pieces of chipotle peppers as I could find. That fixed the problem. I then learned to add a bit of the chipotle sauce instead and forgo using peppers. I found the lime cut the heat a bit more. The 2 lime wedges per bowl full of soup & chunks of avocado really put this over the top. Next time I will be sure to have cilantro on hand. Thanks for a fab soup recipe PaulaG! It's a keeper!"
"i have reviewed this and my review didnt show up. this is great . im not sure about the chipotles ,i think i would leave them out next time and go with tabasco ,matter of taste zaar world tour 8"
"Delicioso! Warming comforting and yummy! I used 5 drumsticks in place of the breasts. I find the bones give the broth much more richness without the extra sodium. Making the broth with bones is rich in numerous vitamins, minerals, and antioxidants (especially calcium, magnesium and phosphorous, which are essential for bone health. I did simmer the legs for an hour,cooled then removed the meat and added the bones back to the broth simmering till ready to serve. I add the sauteed onions and garlic to the stock with the bones. adding the remaining ingredients. Simmered for a couple hours when we were ready to eat I removed the bones and plated the soup topping with tortilla chips, avocado, cilantro and lime.Made for ZWT #8