Red Pork Posole with Pickled Onions and Queso Fresco

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5

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Total Reviews: 5

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  • on August 03, 2013

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    This is fantastic! I highly recommend it.

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  • on May 25, 2011

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    O to the M to the G!!!

    This was soooo good. I had some leftover pulled pork that I had made in the slow cooker with just onions and Mojo sauce, and followed the recipe exactly from there. I loved it with the pickled onions, and poured a little of the brine in there for some tanginess.

    Also, I couldn't find "ancho" peppers in my store; a little research showed that they are also called pasillo peppers. And that's what I used. Didn't find it too spicy in the least.

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  • on May 24, 2011

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    The red pork posole was DELICIOUS! It definitely took all day, but tender and moist pulled pork requires that kind of time. I don't own a dutch oven and I wasn't sure if my pots were oven-safe, so I browned the pork in a skillet, set it aside, then added the braising vegetables (carrot, onion, celery, fennel, garlic, etc.) to the same skillet. I softened the vegetables and added the chicken stock and wine as directed. I placed the pork into my crockpot and poured the entire mixture over it. I set it on high for 6 hours. It came out great! Also, I couldn't find boneless pork shoulder at my grcoery store, so I bought a pork shoulder with the blade in it, and it didn't make a difference.

    I left off the pickled veggies. Growing up, I've always eaten posole as it is with a side of extra onions and lime to add it... of course the corn tortillas for dipping.

    Excellent posole! Very authentic :o) YUM

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  • on May 23, 2011

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    This was a FABULOUS recipe! It was our day off and both my hubby and I cooked 3 meals which will last for both of us the entire week.

    The Red Pork Posole was AMAZING! I especially loved how everything came together perfectly once the pork was finished braising. I felt like I was back in Mexico.

    Instead of using the Queso Blanco, I used a nonfat Greek Yogurt (as a sour cream replacement) YUM! Definitely a 5 star!

    Also while packing away the food for the week, I used an immersion blender on the pork braising liquid and veggies, so the sauce would be thick for the pasta pappardelle.

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  • on May 22, 2011

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    Very tasty, but a lot of work. Not a 30 min meal - more like a 4 hour process. The next time I make this it will be for a large adult crowd instead of for a weeknight dinner. The recipe calls for 4 ancho chiles. This would have been way too spicy for myself and my kids. I only added about one to the entire pot, and it still had a kick. I saved the extra ancho reduction for my husband to spice up his bowl to taste. I also omitted the chile powder as this would have put the spice level over the top. The agave and lime balanced the flavors nicely. The several hours in the kitchen were worth it! Will make again. PS. Found the dried anchos and the hominy at the local Mexican market.

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