Posole from The Tex-Mex Cookbook: A History in Recipes and Photos by Robb Walsh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on February 26, 2017

    This was a good green posole, and if you use canned hominy (rather than cooking from dry, as I did), it is really easy as well. I used four green roasted chiles, which wasn't quite enough, so supplemented with a can of hot Hatch chiles- this made quite a spicy dish. Some of the instructions could be clearer though. For example, he calls for you to slice bone-in pork shoulder- I couldn't get bone-in pork shoulder and I'm not sure how you would cut into slices anyway as specified without getting it done at the butcher, so used boneless and it was perfectly tender in 1 1/2 hours. The recipe also includes 2 tablespoons of crushed red chiles- I wasn't sure what that meant so added two teaspoons of dried red pepper flakes instead. (Only because I have mild ones, otherwise I would have probably crushed an ancho or other mild red chile- I had enough heat from the green ones. I don't think he meant dried red pepper flakes though- two tablespoons of that seems like way too much to me.)

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