Comments on: Pinto Posole

By: Debra Tomlin

Debra Tomlin — Fri, 24 Jul 2026 20:21:38 +0000

In reply to Meritxell Farre Serra. How is the air up there.

By: Debra Tomlin

Debra Tomlin — Fri, 24 Jul 2026 20:12:57 +0000

We make this Posole a few times a month. We love it! We’ve even had it for breakfast a few times with vegan sweet potato biscuits!

I also want to respond to people commenting about how this is not ‘authentic Mexican’ Posole. We have a friend who has a vegan restaurant in Puerto Vallarta. She is Mexican, has never been to the US and has been cooking since she was a young girl. She learned to cook from her mother and grandmother. We were in Puerto Vallarta for two months and had dinner at her restaurant every night (except Sundays because they are closed lol) I showed her this recipe and asked her if she would make it for us and she said yes! Long story short, its now a regular dish on her menu! According to her “there are many different types of Posole and there’s right or wrong way to make it”

It drives me a bit crazy when people change 15 (a few changes or short cuts can be useful) things on a recipe and then say it was A. incredible or B. it was the worst thing they have ever eaten. Pro Tip: if your ideas are so great start your own food blog and stop talking to the rest of us like we are idiots. It also is quite annoying when people leave comments about the authenticity of a recipe. There is no such thing as authentic food from any country. Food and recipes change from region to region in every country in the world. There is no such thing as real Italian, Japanese ect. food.

By: Cookie and Kate

Cookie and Kate — Sun, 31 May 2026 20:16:39 +0000

In reply to Grace. Hi Grace, sorry this wasn't spicy enough for you. The guajillo dried chillis do tend to be mild. You could add some salsa macha or hot sauce to spice it up.

By: Grace

Grace — Sun, 17 May 2026 09:06:45 +0000

We tried this recipe tonight and unfortunately found it very bland. I used 4 chillis and blended three into the soup- still no flavour. We don’t have strong spice tolerance but there was just no taste in the soup at all! I used Tajin guajillo dried chillis so perhaps these are very, very mild? Would welcome any advice on how I can get the rest of the soup to taste good as we made a huge batch!

By: Meritxell Farre Serra

Meritxell Farre Serra — Sat, 09 May 2026 10:59:22 +0000

Just one note: Even though in Mexican Spanish it’s pronounced “posole”, the name of the dish is written Pozole. If you want to be as authentic as you can and honor the recipes of a country other than your own I suggest the best way to start is by calling it by its correct name instead of an Americanized version of it.

By: Jan B

Jan B — Mon, 04 May 2026 19:01:50 +0000

In reply to Jan. Thank you for the suggestion of just using chili powder--that's a perfect idea for me!

By: Cookie and Kate

Cookie and Kate — Mon, 19 Jan 2026 18:53:55 +0000

In reply to Pam. HI Pam I'm so glad you enjoyed it.

By: Pam

Pam — Mon, 19 Jan 2026 00:53:45 +0000

I made this, while in Mexico, and I have to save I don’t miss the meat. Instead of guajillo chiles I used ancho, removed the skins after removing them from the soup, chopped them up and added them back. I used dried pinto beans and used the bean broth as my veggie stock. Topped with Mexican cream, radishes and sliced lettuce – mm mmm good. Delicious and definitely a keeper. Thank you for this vegetarian ve3rsion.

By: Pia

Pia — Sat, 27 Dec 2025 18:46:24 +0000

I pureed the guajillos after cooking for extra flavor and kick! We all liked it very much. This is great for a crowd, just double the recipe and maybe reduce the water a little bit.

By: Taya Lindsay

Taya Lindsay — Tue, 16 Dec 2025 04:13:16 +0000

I would give this recipe 7 out of five stars if I could. It was soooo good and my husband loved it requesting I save this recipe. It is full of flavor and so easy to make. I added a little bit of medium salsa with the tomato sauce and that added a little kick. We like really spicy so will add some of the seeds from the pepper next time or add some jalapeño. I did add the red bell pepper as suggested for more flavor and it was delightful. Thank you for this recipe!!!