Comments on: Green Pozole with Chicken

By: Slow Cooker Chicken Stew, Mexican-Style | RecipeLionBlog

Slow Cooker Chicken Stew, Mexican-Style | RecipeLionBlog — Thu, 17 Feb 2011 20:35:14 +0000

[...] if you want to see another unique twist on a Mexican-inspired stew, check out this tempting Green Pozole with Chicken stew from Unfussy Fare, I love it! Share and [...]

By: Sarah

Sarah — Thu, 17 Feb 2011 20:26:54 +0000

Hello Gillian! I’ve been enjoying your blog for a while and just linked to this awesome stew recipe on one of my recent blog posts, you can see it here:
http://blog.recipelion.com/slow-cooker-chicken-stew-mexican-style/

But also I was curious, have you ever participated in a blog hop? We’d love it if you came and checked ours out tomorrow, the theme is Favorite Winter Warm-Up recipes. This chicken stew would be perfect to show off! Anyway, it’s a great way to get some link love.

You can join the blog hop here at midnight: http://blog.recipelion.com/february-blog-hop/

Hope to see you there, take care,

Sarah
Editor
RecipeLion.com
blog.recipelion.com

By: Gillian

Gillian — Wed, 14 Oct 2009 20:17:44 +0000

Here in Portland, too, Stephanie. The weather I was envisioning back in September is now a chilly, wet reality. Hope you enjoy the soup!

By: Stephanie Quilao

Stephanie Quilao — Wed, 14 Oct 2009 18:27:49 +0000

It was pouring buckets in the Bay Area yesterday. Would have loved to warm up with some of this Pozole. And yes, my bowl would be empty just like that last shot

By: oneshotbeyond

oneshotbeyond — Tue, 22 Sep 2009 22:54:54 +0000

I bet I would love this soup!

By: Gillian

Gillian — Mon, 21 Sep 2009 19:24:36 +0000

Hi Derek: I need someone like your grandmother in my life. Scary animal parts make for some good eating in my estimation. I, like “the children,” just want someone else to cook them for me, and then disguise them well in pretty garnishes.

By: Derek Olso

Derek Olso — Mon, 21 Sep 2009 16:20:35 +0000

My grandmother would have loved this. She was always raising a pig or two on her land. She was never afraid of the scary parts, put them in lots of soups and stews, and then successfully hid them from the children with garnishes.

By: Gillian

Gillian — Sun, 20 Sep 2009 14:06:51 +0000

Hi Esme! For Andy, I would add two jalapenos. Love, G

By: Grandy and Esme

Grandy and Esme — Sun, 20 Sep 2009 12:49:01 +0000

We’re eating breakfast and reading your blog. Of course Andy LOVES spicey so this will be our next joint cooking venture. We can’t wait.

By: Gillian

Gillian — Sun, 20 Sep 2009 03:32:35 +0000

Hi Sindy: I’d do both corn and potatoes in lieu of hominy. Corn for the flavor and potatoes for the thick/starchiness would do the trick. Probably throw them both in for the last twenty minutes or so for a comparable stew.

Hi Kevin: I usually find hominy in the canned vegetables section, but I’ve also seen imported brands with the canned Mexican foods.

Is that you, Claire? In Bainbridge? Or some other Claire? Whoever you are, thanks for reading!