The flavor is good, but the recipe as written results in chewy pork bits, rather than really soft pulled pork texture, which is what you want in a posole. So you can leave it to stew for 20 minutes longer and then sit with the heat turned off until you reheat it the next day. Then you have a good texture. It's also good to add wild rice to this amount of broth. (Although if you add wild rice, you also are committing to the longer cooking time that I recommend.) Otherwise, you can use only one can of broth (or comparable amount) and get a good rich, dense stew. When it's done, you have to taste and plan to add more pepper, as the chipotle provide a good strong taste, but the stew merits more dimensions. Also, the posole really *needs* the cilantro and lime to taste complete. I like it with diced fire-roasted tomatoes too, not just regular ones.