This was really good! A bit of a variation from the green chile pork I've had before in that it was a bit sweet and tangy. Alterations I made: used chicken broth instead of water (next time, will only put a pinch of salt if I do this again as it was a little salty - and I like salt). I didn't have enough cooking sherry, so I used half cooking wine and half rice wine vinegar. (I think the cooking wine made it come out a little sweet.) I also only used 2 green peppers, but would probably increase this next time. I worried it would overpower the rest of it, but they just melt into nothing and work well with the rest. Overall, a really simple and great dish. The pork came out super tender. Will definitely do it again.

Reviewed On: Oct. 16, 2009

Just made this - delicious. Made a few alterations though: Feta cheese instead of mozzarella for a bigger taste Added some chicken, sauteed in olive oil, with some dried oregano sprinkled on Added some red pepper flakes Didn't even end up using the olives b/c was so good without, but am sure the olives add a nice touch, and imagine capers would as well. Actually, this would be great with salmon and capers instead of chicken and olives...may try that next.

Reviewed On: Sep. 28, 2009