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Bianca's Green Chile Pork
SUBMITTED BY:
Bianca
PHOTO BY:
docswife
"This recipe is a family favorite. Passed down from mother to daughter. Serve this spicy pork in warm tortillas with rice and beans. Top with sour cream, green onion and serve with lime wedges for a delicious Mexican meal."
RECIPE RATING:
Read Reviews
(22)
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PREP TIME
30 Min
COOK TIME
3 Hrs
READY IN
3 Hrs 30 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 pounds pork shoulder
1 onion, chopped
4 green bell peppers, chopped
1 (7 ounce) can green chile peppers, chopped
1 bunch cilantro, chopped
1 cup water
1 1/4 cups cooking sherry
1 1/2 tablespoons dried oregano
1 tablespoon salt
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DIRECTIONS
Cut pork into small pieces, removing as much fat as possible. Transfer pork to a large frying pan or Dutch oven, and cook and stir until brown.
Stir in onion, bell peppers, chile peppers, and cilantro. Add water and sherry, and season with oregano and salt. Cover, and simmer for about 2 1/2 hours, or until pork is tender. Taste and adjust seasonings if necessary.
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REVIEWS
Reviewed on Feb. 19, 2006 by Fran
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Fran
Feb. 19, 2006
With a couple of modifications because I didn't have all the ingredients, this recipe was so yummy it's replacing my current favorite green chile recipe! I browned the pork with about 2T chopped garlic (ok, so we like garlic). Added no bell peppers but about twice the amount of green chiles. I only used about 1/2 c. of Sherry because we were out and left out the oregano. I never would have thought to use the cilantro and Sherry directly in the stew - what a wonderful taste - thank you Bianca!
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9 users found this review helpful
With a couple of modifications because I didn't have all the ingredients, this recipe was so...
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Reviewed on Apr. 21, 2006 by
Laceylynns1
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Laceylynns1
Apr. 21, 2006
This is so delicious, I should have doubled it. I almost didn't put in the bell peppers because I usually don't care for them , but I thought I should at least try the recipe first and I wouldn't change a thing! This is my new favorite recipe ever! I can't wait to have a party and serve this, you just can't go wrong with this, I love it and will pass this on to all my friends, Thank you so much Bianca!
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6 users found this review helpful
This is so delicious, I should have doubled it. I almost didn't put in the bell peppers...
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Reviewed on Mar. 22, 2004 by CAWSMOM
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CAWSMOM
Mar. 22, 2004
Excellent dish for potluck! Very flavorful and fresh tasting. Only problem is the salt tends to drop down to the bottom of the pot, so the final scoops tend to be very very salty. Would suggest using less salt to reduce overall saltiness and get the most out of the whole dish.
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6 users found this review helpful
Excellent dish for potluck! Very flavorful and fresh tasting. Only problem is the salt tends...
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Reviewed on Feb. 18, 2006 by
LoveMexiFood
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LoveMexiFood
Feb. 18, 2006
Yum. It was very good. I followed another viewers suggestion about cutting stew meat into small pieces and used green salsa as directed. It was fantastic. Thanks for the recipe I will be using it alot.
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4 users found this review helpful
Yum. It was very good. I followed another viewers suggestion about cutting stew meat into...
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Reviewed on Mar. 6, 2007 by
docswife
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docswife
Mar. 6, 2007
AMAZING!! I cooked this in the slow cooker for about 9 hours and oh my goodness how tender and flavorful. Will be making again soon! My whole family devoured this! Thanks!
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3 users found this review helpful
AMAZING!! I cooked this in the slow cooker for about 9 hours and oh my goodness how tender and...
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Reviewed on Jan. 12, 2007 by
Rocky Hill Gal
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Rocky Hill Gal
Jan. 12, 2007
I used a pork loin roast, trimmed of fat, and cooked in the crock pot on low for 8 hours. I also used garlic salt. It was great! I will say it was a little watery...all of the vegetables give off their own liquid, in addition to the liquid you add. Next time, I might experiment with less water.
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2 users found this review helpful
I used a pork loin roast, trimmed of fat, and cooked in the crock pot on low for 8 hours. I...
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Reviewed on Sep. 30, 2006 by missykeller23
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missykeller23
Sep. 30, 2006
I have made this recipe twice now and i love it!!! Its my boyfriends favorite meal that I make. I serve it with homemade tortillas! Yum Yum!!!
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2 users found this review helpful
I have made this recipe twice now and i love it!!! Its my boyfriends favorite meal that I...
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Reviewed on May 30, 2006 by
Omahamama
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Omahamama
May 30, 2006
Everybody says the kitchen smells like an authentic Mexican restaurant when I make this! I forgot the oregano and it is still fantastic. My only complaint is although pork shoulder gives it a great flavor but is a HUGE pain to trim and cube. You get about half the meat after you clean it. I'm experimenting with some other pork/roast cuts.
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2 users found this review helpful
Everybody says the kitchen smells like an authentic Mexican restaurant when I make this! I...
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Reviewed on Apr. 28, 2006 by
StaceKir
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StaceKir
Apr. 28, 2006
Excellent and very easy (with the exception of cutting the meat off of the roast) It reminded me a lot of carnitas. I typically don't associate sherry with a mexican dish, but it worked wonderfully. It also was a hit with my husband who typically doesn't care of the spicy flavor of mexican food. Yet, it had just enough punch for me . . .will make again.
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2 users found this review helpful
Excellent and very easy (with the exception of cutting the meat off of the roast) It reminded...
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Reviewed on Feb. 24, 2008 by avvsanders
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avvsanders
Feb. 24, 2008
This recipe is 5 Stars - made it exactly as stated in the recipe. My whole family loved it - Thanks Bianca
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1 user found this review helpful
This recipe is 5 Stars - made it exactly as stated in the recipe. My whole family loved it -...
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