Reviewed: Oct. 16, 2009

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.

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ksonnack

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Reviewed: Sep. 22, 2009

This was pretty good - though you have to take my rating with a pinch of salt. I didn't have a can of green chilies (dang hubby used them when I wasn't looking!), so I chopped up a couple of Thai Dragons from my garden - wasn't enough. Also, my cilantro has died with the seasonal cold, so I used dried. I had less meat, so cooked shorter. If hubby had gotten home earlier, the meat would have been perfectly tender - but it went a bit longer (on a lower temp) and dried out a bit, though still fairly moist. On the whole, this is worth trying again, but I'll want to make a few changes - and I should have topped with sour cream! (Didn't have it on hand.) --- OH! And I also served this as a "stew" rather than in tortillas. Might have made a difference??

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Jules1369

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 12, 2009

You have to really like cilantro to appreicate this recipe:) I made as is and man is it good!!

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gina brown

Cooking Level: Expert

Living In: Adrian, Michigan, USA

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Reviewed: May 18, 2009

I tried it with a few changes; it was all I had and it worked. Two Twigs and A Bay Leaf, meaning...use what you have on hand.

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2twigs & a bay leaf

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Reviewed: May 11, 2009

I was so excited to find this recipe - I had a similar one from Sunset Magazine from back in the 70's, and really wanted to be able to duplicate it. I used a cup of rice vinegar instead of the sherry, and used only three bell peppers, as the ones I had were very large. The original recipe I had was made with some kind of vinegar, probably cider, and in a lesser amount. I am pleased to report that this recipe, as I made it, is exactly what I was looking for, and my husband likes it also. It is fabulous served with sour cream and flour tortillas. Some time, if we have sherry around I will try it that way. In the meantime, I will continue to make this on a regular basis. Thank you for a great recipe. This was like coming home.

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MRSLUCKYSTONE

Living In: El Paso, Texas, USA

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Reviewed: May 7, 2009

This recipe is sooo good and really easy. We never use hamburger meat for tacos anymore- this is way better!

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elisabethr_21

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Reviewed: Apr. 9, 2009

This was very good! The only changes I made were to use 2 green peppers and less pork. I cut up some pork chops I had in the freezer and they ended up nice and tender. I will definitely make this again. Next time I will add another serano pepper to spice it up!

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shedmond

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Reviewed: Feb. 9, 2009

Exciting flavors from following the recipe exactly. Next time I will add diced green serrano peppers to give more heat. Freezes and reheats well. Thank you for a great recipe.

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Reine

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2008

I would highly recommend subbing anaheim peppers for the bell peppers... I did, and it was fantastic!! Also used vermouth because I didn't have any sherry on hand. Very, very tasty!

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Jennie Lee

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Austin, Texas, USA

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Reviewed: 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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avvsanders

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Reviewed: Feb. 13, 2008

this was awesome!!!! I had to use red wine instead of sherry. I didn't use salt. I cooked it the day before I served it and that may be what made it extra delicious as many stew type meals are best the next day. Definetely a do again,and again and again......

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GRINGORN

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Reviewed: Oct. 14, 2007

everybody loved this recipe but next time will use no water and 1/2 of the cilantro. because i don't like it much. kids loved it!!!

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MamaBunch

Cooking Level: Intermediate

Home Town: Charleston, Arkansas, USA

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Reviewed: Oct. 7, 2007

This was supergood. I think I cut the pieces too small. Next time I'll have to remember that the pork shrinks when its cooked ALOT.

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Cortney

Home Town: Chicago, Illinois, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 30, 2007

The pork had a really nice flavor. Way too many bell peppers though.

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greeneggsnham

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Reviewed: Sep. 10, 2007

Fantastic! This recipe has become a favorite in my house. I added 4 cloves of garlic and used chicken broth instead of water. I'll be making it again soon!

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4everCookin

Cooking Level: Intermediate

Living In: Phelan, California, USA

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Reviewed: Jun. 18, 2007

This has become one of my staples. If you can get it, use fresh roasted green chile (make a friend in New Mexico). I use half the number of bell peppers but much more green chile. I never have sherry around, but I add a few slugs of rice vinegar instead. The longer you let it cook, the more tender it gets, but if you are starving or have a boyfriend who is pestering you for dinner, you don't have to let it cook the full allotment of time.

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Catfish

Home Town: Albuquerque, New Mexico, USA

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Reviewed: May 27, 2007

I was surprised just how good this was! We used fresh chile peppers instead of canned green chiles, since those are hard to find here in Germany. My husband loved it. We'll definitely make this again.

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fromos5

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Reviewed: Apr. 18, 2007

This was really really good. I cooked for about two hours and the pork turned out very tender. I didn't use the shoulder but just a roast. I cut the recipe in half, but still used two pounds of pork, and a bunch of cilantro, next time I will use more. I love it. My husband said it was missing something, like being smothered in cheese. But for a low calorie meal it was fantastic! Served with a jalapeneo beans, tortillas and wheat rice. Will be making this again.

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Kateriee

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Reviewed: 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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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: Jan. 26, 2007

This was delicious! great flavors and easy to make. I used some boneless chops that I had on hand, so the cutting up part wasn't that difficult. I did add some garlic to it, and several generous shakes of Adobo (Goya) seasoning at the end - wan't to punch up the flavors because I was serving it over saffron rice - came out spectacular. They were fighting over the last bit in the pan!

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TOPROCKMAN

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Bianca's Green Chile Pork

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