Reviewed: Nov. 6, 2011

I have made this recipe several times and followed the instruction exactly. It is a wonderful and very tasty dish. My husband doesn’t usually like cilantro, and with it cooked down, it wasn’t overpowering. He even liked it. We eat this with Spanish rice and homemade pinto beans. The meat is very tender.

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Reviewer:

ELBE

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Fort Hood, Texas, USA

Reviewed: May 24, 2011

TASTES FLAT - SOMETHING MISSING

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Reviewer:

Sophie's Mom

Living In: Pocatello, Idaho, USA

Reviewed: Jan. 16, 2011

I just made this tonight and it turned out great. I will make again.

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Reviewer:

lemmn15

Reviewed: Oct. 31, 2010

This recipe is one of this family's favorites! It's a bit mild for us as written, so I usually add a bit of jalepeno pepper for some extra kick. It smells great while cooking, freezes beautifully, and makes my husband happy every time I serve it. Yay Bianca! You've got a winner!

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Reviewer:

Wyrd Byrd

Cooking Level: Expert

Home Town: Portola, California, USA

Reviewed: Sep. 14, 2010

the flavor was bland and i was expecting it to be thicker. i could hardly taste the chiles. i guess i was hoping for it to taste like my favorite green chile pork at my fav restaurant. i'll keep looking...

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Reviewer:

edorathy

Reviewed: Mar. 25, 2010

This is superb!! I added 3 finely chopped Serrano peppers with seeds for a little heat. The chiles basically cook into the stew so it's not as hot as you might expect. Next time, I might even put more in. We loved it served with tortillas. Be prepared, though, because the pork shoulder is a real pain to trim and cube but it tastes great. Next time, I think I will at least get a boneless pork butt to save time.

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Reviewer:

Boston cook

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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Reviewer:

ksonnack

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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