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
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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: Jul. 29, 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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Reviewed: 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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Rocky Hill Gal

	Cooking Level: Intermediate Home Town: San Rafael, California, USA Living In: Durham, North Carolina, USA
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Reviewed: Jan. 5, 2007

We used pork cutlets- I don't have much time. And I forgot the tortillas!!! But we thought this was delicious! I also used the tricolor mini peppers and sweet peru onions. I will definetly be making this again- with or without the tortillas!

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knicolelynch


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Reviewed: Dec. 12, 2006

My family loved this recipe. I used a pork tenderloin because I had it on hand. I chopped it up small. I used only one very large green pepper because it seemed to be enough for our taste. I served it wrapped in warm tortillas with a chipotle flavored mayo/sour cream combination. It was terrific! Thank you.

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Yummy678


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Reviewed: 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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missykeller23


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Reviewed: Jun. 26, 2006

This recipie was very time consuming and I didn't find it worth the end result. My boyfirend, however loved it, and he doesn't usually like Mexican food.

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loyyd

	Cooking Level: Beginning Home Town: Ypsilanti, Michigan, USA
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Reviewed: 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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Omahamama

	Cooking Level: Expert Home Town: Omaha, Nebraska, USA
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Reviewed: 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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