Reviewed: Mar. 2, 2012

I didn't have chili powder, so I used a thai red chili paste and it turned out excellent. Next time I will marinade it longer. I took the suggestions of other reviewers and snugged the meat tightly in a greased baking dish. I cooked it 1 !/2 hours and it was almost too much. My husband felt it was a little dry, but loved the flavors. So the next day I warmed up the leftovers with some veggies and Thai Kitchen Sweet Chili Sauce and served over the rice and it was excellent. I served it both days with the Orange Rice which is also on this site.

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Reviewer:

Jill Wigginton

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Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Reviewed: Feb. 4, 2012

Followed recipe as written. Followed other posters suggestions and spread in single layer in oiled shallow casserole and baked. Baking time depends on the size of your pork cubes. Mine were about 1 inch and I bled a little less than 1 hour. Served with baked potato and salad. Very good

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Reviewer:

Cabinluvn

Cooking Level: Expert

Home Town: Jackson, Michigan, USA

Living In: Bangor, Wisconsin, USA

Reviewed: Nov. 27, 2011

I sliced my pork roast and mixed it all together. I added a few dashes of chipotle hot sauce and drizzled it all with EVOO. I placed it in my smoker for 2 hours instead of marinating it in the fridge. I cooked at 225 in the smoker and made homemade refried beans which I also finished off in the smoker. I served it with tortillas, pepper jack cheese and nice cold beer. Yum!!

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Reviewer:

Leahjoy

Reviewed: Jun. 8, 2011

My family loved this! We served this along side of mexican rice. I just used pork chops though.

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Reviewer:

chellethegreatone

Reviewed: Apr. 20, 2011

So easy and so good. I was in a hurry, so I drizzled a little olive oil in the bottom of a dutch oven pot and cooked it at 275 degrees for 1:30min and it came out amazing. I tried this once with pork shoulder and another time with pork tenderloin and the pork shoulder came out way juicier.

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Reviewer:

Nikki7337

Reviewed: Apr. 20, 2011

I did not cube the pork tenderloins, but marinated them 24 hours. It was very tasty.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Apr. 4, 2011

Very Good. Made quite a bit of it and had it for dinner with cauliflower salad and then ate it during the week for a quick lunch/snack. Watching the carbs right now so this did the trick.

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Reviewer:

Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

Reviewed: Mar. 31, 2011

Excellent!!! Substituted with real chili peppers

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Reviewer:

Gavin

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Brooklyn, New York, USA

Reviewed: Feb. 21, 2011

This is a keeper. I used center cut pork chops and only 2 tsp of chili powder. I put just a dap of olive oil in the bag when I coated the pork. Cooked it uncovered for 2 hours. Perfecto!

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Reviewer:

wicked1

Reviewed: Feb. 12, 2011

Great taste. I didn't marinate the pork but sauteed the meat for about 5 minutes in a pan with all the ingredients. Then I cover the pan and put the whole thing in the oven at 225 for 1 hour. I also doubled the garlic and fresh cilantro. It came out great! Next time I'll reduce the salt and add some veggies like mushroom for abit more texture.

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