Reviewed: Feb. 4, 2009

Followed momto5's instructions & cooked it in a covered dutch oven. I was hesitant with the really low oven temp, but it was delish! Everyone liked it. We ate it in corn tortillas with quac, rice & beans. Great stuff & easy! Thanks.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

This recipe has great flavor. I just cooked it in my oven in the dutch oven and put a little olive oil in the bottom. I cooked it covered for the full time at the recommended tempurature and followed all ingredients exactly as recommended. It turned out juicey and delicious. I have had it leftover a couple of times now on a tortilla with rice, avacado, sour cream, cheese, lime juice, and green tabasco. This was even better than the first night. I will make this again. It was great!

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momto5

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

Loved it!! Didn't have cilantro on hand but made it anyways and put on a bed of rice with asparagus on the side, fabulous!!!!!

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SNUGLEE

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Reviewed: Jan. 4, 2009

My fiance - from colombia loved this meat. Being a former vegetarian I was not a big fan. Too meaty for me:)

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bubilina

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 6, 2008

THIS WAS EXCELLENT. WE USED THE PORK OVER RICE. WILL MAKE AGAIN MAYBE FOR TACOS.

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pmanns

Cooking Level: Expert

Living In: Poplar Bluff, Missouri, USA

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Reviewed: Oct. 28, 2008

I made this dish tonight and was slightly disappointed with result. I didn't have alot of time on hand so I skipped the marinating stage and instead boiled the meat in a pot with chicken soup base for about 15 minutes to tenderize it. I then drained the meat and mixed it with the spice blend. I oiled a baking pan with olive oil and baked 300F for half an hour. It smelled great, but I still found it dry and lacking something to make it scream "delicious". I served it on a bed of plain white rice and a side of cheesy brocoli. I did add some dijonaise and tabasco to try and make the meat juicy, but failed. I probably won't make this dish again unless there is a way to make sort of a sauce so it isn't so dry.

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The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 17, 2008

This chili Pork is so good I will keep it now also will try with beef. I did do some minor modification 1 1/2 tbs for chili, put a bit oil in but should of never done that, I used pork very meat ribs cut into 3-4 inch covered it and backed for 4 hours and the pan was filled with half juice, which I used for gravy. also next time I will put some pepper flakes and more salt

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liliya P

Cooking Level: Expert

Home Town: Anoka, Minnesota, USA

Living In: Ramsey, Minnesota, USA

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Reviewed: Sep. 9, 2008

My family thought this was great. Since I had seen some people saying it had gotten dry & I had the time, I put mine in my crockpot for the day. It made it so moist and tender. After dinner, I shredded what was left, added a bunch of fresh roasted green chile, and my husband had lunch for another day. I can't wait to make this easy one again!!

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val

Cooking Level: Intermediate

Living In: Los Alamos, New Mexico, USA

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Reviewed: Sep. 7, 2008

I made a mistake and only used 2 tsp of chile powder (instead of tblsps), and my husband thought it was the best pork he had ever tasted. Next time, I realized my error and tried it with 2 tblsp of chile powder, and it overwhelmed the other spices. I have been making it with 2 tsps chile powder ever since. I bake it in 9X13 dish (with a little olive oil to prevent sticking) at 325 for about 45 minutes. NOTE: This rocks with cubed chicken breasts (**remember, just 2 tsps chile powder). I make both pork and chicken each time, since my husband doesn't like chicken and my son prefers chicken.

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JeanNeeNer

Cooking Level: Intermediate

Home Town: Carson, California, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Aug. 14, 2008

Great flavor but it turned out very tough.

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bleucheeseme

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Reviewed: Aug. 4, 2008

Very good. This dish tsstes delicious with a spicy side dish of rice. I used saffron rice as a side dish and it was a delicious meal! As for the pork, I simply coated my pan with a little oil just in case of sticking. I covered the dish while it was cooking in the oven so the meat was tender.

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Roro

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Reviewed: Jul. 1, 2008

I did this a tad different. Used it last minute, so didn't have two hours to bake. It did sit in fridge, then I broiled it to cut down on prep time. It was still very moist. I personally didn't like the texture of the spice coating so dipped it in salsa ranch. My picky two year old skipped the dip and ate seconds and thirds and even asked for leftovers the next day! So for that it gets a 5 stars.

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JENIRAE

Cooking Level: Intermediate

Home Town: Ravenswood, West Virginia, USA

Living In: Moundsville, West Virginia, USA

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Reviewed: Jun. 17, 2008

This is very tasty. Make sure you cover the dish/pot and its like it becomes steamed in the porks own juices. It gets tender if you cook it for a long time on a low heat. I added a teaspoon of oil, sealed it with a lid and cooked it for 1 hour at 150C-it would be a lot more tender I would say if cooked at 120C for 1.5 to 2 hours. Im definitely making it again!

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sorchaspud

Cooking Level: Intermediate

Living In: Dublin, County Dublin, Ireland

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Reviewed: May 25, 2008

WE ABSOLUTELY LOVED THIS! I snugged my meat together in a Le Creuset casserole and cooked 2 thick butterflied pork chops (cubed) with the chili mixture. I did add some ground coriander to the mix (I think it compliments cumin so well) and it came out juicy and tender after about an hour. I added no additional oil or liquid, and heavens, no way would I add brown sugar. If the cumin overpowered, maybe they didn't add enough salt or the rest of the ingredients. Thank you for this truly EASY and full of flavor recipe. I can't wait to make it again. - Lisa

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Luvs2cook

Living In: Arlington, Texas, USA

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Reviewed: May 25, 2008

I really, really wanted to love this, and think that with some modifications I'll like it a lot better. I made this according to the recipe first, and found the taste of cumin to be overwhelming (and not in a good way - I normally love cumin). I was using just over 2 lbs of pork tenderloin, cut into bite-sized pieces, and I packed them into a 1.5 quart oval cassarole dish - the pork cubes were in 2-3 layers and close together. Because of this, I baked for 1 hour 45 minutes (stirring half-way through) instead of the 2 hours and the pork came out only semi-dry (I baked uncovered since the recipe didn't specify). I'll cut down to 1 hour and 30 minutes next time. I'll also add some brown sugar next time as well as cut down on the cumin. I served this with taco flavored rice and the combo seemed to be a hit. I think this recipe has some great possibilities and am looking forward to personalizing it. Will most definately make again!

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Boo.

Cooking Level: Beginning

Home Town: Greendale, Wisconsin, USA

Living In: Surprise, Arizona, USA

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Reviewed: Apr. 25, 2008

We didn't care for this much, I'm sorry to say. It seemed dry, and the chili powder flavor overwhelmed the other seasonings. It did get tender though... I'm willing to give it another try with some adjustments to the spices. Thanks for sharing!

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gracietwin

Cooking Level: Expert

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Reviewed: Apr. 13, 2008

Baked this for 1hr 10mmin. 30min on 225F, 30min on 350F, then the remaining on 225F. Went well with my mexican burritos!

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Apr. 8, 2008

We really liked this! Since the cooking method is really the key to this dish, it would have been nice to have more complete instructions on what size pan and how to arrange the meat in it. I think most of us assumed to bake it in a shallow dish arranged in one layer. I more than doubled this recipe (btw, you don't need quite twice the rub - had a little too much) and didn't want to use two dishes, so I baked it in my 8-qt dutch oven. I didn't quite have room to single layer and my pork was pretty snug in there. Turned out perfect in 2 hours! For anyone who has trouble with this dish drying out, try shortening the cooking time and/or snuggling your meat cubes closer in the pan. Thanks so much for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Apr. 1, 2008

I was pressed for time so I wasn't able to bake it, so I cooked it stove top. It turned out wonderful. The spices were a great mixture. Spicy without being too spicy. My mom even liked it. I was told that I better not lose the recipe!

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Pkon Azhnik

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Reviewed: Apr. 1, 2008

FANTASTIC! I am not a pork lover, but my husband is and this recipe was AMAZING! My husband thought it was excellent. I took a tip from another review and put oil in the pan I baked in and that helped keep the moisture! Really yummy with rice!

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89003

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