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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I really, really wanted to love this, and think that with some modifications I'll like it a...