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Reviewed: Jan. 30, 2008

I like this recipe because it did not call for too many ingredients. I double the recipe.

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MYLESF

	Cooking Level: Expert Home Town: San Diego, California, USA Living In: Rochester, Minnesota, USA
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Reviewed: Jan. 20, 2008

the recipe was good the family loved it. very simple and easy to make. good for a meal to prepare and then leave on the stove simmering for hours. only problem was not enough sauce. next time make more sauce. it thickens alot while cooking

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itsmemo

	Cooking Level: Expert Home Town: Stockton, California, USA Living In: Killeen, Texas, USA
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Reviewed: Dec. 17, 2007

I don't think it gets any easier than this. Full of great flavor! The heat level is just right, too. It has some punch but doesn't overpower the flavor of the meal. I served it with brown rice, whole wheat tortillas, and sour cream. My husband went back for thirds.

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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: Aug. 7, 2007

This was very good. I used pork country stips because that was the only meat I had, and it turned out very tender.

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Reviewer:

Crystalinamarina


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Reviewed: Aug. 6, 2007

The entire family really liked this recipe! The only thing I would do different next time is slow cook the pork then shread it, that's just a matter of preferance. Not too hot, not too mild, served it with Trader Joes brand spanish rice (the best!) and tortillas. Yum!

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Reviewer:

Elizabeth

	Cooking Level: Expert Living In: Stockton, California, USA
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Reviewed: Jun. 9, 2007

I used a leftover pork roast, which worked beautifully. My son went back for seconds saying, "Man, this chili is good." I like mine with a bit more fire, so next time I may add a pinch of cayenne. I think it could use a little more garlic, too. I served it over rice, with pinto beans, then the chili on top. A great way to use left over pork!

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