Reviewed: Jul. 31, 2009

I really liked this recipe very much. The suggestion to drop the cloves and use 1/4 lime and more garlic instead and add some onion worked great -- I wish I had thought to get some cilantro instead of parsley, which would have been even better. I served it with jalapeno/cheese cornbread (and the rest of the red wine!).

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Suze

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 30, 2009

We loved this recipe! I am making it again this weekend after we just had it last weekend. My son loved it. It would make a hearty winter dish and could be served over rice.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Marlini

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2009

I did alter the recipe as follows: I added chopped cilantro (fresh), chopped onion, 4 smashed garlic, Two big cans of different kinds of Mexican beans drained, Red pepper flakes, oregano, salt/pepper,wee bit of sugar and juice of 1/4 fresh lime. Let it simmer most of the day. Added 1 handful of rice too. Yummy. So. Your recipe was my base and I thank you very much. Aso browned all the meat and added one quart of vegetable stock in place of wine and left out cloves. Beverly

Was this review helpful? [ YES ]
11 users found this review helpful