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Reviewed: Mar. 11, 2008

The best. The recipe rocks. However if you want the taste of the paparika add it to the butter, paparika needs oil to bring out the flavor. I cooked the pork with 2 pieces of bacon for the bacon fat and added it with the pork, to the roux I added 1/1/2cups of beef broth. This recipe is really good. Thank you for posting. Hope this helps.

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Jane P.

	Cooking Level: Intermediate Home Town: Ironwood, Michigan, USA Living In: Ishpeming, Michigan, USA
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Reviewed: Mar. 8, 2008

It was missing something. It tasted bland. Although it had heat. It needed alot more salt and alot more garlic. I won't make this again. I wanted to love it. I just don't know what to add to it to make it pop. Good luck!!!

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Trinahun


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Reviewed: Mar. 6, 2008

Either I used too many peppers and onions, or there was too little gravy - I didn't have enough. Also, if you have some chipotles in adobo sauce, add some of that instead of the paprika/jalepenos!

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emandme

	Cooking Level: Intermediate
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Reviewed: Dec. 15, 2007

I love this recipe! I am in Jeju-do, an island off the coast of South Korea, and it's really hard to cook here because you have no oven. Everything is done on stovetop. So when I found this recipe, I have been making it at least once a month as pork is very abundant here. I cook for a week at a time so I increase the proportions but it is always good no matter what. Kudos to the maker of this one!

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Reviewer:

melissa

	Home Town: Westminster, California, USA
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Reviewed: Jun. 4, 2006

Very good!

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Reviewer:

MARKI1


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Reviewed: May 25, 2006

This is a really good recipe and I will make it again. I used one of the review suggestions and I cooked it in my slow cooker. I didn’t have any jalapeno peppers so I used cayenne pepper and I didn’t use quite enough, it wasn’t very hot. I also put the peppers in the last few hours of cooking time so they wouldn’t get all mushy and they turned out perfect.

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ChickadeeD

	Cooking Level: Intermediate
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Reviewed: May 22, 2006

This was tasty enough, but nothing really spectacular. It was a good way to use up odds and ends of bell peppers though. Thanks.

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Caroline C

	Cooking Level: Expert Living In: Columbus, Ohio, USA
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Reviewed: May 14, 2006

This was a great recipe that both husband and children loved. I will be using this one for a long time!

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Reviewer:

Pam


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Reviewed: Mar. 28, 2006

I followed this recipe exactly except for using pork that were cut into bite sized cubes (I had frozen meat cut for kabobs and I wanted to use that up before it got too old). Anyway, I am glad I did that because the meat was falling apart after only 1 hour of cooking - can't imagine how strips of pork can hold up - also - I cut the peppers into thin strips and they just cooked away to almost nothing. By the end of cooking this for an hour - I had pork cubes in a lot of sauce and just bits of peppers. It did have good flavor though. I was going to add more beef broth thinking one can would not be sufficient but it was!

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Aspiring Chef Rita

	Cooking Level: Intermediate Home Town: Woodside, New York, USA Living In: Linden, New Jersey, USA
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Reviewed: Mar. 15, 2006

It was nice. Didnt have any tomatoe paste, so used some ketchup instead. Didnt use the Jalepeno's as one of us doesn't like them. Used a pinch of Cayenne pepper instead. Also we had dumplings with it. Very nice recipe, will make it again.

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Reviewer:

Olibubble


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Reviewed: Nov. 24, 2005

This was really good! We have a freezer full of pork, so I am always looking for something different to make with it. I didn't have any jalapenos, used Anahiems and a couple dashes of hot sauce. I used the pressure cooker, cooked the meat w/ bayleaf, garlic, 1/2 the onions and 1/2 the broth. Made the paprika & onion sauce in a seperate pan. Open pressure cooker (take out bay leaf) then put the sauce & peppers in the pressure cooker for about 10 mins. Only took about 30 mins total! Will definately be making this again!

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Nyteez.com

	Cooking Level: Expert Living In: Forest Ranch, California, USA
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Reviewed: Oct. 22, 2005

Spicy and delicious! May be a little too spicy though for those that don't like spicy foods. I used a whole can of beef broth (~1 3/4 cups) because I like a lot of gravy to go over the rice.

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ANNIEGRL


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Reviewed: Oct. 4, 2005

VERY hot! Good flavor, but the spiciness can overwhelm you. I didn't devein or seed the jalapenos... if I make this again, I'll either use less jalapeno or de-seed them!

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LIZCANCOOK

	Cooking Level: Intermediate Living In: Livonia, Michigan, USA
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Reviewed: Sep. 29, 2005

Absolutely delicious! One of the family's favorite recipes.

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Kasondra


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Reviewed: Oct. 17, 2004

I liked the combination of peppers and the long simmer time--it made the meat really tender. I also added a little cayenne pepper with the paprika and flour. My husband loved it. I think it's missing something though. Maybe I'll try a little more garlic next time.

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INDRIANI

	Cooking Level: Expert Living In: Mount Vernon, New York, USA
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Reviewed: Nov. 4, 2003

This was SO good! I slightly browned my pork first, then put all ingredients in the slow cooker for about six hours. It was awesome. The pork was fall apart tender, and the broth was super spicy and flavorful. A new family favorite.

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Reviewer:

surlysunshine

	Cooking Level: Intermediate Home Town: Glens Falls, New York, USA Living In: Hudson Falls, New York, USA
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Reviewed: Jul. 13, 2003

Delicious! I will make this dish again and again!

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LILY

	Cooking Level: Expert Home Town: Fort Worth, Texas, USA Living In: San Antonio, Texas, USA
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