Reviewed: Apr. 13, 2012

this recipe is delicious & forgiving! I had bought fully cooked Pork without noticing, and then I forgot about it cooking and started to burn the bottom, and some other mistakes I can't remember now..but somehow it still turned out delish! I loved the peaches :) & it was totally unique!

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Reviewer:

Kami

Reviewed: Mar. 16, 2012

The pork was unbelievably tender. I don't know if browning it with the corn meal was the secret. The cornmeal stuck to the cubed pork so well. This meal was a pretty as it was tastey. It was equally as good the next night for leftovers. I will definataly make it again.

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Reviewer:

Norma M.

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

Reviewed: Sep. 26, 2011

This was good....I used mild salsa, but next time I'll use hot.....I did have to add quite a bit of hot sauce to "zip" it up! Very easy and quick...thanks!

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Reviewer:

sbh985

Reviewed: Aug. 29, 2011

This is kind of a staple mid week meal for us, really easy to make and really tasty. I have made several variations. For me the corn meal gives the sauce a little stew like quality so I think it is a necessary ingredrient. I like to add just a little bit of cumin to give it that latin taste and last night I made it with hominy (because I like it in Pozole) pretty good. Although this dish is perfect the way it is written.

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Reviewer:

walshmartin

Reviewed: Aug. 7, 2011

After reading the reviews, I decided to skip the cornmeal as some of the other reviewers said and I added hot salsa since we like spicy food. I added Newcastle since I like the flavor of a darker beer in recipes. I served it over rice which soaked up the flavors of the sauce. My only regret is that I didn't have any cilantro to add to the dish. This was a wonderful meal and I can't wait to try it again with cilantro.

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Reviewer:

rh13370

Reviewed: Jul. 26, 2011

I thought this was delicious, and even my husband who does not like pork enjoyed it. This recipe definitely seems alot more difficult and involved than it actually is, I was very impressed. I will be making this again.

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Reviewer:

mommyto7

Cooking Level: Intermediate

Home Town: Ridley, Pennsylvania, USA

Reviewed: Jul. 22, 2011

This is a pretty good recipe as it stands but I substituted pineapple chunks for the peaches. I find that the pineapple does not get mushy like the peaches do and the the pineapple flavor goes beter with the pork then the peaches do. Flyguy49

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Reviewer:

flyguy49

Cooking Level: Intermediate

Home Town: Elizabethtown, Pennsylvania, USA

Reviewed: May 10, 2011

I also used chicken stock instead of beer and added canned corn to the bean mix. I did not coat the pork in cornmeal and it tasted fine. It turned out great. I think that I would serve this with tortilla chips, sour cream and possibly cheese on top. A queso fresco could work well.

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Reviewer:

Chef Carolyn

Cooking Level: Intermediate

Home Town: Chatham, New Jersey, USA

Living In: Charlotte, North Carolina, USA

Reviewed: May 4, 2011

Hot oil is key and browning on all sides of diced pork to get the cornmeal to stick and not go into the sauce. I doubled the salsa, beer, and "reserve liquid" b/c we like things saucy and made rice to put it on top of.

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