Reviewed: Jun. 14, 2010

I make this when I have company, everyone loves it. I leave out the japalenos and add fresh poblano peppers instead. This results in a much milder version (usually, sometimes poblanos can surprise you) that my husband prefers.

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11 users found this review helpful

Reviewer:

patricia_winn@hotmail.com

Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

Reviewed: May 16, 2009

Excellent. Leave it on the stove over night and the meat becomes extra tender.

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8 users found this review helpful

Reviewer:

Danielle

Cooking Level: Intermediate

Home Town: Rock Springs, Wyoming, USA

Reviewed: Apr. 17, 2009

Originally I gave this recipe 3 stars but my husband and son said it was definatly a 4 though I wasn't as wild about it as they were. I halved the recipe and omitted the jalapeno's just because I'm not a fan of spicy, the queso fresco was delish on top. Anyhoo, since these are not ingredients I usually keep in my pantry I don't know if I would go through the trouble of making this again but on the otherhand I'm sure it is a fabulous recipe with some practice.

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7 users found this review helpful

Reviewer:

April D.

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Aug. 31, 2007

I made a huge batch of this and shared it with friends who all raved about it. I did make a few modifications. I used oil not lard and added canned/drained pinto beans and a can of rotelle (not drained). I lived in New Mexico for 9 years and this stew is very authentic.

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19 users found this review helpful