I'm rating this based on the modifacations I made. I couldn't find fresh jalapenos or fresh tomatillos so I used the canned version of both which, I realised, made the whole thing turn vinegary and weird. Also, I cooked the recipe on high for 4 hours instead of low for 6-7 hours and it after those 4 hours the meat was hard as a rock. Hoping to get the vinegar to evaporate a little and to get the meat to tenderize, I let it simmer on low overnight (7 hours) and it looked and smelled ok this morning and meat is like butter. So after 11 hours of cooking, I'm still a bit skeptical about the finished product, but I must admit, I really messed it up!
Was this review helpful?
[
YES
]
0 users found this review helpful