We halved this recipe. We used a port tenderloin, and a poblano (sp?) chili. Even though we used mild enchilada sauce this was REALLY spicy. We put sour cream and avocado to try to make it more mild. We also put some in tortillas and made "mini-tacos". Other than that the flavor was very good. In the future I'm going to try it without the cayenne, or perhaps half the green pepper, and half the cayenne.
If you made a whole batch a four quart slow cooker would be VERY full, so I would suggest using a larger one.
This was also surprisingly easy to prepare, especially if you have precut pork.
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We halved this recipe. We used a port tenderloin, and a poblano (sp?) chili. Even though we...