Recipe by Amy_S
"This is a spicy pork dish with much flavor that goes really well with Mexican fideo (vermicelli pasta) or white rice. Add more or less jalapenos to suit your taste."
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pork shoulder, cut into 1-inch chunks
ground black pepper
fresh jalapeno peppers, stems removed
1 (6 ounce) can
mushroom stems and pieces, drained
1 (12 ounce) can
This is very similar to the dish we've been making in our family for years, I know ppl hate when otheres do this, but i didnt follow exactly. But then i rarely follow a recipe exactly. THe way i made this is, with the cut pork i placed in a saucepan, slightly covered with water, and simmered with salt until all water evaporated(it makes the pork more tender) Once all evaporated I added veg oil, onion and jalapeno(with seeds cuz we like it hot) and salt pepper, garlic powder, cumin, oregano. let fry until browned, I added 2 small roma tomatoes coarsely chopped and about 1/4 cup of tomato sauce(im sure it would work great with the diced tomatoes like the recipe calls for, I just didnt have any) I let cook until tomatoes were tender, I added about 1/4 -1/2 cup of water, and let simmer together. I didnt add mushrooms because my husband doesnt like them,but it sure sounds good though.
We made this in the crock pot with two cans of tomatoes and jalapenos instead of the fresh jalapenos, and we really like it. We've already made twice, once to eat in tortillas, and once we shredded the meat and used it for chilaquiles. Yum!
very good dish easy and very tasteful all i done was seeded the jalapenos and i used fire roasted diced tomatoes a keeper
Why would someone leave a review without making the recipe. If the pic is not pleasing...move on. The TASTE was excellent.
It smelled great as it was cooking and was really easy. Thanks!
I think this one came out great.I left in half the jalapeno seeds and used fire roasted tomatoes and served over rice.it had just the right bite and the taste was wonderful.
This recipe was easy to follow, and the end result quite good. I added a little cornstarch towards the end to thicken the sauce, and we ate it with tortillas...very good!
Years ago I got a very similar recipe from a Mexican lady. She called it Chilosa.This version has no mushrooms, more tomatoes,and is spooned over rice and loaded into unfried corn tortillas for eating. Yummo.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 146
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