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Andy's Spicy Green Chile Pork

Reviewed: Nov. 11, 2010
The dish was very tasty and flavorful. I will definitely make it again in the near future. The changes I made are the following: 1. I used home-made green salsa that I prepared following the recipe from this site. Knowing I will do more stewing, I didn't puree it. I just added meat directly in it after the sauce was ready. 2. I used pork loin instead of pork shoulder to reduce fat. 3. I cooked on a stove top in a heavy sauce pan for less than 2 hours. 4. I didn't add any additional chiles, as the salsa was very hot already. 5. I service the meat with lots of sauce on top of steamed rice. The sauce was so good, I didn't want to waste it. I even added bottled green salsa (Arriba! brand, with great fire-roasted flavor) Next time around, I will probably not make green salsa separately - I will brown the meat first, and add chopped chiles, tomatillos, onions along with water, just to make a stew. I also like to try this with other kinds of meat and maybe fish, too. Thank you for sharing this!
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Special Pork Tenderloin

Reviewed: Nov. 4, 2010
I made this dish, following the recipe, except that I replaced applesauce with real ground apples and apple juice with orange juice. I cooked the pork for 45 minutes instead of 1 hour. I served it with steamed rice and steamed snap peas. It was tasty and flavorful, and the meat was very tender. I think I can reduce the amount of juice and / or sugar, as I thought it was a bit too sweet to my taste. I would also do without flour in frying the meat to be more calorie-friendly. Overall, it was an interesting experiment.
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