This goes to 11! Good Lord Almighty! This is the best thing I've ever made...seriously (at least my family said so, anyway, even over my beef stroganoff). I've had this at various Tex-Mex restaurants and they do not even come remotely close. I made only a few tiny changes out of necessity. I used chicken broth instead of water at the cook's suggestion. I only had one teaspoon of marjoram left to use, so I threw in a teaspoon of Mexican oregano. It was taking so long to tenderize the pork so I added a another 1/3 cup or so of chicken stock to keep it from completely drying out. It kept reducing even more and still not tender enough (yes, this was even on low heat). I then added about 1/2 cup of dry white wine. Took at least 1 hr 15 mins if not an hour and a half to cook the pork down to fork tenderness. The wine added acidity to an already wonderfully rich dish. I served this over white rice. This is going straight to the front of the Mexican/Tex-Mex recipes in my personal cookbook. Amen to you PLATO! You rock!!
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This goes to 11! Good Lord Almighty! This is the best thing I've ever made...seriously (at...