Reviewed: Sep. 28, 2008

I used grapeseed oil in place of the bacon grease, losing no flavor but saving the arteries. I used blended fresh tomatoes too.

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Reviewer:

Tracy

Cooking Level: Beginning

Living In: Brookfield, Wisconsin, USA

Reviewed: Mar. 11, 2008

The best. The recipe rocks. However if you want the taste of the paparika add it to the butter, paparika needs oil to bring out the flavor. I cooked the pork with 2 pieces of bacon for the bacon fat and added it with the pork, to the roux I added 1/1/2cups of beef broth. This recipe is really good. Thank you for posting. Hope this helps.

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Reviewer:

Jane P.

Cooking Level: Intermediate

Home Town: Ironwood, Michigan, USA

Living In: Ishpeming, Michigan, USA

Reviewed: Mar. 8, 2008

It was missing something. It tasted bland. Although it had heat. It needed alot more salt and alot more garlic. I won't make this again. I wanted to love it. I just don't know what to add to it to make it pop. Good luck!!!

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1 user found this review helpful

Reviewer:

Trinahun

Reviewed: Mar. 6, 2008

Either I used too many peppers and onions, or there was too little gravy - I didn't have enough. Also, if you have some chipotles in adobo sauce, add some of that instead of the paprika/jalepenos!

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2 users found this review helpful

Reviewer:

emandme

Cooking Level: Intermediate

Reviewed: Dec. 15, 2007

I love this recipe! I am in Jeju-do, an island off the coast of South Korea, and it's really hard to cook here because you have no oven. Everything is done on stovetop. So when I found this recipe, I have been making it at least once a month as pork is very abundant here. I cook for a week at a time so I increase the proportions but it is always good no matter what. Kudos to the maker of this one!

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Reviewer:

melissa

Home Town: Westminster, California, USA

Reviewed: Jun. 4, 2006

Very good!

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5 users found this review helpful

Reviewer:

MARKI1

Reviewed: May 25, 2006

This is a really good recipe and I will make it again. I used one of the review suggestions and I cooked it in my slow cooker. I didn’t have any jalapeno peppers so I used cayenne pepper and I didn’t use quite enough, it wasn’t very hot. I also put the peppers in the last few hours of cooking time so they wouldn’t get all mushy and they turned out perfect.

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12 users found this review helpful

Reviewer:

ChickadeeD

Cooking Level: Intermediate

Reviewed: May 22, 2006

This was tasty enough, but nothing really spectacular. It was a good way to use up odds and ends of bell peppers though. Thanks.

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3 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: May 14, 2006

This was a great recipe that both husband and children loved. I will be using this one for a long time!

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9 users found this review helpful

Reviewer:

Pam

Reviewed: Mar. 28, 2006

I followed this recipe exactly except for using pork that were cut into bite sized cubes (I had frozen meat cut for kabobs and I wanted to use that up before it got too old). Anyway, I am glad I did that because the meat was falling apart after only 1 hour of cooking - can't imagine how strips of pork can hold up - also - I cut the peppers into thin strips and they just cooked away to almost nothing. By the end of cooking this for an hour - I had pork cubes in a lot of sauce and just bits of peppers. It did have good flavor though. I was going to add more beef broth thinking one can would not be sufficient but it was!

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5 users found this review helpful