Jul 16, 2010
Delicious, with wonderfully complex but balanced flavors. All the ingredients and seasonings come together and mellow into something uniquely its own. I loved the ingredients that went into this stew, loved making it, and Hubs and I certainly loved eating it! As all cooks should do, I seasoned this "to taste," upping the cumin to probably a couple of teaspoons, substituting Mexican oregano for the marjoram (have never used it!), backing off on the pepper to probably a teaspoon (you can always add it but you can't take it back out!) and subbing two, fresh poblano peppers for the canned green chilies - first, because I love 'em and second, because they're easier on Hubs' sensitive innards. Wanting to make sure the meat was good and tender, I simmered this for a good hour and a half - and it WAS buttery tender. This is intensely aromatic as it cooks, letting you know that what you're in for will be well worth the wait! I served this over plain white rice, with a dollop of sour cream, but I could easily see this wrapped in a tortilla too (that will be coming up with the leftovers!)
—naples34102
