Pueblo Stew Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 14, 2010
I make this when I have company, everyone loves it. I leave out the japalenos and add fresh poblano peppers instead. This results in a much milder version (usually, sometimes poblanos can surprise you) that my husband prefers.
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Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

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Reviewed: May 16, 2009
Excellent. Leave it on the stove over night and the meat becomes extra tender.
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Cooking Level: Intermediate

Home Town: Rock Springs, Wyoming, USA

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Reviewed: Apr. 17, 2009
Originally I gave this recipe 3 stars but my husband and son said it was definatly a 4 though I wasn't as wild about it as they were. I halved the recipe and omitted the jalapeno's just because I'm not a fan of spicy, the queso fresco was delish on top. Anyhoo, since these are not ingredients I usually keep in my pantry I don't know if I would go through the trouble of making this again but on the otherhand I'm sure it is a fabulous recipe with some practice.
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Cooking Level: Expert

Living In: Seattle, Washington, USA
Reviewed: Aug. 31, 2007
I made a huge batch of this and shared it with friends who all raved about it. I did make a few modifications. I used oil not lard and added canned/drained pinto beans and a can of rotelle (not drained). I lived in New Mexico for 9 years and this stew is very authentic.
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Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

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