*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is so delicious I should have doubled it. I almost didn't put in the bell peppers because I usually don't care for them but I thought I should at least try the recipe first and I wouldn't change a thing! This is my new favorite recipe ever! I can't wait to have a party and serve this you just can't go wrong with this I love it and will pass this on to all my friends Thank you so much Bianca!
With a couple of modifications because I didn't have all the ingredients this recipe was so yummy it's replacing my current favorite green chile recipe! I browned the pork with about 2T chopped garlic (ok so we like garlic). Added no bell peppers but about twice the amount of green chiles. I only used about 1/2 c. of Sherry because we were out and left out the oregano. I never would have thought to use the cilantro and Sherry directly in the stew - what a wonderful taste - thank you Bianca!
Excellent dish for potluck! Very flavorful and fresh tasting. Only problem is the salt tends to drop down to the bottom of the pot so the final scoops tend to be very very salty. Would suggest using less salt to reduce overall saltiness and get the most out of the whole dish.
Everybody says the kitchen smells like an authentic Mexican restaurant when I make this! I forgot the oregano and it is still fantastic. My only complaint is although pork shoulder gives it a great flavor but is a HUGE pain to trim and cube. You get about half the meat after you clean it. I'm experimenting with some other pork/roast cuts.
This has become one of my staples. If you can get it use fresh roasted green chile (make a friend in New Mexico). I use half the number of bell peppers but much more green chile. I never have sherry around but I add a few slugs of rice vinegar instead. The longer you let it cook the more tender it gets but if you are starving or have a boyfriend who is pestering you for dinner you don't have to let it cook the full allotment of time.
Yum. It was very good. I followed another viewers suggestion about cutting stew meat into small pieces and used green salsa as directed. It was fantastic. Thanks for the recipe I will be using it alot.