*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 was SO good! I slightly browned my pork first, then put all ingredients in the slow cooker for about six hours. It was awesome. The pork was fall apart tender, and the broth was super spicy and flavorful. A new family favorite.
Delicious dish. I recommend the following tweaks: use olive oil instead of bacon grease. Skip the butter. Add garlic with onions. Add the tomato paste before the beef stock, 1 TBS at time under high heat (stirring constantly). Deglaze with the beef broth and finish in crock pot or under low heat on stove.
Way too much grease and butter! I used 2T bacon grease for browning the pork and 1T butter for the onions. Add a pinch of salt while cooking the onions to help them soften and get sweeter. There is no need to use expensive tenderloin for this. Pork loin stands up better to long slow cooking. To reduce the heat, remove seeds and white membranes from the Jalapeno peppers. The tomato paste should be sauteed until it darkens and caramelizes before adding the beef broth. That removes the harsh acidic taste and adds a mellow sweetness.
It was nice. Didnt have any tomatoe paste so used some ketchup instead. Didnt use the Jalepeno's as one of us doesn't like them. Used a pinch of Cayenne pepper instead. Also we had dumplings with it. Very nice recipe will make it again.
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.
Easy with a different sort of zing. I just served it to dinner guests. One guest was gluten-free so I omitted the flour and it was fine. I did add a splash of kirshwasser because I think that alcohol adds a special flavor to most stews.
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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