I was so impressed with this stew. I am usually not a fan of pork but I think the honey made a difference. I used La Victoria salsa and added a 29oz can of beans, some sliced carrots, and 3 good sized red potatoes. So very good!!!
It's a keeper!
Yum , this is a great recipe! I used pork stew meat and I followed all the directions. I did add some things. I added 4 cloves of minced garlic and a diced green pepper along with the onion and sauteed those for a few minutes before adding them to the crock pot. I used peeled red potatoes, quartered, instead of the canned and added 4 peeled and sliced carrots.I also added 1 teaspoon of oregano and a bay leaf. I did use the La Victoria enchilada sauce. At the end I did mash a few potatoes to make it thicker and I stirred in a can (15 ounces) of drained pinto beans and some fresh chopped cilantro. I topped each bowl with Monterey Jack cheese, cilantro, chopped green onions , and sour cream. Served with warmed flour tortillas. This was just what I was looking for and it was a very cozy meal on a cold night. Thank you so much for sharing this. Your friend has a wonderful crockpot concoction here!
I made only a half-batch, knowing my husband's hesitancy with green chile dishes, which are more to my liking. His comment was, "I didn't expect to like it...but this is quite good!" He even took the leftovers for lunch. I subbed red potatoes, quartered and used enchilada sauce and it was quite tasty. Cooked in a dutch oven for almost 4 hours at 250 degrees as Julie suggested. Pork was fall apart tender. Will probably go for a bit more spice in the future and will make a full batch from now on. Thanks!
Yours is the recipe I chose to work with for ZWT3 The Kitchen Gadgets Mexcian Challenge. Since the olla is a casserole I had to play around with the preparation and not follow your instructions in the use of a crock pot. I followed steps 1-6 to panfry my meat but then transfered everything to my olla/casserole and baked it a low 250 degree oven for 4 hours. Perfection! But then, how could I miss? Since the potatoes are pre-cooked and all else comes from a can, how could I go wrong. I only made one mistake and that was not doubling the recipe! This is a favorite of mine not only because it is so easy to prepare but because it's taste is awesome. TFS, this is one I'll be doning over and over again, maybe your way, maybe mine, LOL
Let me preface by saying I really didn't follow the instructions. I was short on time but wanted to try this so I used canned pork (drained the liquid to use as the broth, and scraped the fat to brown the meat), which I tossed in the flour mixture then browned. Added the canned cooked potatoes and the canned enchilada sauce and some more broth to have enough. (No more chiles, can't have it too spicy) Plus a squirt of cider vinegar to give it a tang. I forgot the honey/sugar. But boy was it good. I'm going to try it the correct way in the crock-pot but I think I'll use uncooked potatoes so they'll have the flavor throughout.
Great recipe. I used the enchilada sauce for mine and it was wonderful. Plus I didn't have the port cutlets, so I used pork steaks and boiled the bones and trimmings and used that stock instead of the chicken stock. This was a very good recipe and made the house smell soooooo goooood!! Thanks for the great recipe.