3 Reviews

This was a great quick dinner! Will definitely keep as a go to recipe! The only thing I did differently was use regular brown rice that I steamed first. Worked just fine....I never have quick cooking rice as we don't like the texture. Thanks again!

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sconehead May 03, 2010

The most difficult thing about this recipe is using a can opener. It is so easy and so delicious. I was getting all the ingredients ready and I looked at the 2 4 oz cans of green chilies, now I love spicy but I looked at that bowl full of Jalapenos and I wondered - Mmmm but I said to myself Bobbie knows what she is doing so after browning the pork (I used tenderloin) everything including the cumin & Salsa went into my wok. Followed the recipe exactly except the tomatoes I used had green peppers in them and I sprinkled Cilantro on the servings adding some cheese to the bowls. I am so glad that I made the whole recipe and used both cans of jalapenos because the flavour was wonderful and the spiciness was perfect. I am happy to say that there are 4 more servings going in the freezer. It worked well using my wok. Cook time including browning the pork was 45 minutes. Thanks Bobbie for a very tasty dinner

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Bergy December 07, 2010

This was great! I got several pork loins on sale and was looking for a " different " way to use. Everyone really enjoyed it. Hubby asked to take leftovers for lunch!

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Boo Chef in West Texas July 09, 2009
Pork and Green Chili Casserole