This is a winner! Made this tonight for dinner, but instead of pork chunks I shredded a pound of carnitas from a local mexican grocery and minced a couple fresh jalapenos. Garnished it with chopped tomatoes, diced avocado, and some sour cream (mexican crema would be great, too) Just delish-my husband inhaled it.
Made this for cinco de mayo. It is wonderful! I used boneless, skinless chicken thighs instead of pork. Great flavor and very simple. Next time won't add the beans.
I used about 2 cups of cubed pork, one can of hominy and one can of pintos, and one diced jalapeno that I sauteed with the onion.. I only used about a cup or so of broth, I didn't want it to be soup. With the reduced amount of broth I didn't cook for the hour called for, probably more like 25 minutes. I used all the herbs and spices called for. This was really delicious and I would definitely make it again.
I've made this twice now and have loved it both times, I added two cans of tomatillo's because I've just discovered that I love them this year, so any excuse to use them!It was fantastic and I will be making it again for a crowd of about 20 during a winter painting party, how fun it will be with some fresh tortillas and possibly some flan?? Hmmmm
Delicious! Made in crock pot and it turned out mighty fine.
Great flavor and it freezes well for eating later. I made it with a jalapeno pepper with slits cut in it and added whole. Turned out great with a pleasing amount of heat for most tastes around here.
Good recipe and very authentic as is. I used pork shoulder blade steaks--cubed, salted and peppered, then browned to a crusty sear which left a good bit of residue that I deglazed with about a quarter cup beer. I've enhanced the overall by adding a teaspoon of tomato paste and allowing it to caramalize for the last two minutes of browning of onion. Also, a bit of brown sauce with broth adds depth. Warning: those enhancements, while adding depth, will alter the authentic Mexican flavor of this recipe. Albeit, for an alteration that retains authenticity I would recommend for any comino inclusive recipe the use of half ground and half whole seed cumin. Those little bursts of flavor provided by the seeds can be amazing--especially with a wonderful recipe like this one. Thank you Dustbunni. <br/>Oh... and I did add heat with cayenne and red pepper flakes.
This was AMAZING! I used left over pork loin, fresh poblanos and added jalapenos. Not spicy at all. Topping it with cilantro, lime and avocado really brought all of the flavors together.
Great use for the left over pernil I had. Loved the spiciness of it. Added 2-3 T. of salsa verde I had left in the frig. YUM.