The stew can be refrigerated for up to 3 days.
Fresh, hoppy pale ale: Tröegs.
I agree with the other comments, I didn't realize few people seemed to have actually reviewed this until I had bought the ingredients to make it. I was able to salvage a pretty tasty dish by making a good amount of alterations, listed below. Instead of oil, I cooked down about 1/4 pound of bacon for about 5/6 minutes before adding the pork to brown. I didn't need to add any additional oil before adding the pork, as the bacon fat helped get a nice sear.I seasoned the pork with salt and pepper, but also added chili powder, oregano, smoked paprika and a little cayenne pepper. I also added the salt, pepper, chili powder, oregano and smoked paprika at about the 20 minute mark when I added the cilantro. I think it was much better for those flavors to be cooked into the meat instead of adding them at the end, as suggested in the recipe. Unfortunately, I did not have any cumin on hand to add, but I think that could be another good spice that would complement the flavor from the peppers.I cooked the pork in my dutch oven on the stovetop, but I think it would be better to braise in the oven. I determined this after cooking the pork on the stove on medium heat for about an hour rather than the 20 minutes that was suggested. I checked after 20 minutes and the pork was not tender at all and the fattier bits from the pork shoulder barely rendered. Overall, I really liked the inspiration that this recipe provided, but it would be more than mediocre if prepared according to the recipe.Read More
When I bookmarked this recipe, I didn't realize that there was zero comment on the recipe, which is odd as someone else has mentioned. I made the recipe anyway, with a lot of substitutes (because I was too lazy to chase down all of the ingredients). I subbed all the peppers with jalapeño peppers (about 3) and the pork shoulder for pork loin. It tasted good, but it was just uninteresting. It felt like a glorified pale pork in chicken broth with peppers.Read More
How can 1,368 people have rated this dish, and not one of them has commented on it?Read More