This was fantastic. I would say more like 4.5 stars. Per Hubby: big thumbs up. I used Chipotle Chili powder instead of New Mexican, as it is what I had on hand. I had one chipotle (in adobo) left over from another recipe and I chopped one up and threw it in after I washed it off, which definitely kicked up the heat. It was almost too hot. Other than the long prep time I thought this was a really stellar recipe. It did not feel "light" at all and was a hearty and delicious treat! Highly recommended. Will make again soon.
JeniFood Posted: 01/26/10
PhDcook Posted: 09/27/09
I made this on a cold rainy fall day and it was PERFECT! Very tasty. I got organic Anaheim peppers from the Farmer's Market and they added such a wonderful flavor--a key to this dish! I wasn't completely sure how to cook the meat. The recipe calls for pork shoulder "trimmed," which I take to mean cut off the bone and with the fat cut off. But then the recipe says later to take the pork off and cut if off the bone. I left it on the bone and just flipped the whole shoulder several times while it was simmering in the liquid. I think the bone added some extra flavor--or it should have, at least! I also made my own tortilla strips because I had corn tortillas. Yum.
Beths2cents Posted: 02/02/11
Delicious and easy. I did not add toppings but didn't miss them
rstarrlemaitre Posted: 07/10/11
Delicious! The broth had the spice of a hearty chile, but the ingredients felt lighter and fresher. Particularly loved the crunch of the broken tortilla chips on top, the squeeze of fresh lime juice, and the great taste of the hominy.
sohacomom Posted: 10/03/11
This recipe is delicious. The flavors blend well and the pork was quite moist. I added some oil to the Dutch oven prior to browning the pork to prevent sticking. I had only one pepper on hand so added some canned green chiles as well. I will make again for my family but probably not company.
queenzookie Posted: 11/18/12
I was surprised how good this very simple basic recipe was. I used about a tablespoon of oil to brown the pork shoulder. I made a few minor substitutions: I used a 4 oz. can of mild chiles rather than roasting my own Anaheims, used Ancho chile powder in place of New Mexico, and used a 14-ox can of yellow hominy. I also cooked the pork about an hour longer than the recipe stated. I would say it's more like 3 servings (not 6).