Time: 3 3/4 hours. Tacolicious, a taco stand at San Francisco's Thursday Ferry Plaza Farmers Market, serves this braised pork in tacos, but owner Joe Hargrave also makes it at home as a fall stew. The chiles fall apart as the dish cooks, giving the meat a mellow, earthy spiciness.
Have made this 3 times now, and I'm very pleased with the result. First time i followed the recipe, second time I omitted the tequila, third time I used tomatillos instead of the tomatoes. I liked the last version the best. Great, deep, earthy flavor, not too picante. Now a family favorite :)
We make a very large batch of this and freeze in meal size portions. I bake this in a large iron pot and it turns out wonderful. We serve the stew over polenta.
I have made this stew several times and everybody raves about it. We always serve it with sour cream and home made salsa. Add some flour tortillas on the side and this is to die for.
This recipe was one of three in a Sunset Mexican flavors feature that we tried. The other two were lamb shanks braised in adobo and a beef in a cola and peppers braise. We thought both of those were very good. But this one, not so much. We love Mexican flavors and the heat of chili spice, but this one seemed too hot and the flavors, even with the tequila (one of our favorite adds) for flavor profile kick just didn't do it for us. Easy to make for sure and not a bad recipe, just not our taste.
Excellent flavor. I used a hotter pepper from my garden for more spice. This stew is great served with warm corn tortillas. This is a keeper reicpe.
Easy and great dish- not too spicy, great flavor. nice as a stew or for tacos.
Unreal. So yummy we've made it three time since the print copy came out. Highly recommended as a weekend recipe that comes with great left-overs.
