Pork and Green Pepper Stew

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Does not need a quart of chicken broth -2 cups does the trick. Follow your culinary instincts though and this can be very yummy.

Don't follow recipes like a machine or taste via a television set and there will be less reason to leave nasty (often pointless little comments. All the ingredients and the recipe in general make for an excellent stew. I noticed it's consistency was too watery after three cups of broth. Did I scuttle over to my laptop and bemoan my culinary plight on this planet (accusing in conspiratorial manner positive reviews of being bought? No. I didn't add the forth cup of broth and threw in a potato or two. Lime is a good idea too.

There are a couple of reviews here that point out practical suggestions and alterations -that method, in kitchens as in Life, makes for a tastier planet. The old adage holds true -if you have nothing nice (or useful to say best say nothing at all.

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Bland, bland, bland. I had to add a bunch of salt, pepper, cumin and garlic just to make it taste like something. A total disappointment. Deleted it from my recipe box.

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We were surprised at how delicious this was! After reading others comments, I only used 3 cups chicken stock, added a yellow bell and added some carrots. Also used a little more pork, and the beer we used was Shiner Bock.
2 minor problems: I had to switch to a larger 5 1/2 le crueset dutch oven since it was bubbling over (due to beer? in the 4 1/2 quart even on simmer. Also, there was quite a bit of fat that had to be skimmed off at the end even though I browned the pork very well in the beginning.
Having said that, it was delicious and I will make it again next week. The meat was melt in your mouth tender and had such good flavor.

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I made this the other night. My husband and I loved it, I added a little flour to the veggies after cooking, and it thickened up great. I also added carrots and celery last 45 min for extra heartiness. We will have this a lot this winter.

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That was fantastic! The whole family ate until we were stuffed and not a drip was left in the pot. I can't wait to find more of Aida's recipes!

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I tried this recipe after reading all the reviews. All I can think is the people that said they liked it were paid or otherwise compensated. What a waste of a good pork roast! It was watery, bitter and looked unappetizing. Sorry, you goofed on this one.

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This stew came out okay after I had messed with it, but it took some messing-with. The main problem is that it needs acid of some sort. I added the juice of one lime. The fact that it is more a soup than a stew didn't bother me. Use a good broth, if you make it. But I recommend skipping it altogether.

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I read the comments about the soup v. stew consistency. Rather than reduce the liquid, I just added about a cup of white rice for the last 25 minutes of cooking. The final consistency was that of a hearty stew. The flavor was good. I had about 3 pounds of pork and I think this would serve about 10 generously.

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I really liked this. The flavor was very good. Will thicken up next time to use for a pork verde on a been and cheese burrito.

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I agree, i think there's a misprint. I made this and it was soupy. I wondered about putting all the chicken broth in. I actually used a 2 lb pork roast instead of shoulder. I also added in an extra pepper (red for color, and i think next time i may use a total of 4 peppers. I also added tomato paste and tried to cook it down as much as possible. In the end, it was still tasty, but i was dissapointed that it didn't look at all like it looked on the show! It was still a favorite, and yes, a nice alternative to beef stew -lighter. I'll certainly make it again - with adjustments, of course!