Pork Stew: Carne Adovada

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I made this for a Holiday Party and served it with rice. The guests were going back for second and third helpings. This definitely has a special quality about it regarding the spicy flavor, probably from the great spice mixture.
Thank you this helped make the party a great success.

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My family loved it. I will definitely make this one again.

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Chef Irvine Backs Up This Recipe.There are few and far between recipes by Chef I don't prefer over Other's.As others have written~Any Protein Can Be used in Place of Original and is Fabulous. Tastes Are Every bit as Rich and Full as Those that are from Restaurants.Another Winner Chef Irvine!Thank You. Even can go Vegetarian with Vegetables and Soy "bits'.

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I accidentally bought beef instead of pork and I only bought 1.5 lbs instead of what the recipe called for. I made it axactly the way the recipe said, for in the last hour added 3/4 cup of pearled barley to soak up the extra cooking liquid and a bit of a cornstarch slurry to thicken it up at the end. Served it with corn tortillas that I heated up in a skillet until golden in spots. My fiance has requested it again this coming weekend!

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I love Carne Adovada and was anxious to try this recipe. It was flavorful and my family loved it! I have a favorite restaurant that serves Carne Adovada and I am always trying to replicate the flavor and this recipe was different but never-the-less delicious. I might add a little more fresh chili powder but try it as written first because it really is a matter of taste! Thanks for the Pork Stew recipe!

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I was looking for something different in a pork with red chili dish. Not the usual recipie that starts with "one 14 oz can of red chili sauce..." This was it! Delicious and not the same taste as all the other recipies of this type that I tried. Absolutly delecious!