This authentic Mexican recipe is absolutely delicious. It's easy to make, not too spicy and everyone will love you for it. Serve with Spanish rice and warm tortillas for a substantial meal.
Delicious, with wonderfully complex but balanced flavors. All the ingredients and seasonings come together and mellow into something uniquely its own. I loved the ingredients that went into this stew, loved making it, and Hubs and I certainly loved eating it! As all cooks should do, I seasoned this "to taste," upping the cumin to probably a couple of teaspoons, substituting Mexican oregano for the marjoram (have never used it!), backing off on the pepper to probably a teaspoon (you can always add it but you can't take it back out!) and subbing two, fresh poblano peppers for the canned green chilies - first, because I love 'em and second, because they're easier on Hubs' sensitive innards. Wanting to make sure the meat was good and tender, I simmered this for a good hour and a half - and it WAS buttery tender. This is intensely aromatic as it cooks, letting you know that what you're in for will be well worth the wait! I served this over plain white rice, with a dollop of sour cream, but I could easily see this wrapped in a tortilla too (that will be coming up with the leftovers!) - 15 Jul 2010 (Review from Allrecipes USA and Canada)
UPDATE TO MY RECIPE: I've been substituting 1 cup chicken broth vs. the 1 cup water! YUMMM!!! - 26 Feb 2010 (Review from Allrecipes USA and Canada)
What a great recipe! I've made this several times and love it. One tip - I find that it tastes even better the day after it's made. When I make it for guests, I make it the day beforehand which not only makes it taste better, but also makes the day of entertaining much easier. I serve it with cilantro rice and tortillas. This is definitely a keeper recipe.... Thanks so much for submitting!! - 08 Jan 2011 (Review from Allrecipes USA and Canada)