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Total Reviews: 3

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  • on March 11, 2012

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    I think this one is a bit of a miss. One thing about paprika is that - on it's own and especially in a slow braising style of cooking - it doesn't have a ton of flavor. It needs to be complimented and I don't think any of the other flavors in this application can stand up to the cooking method. It wasn't bad and had some nice spice from the chilies - but I think it lacked depth as the red onions, bell peppers, etc became too bland and stewy over 3 hours.

    Not to mention - when you take into account the heavy fat cap on a pork shoulder, the olive oil and the sour cream used to finish - this is a very heavy and fatty dish. So much so that my wife and I were both quite sick to our stomachs afterwards.

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  • on September 21, 2011

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    Jamie, I love your rustic style. I can't wait to make this recipe. Kathleen

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  • on June 11, 2011

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    I am Mexican American living in South Texas and this recipe is AMAZING!!! I can tell you this is the real deal. I added more jalapenos and serranos and made sliders with it along with some Asian cole slaw. I also piled it on top of noodles and it was fantastic. A great recipe as well if you're entertaining a lot of people. Follow the recipe exactly and you'll look like a flippin' genius. This does not disappoint. BTW I LOVE the show Food Revolution. Fight the good fight, Jamie!

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