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January 16, 2015

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I made this yesterday and it was delicious. Changes for next time: remove the stems and seeds from the dried chiles before soaking. They come out pretty easily when dry. I'll also cut the pork shoulder into cubes abd brown them vs. using a big hunk of meat and shredding it later. Otherwise, the flavor was spot on. Thanks for a great recipe.

It is simmering on the stove right now but I don't see any instructions on adding the bay leaf. Just tossed it in now as I realized I hadn't added it 45 minutes ago with the broth.

Maureen: Ah, you're right. Sorry about that. You did the right thing. Thanks for reporting back so I could update the recipe.

Constance: So glad you liked it!

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