I've made it a couple of times now and absolutely love it. It gets better every time! Slow cooking the roasting joint in an oven roasting bag makes the meat so tender! Serve the pork with tortillas.
This recipe is now in my keeper file. We added a very small pinch of Cumino at the point of boiling. It adds a definite zip to the recipe. Since we prefer eat this type of meal in soft tortillas we reduced the diced tomatoes by half and drained the juice. If saturated fat is a concern I recommend refrigerating for one night and skimming off the fat.... - 18 Jan 2008 (Review from Allrecipes US | Canada)
This was a great flavour. I added a couple of things though, in my opinion, enhanced the flavour even more so. Added 3 cloves garlic and 1 half of a lime( rind and all). Let it all cook together. the lime added such an amazing flavour to the dish, I couldnt imagine it without it. Thanks for the recipe. Definetely a keeper! - 09 Aug 2008 (Review from Allrecipes US | Canada)
I took the original posters lead and actually made this using verde salsa - one medium and one hot. I also reduced the cans of tomatoes and chili to one but kept the juice. A bit of cumino as it all came to a boil in the final phase. All I can say is, "Wow!!" Even better than what I've had in a local restaurant. Easy cleanup too. Thanks for the hints and the recipe. - 18 Mar 2008 (Review from Allrecipes US | Canada)