Absolutely amazing!!! Easy to make

worked out pretty well, id recommend smokey peppers.

I followed the recommendations from the review below mine. Being a Miami native with Cuban roots by association I have VERY HIGH expectations for this meal. It wasn’t exact but with the below Recommendations and my twist it had outstanding flavor I made this in the instapot. Seasoned the meat with garlic powder, onion powder, Badia complete seasoning and Saźon sin achote. I browned the meat then added One whole chopped pepper red green and yellow, one onion, 1/2 bulb of garlic to sauté then added rotel fire roasted tomatoes, One car tomato sauce, dried cumin, paprika and more garlic powder. then closed the lid and pressure cooked 45 minutes, I pulled out the meat and shredded.. Absolutely delicious! with the left over sauce/juice I added a can of red beans and some broken up angel hair pasta. Closed the lid and slow cooked for 30 minutes. What an amazing soup!!

I am Cuban and I can see things are off here. This recipe usually is made with just one not 3 peppers usually green but red is fine. It also calls for a yellow onion. Definitely way to much fresh garlic. Plus we usually use tomato puree and tomato paste to make is extra saucy. Also, it is missing EVOO. And everyone is right more spices add garlic powder and onion powder. Also, if you are going to boil the meat which was typically done in my house you must use the remaining liquids to make an out of this world soup. That soup is the best right before eating he ropa vieja with rice and fried plantains.

Really good and easy to make. Though a bit bland is my only complaint. I’ll be adding more spices to enhance the kick.

I next time, triple the spice it still came out bland.

My husband and 2/3 kids liked this. We only had 1 lb of stew meat so we did modify slightly, including using a 15 oz can of tomatoes since my husband doesn't always follow directions. ;) It was still pretty saucy. I cut down garlic but left the other spices the same. Then used about 3/4 of each pepper. My husband ate it over cilantro lime rice and I served my children's in a tortilla.

Followed the recipe exactly as written. Garlic isn’t as much of an issue as is the lack of spices. It’s a little bland. Also, I took the recommendation to use stew meat rather than traditional flank steak. Don’t do that, it’s a noticeable difference when trying to shred, which raises my next point. In addition to increasing or adding spices, add more meat. I had to keep fishing for cubes of meat to shred and ultimately gave up and served the meat cubed.

Coming from someone who loves garlic, I think a whole bulb was a bit overpowering, especially since there weren’t many spices that went into play. To me, it just tastes like tomato and garlic. Try a half of a bulb of garlic and probably double the spices.

perfect meal for a cold, snowy day.

Very bland. Was excited to try it and disappointed.

Good recipe...just might have to add a little more seasoning next time.

I doubled down on the spices. Best ever!