This is the first time I've tried making Chile Verde with pork. The meat was tender and delicious but I missed the savory flavor of beef - it was as though "something" was missing. I intend to go half beef and half pork next time I make this...and yes, I will definitely make this again. The combination of peppers and chil1es were outstanding. I also added several freshly roasted, peeled and diced green chilies which turned out very well.

Reviewed On: Nov. 22, 2008

Anything that turns out as well as this did the first time making it deserves at least 4 stars. Very Good! I'd give it 4+ if I could. I didn't have bell pepper so I used a whole poblano and two roasted green chili peppers, diced. Also, next time I make the potatoes for layering, I would add additional butter, salt and pepper to give them a little richness and depth to go with the savory meat mixture. I've added this to my meal rotation and look forward to making it again.

Reviewed On: Nov. 22, 2008

Anything that turns out as well as this did the first time making it deserves at least 4 stars. Very Good! I'd give it 4+ if I could. I didn't have bell pepper so I used a whole poblano and two roasted green chili peppers, diced. Also, next time I make the potatoes for layering, I would add additional butter, salt and pepper to give them a little richness and depth to go with the savory meat mixture. I've added this to my meal rotation and look forward to making it again.

Reviewed On: Nov. 22, 2008