I LOVE this recipe!!! Its a hit every time! I usually cut back on the serrano's by at least 1/2, otherwise its too spicy for me to enjoy. I reserve the chicken broth for my rice. B/C the peppers and tomatillos produce enough liquid once processed. Plus I also throw the onion and garlic that was cooked w/ the chicken into the processor as well. No sense wasting it, besides my husband and I can never get enough onion and garlic in our meals! Anyway, this recipe always brings me back to my wonderful experiences and the fabulous tastes of Mexico. Thanks for sharing!

Reviewed On: Mar. 6, 2009

Love it, love it, love it!! Comes out tender and flavorful everytime. I omit the green peppers b/c I just dont like em, thinking about trying yellow peppers instead, their a little milder and they will add some color. I recommend buying the chilies seperately from the diced tomatoes, so you can play with the flavor. Also, use the unsalted diced tomatoes, so that you can play with the salt content as well. Horseradish mashed potatoes compliment the pork very well or even spanish rice.

Reviewed On: Nov. 15, 2006