Let me preface this by saying I've never had Chili Verde before. My friend came over with a couple of pounds of Tomatillos and I looked for a recipe to use them :o) As I said before I don't know what it's supposed to taste like but this was pretty great *sluurrp*! I cut my pork butt into steaks, rubbed them with liquid smoke, granulated garlic, onion powder, course salt and white pepper. Then I barbequed them on the grill until medium and cubed them when cooled. While I was grilling the steaks I also roasted my Poblano and Bell peppers. After they were all nicely roasted I put them into a bag to sweat. I then removed the seeds and skin and chopped them. I also blanched the Tomatillos and Jalapeños for a couple of minutes then (and this is where I made my Verde rookie mistake) I blended them, without seeding the Jalapeños! Certainly yielded a hotter finished product. I reserved the blanching water and used it to make my chicken stock (which I only made 12 cups of). Even with reducing the amount of stock it was still a little runny for me so in the last 10 minutes of cooking I removed 2 cups of liquid from the chili to which I whisked in 2 TBS of flour, then whisked it back into the Chili Verde. Perfect consistency in my opinion (but then again what do I know :o) ). I'm taking some to my Mexican friend, see if he likes it.

Reviewed On: Sep. 13, 2009

Everyone I've made this for loves it. My sis-in-law said she used to love KFC 'slaw' the best but now she said mine has the top spot. I've had lots of homemade coleslaw over the years but this one is tops. I did have to cut down on the amount of celery seed, by 3/4. I found it to be too bitter. could've been my celery seed, was a little older. I also added red cabbage, unsalted sesame seeds, slivered almonds, and dried cranberries. I feel they add a different dimension of texture and earthiness.

Reviewed On: May 20, 2009

I rated this only 4-stars NOT because I didn't like it, on the contrary. I just thought the way it was written was a little ambiguous. I wasn't sure what type of chili sauce to use. I used Sriracha which is pretty darn hot. This may have contributed to the overall saltiness of the finished product too, not sure. Anyway, marinating the steak overnight (24 hours) produced a slightly too salty, slightly too spicy but overwhelmingly tasty steak! Less marinating could reduce the saltiness and spicyness but I'm afraid it would be at the expense of it's tenderness. As I'm quite happy with it the way it is I don't think I'll chance it :o) Update: I've found that adding 1/4 cup of Thai Sweet Chili Sauce to the marinade then marinating it for 24 hrs produces an excellent finished product. It yields a steak that has a balance of spicy, sweet, and savoury that everyone loves. Caution, my friends let marinate for 48 hours and it got allot hotter.

Reviewed On: Apr. 30, 2009