Reviewed: Feb. 2, 2006

Not horrible, but not great either. Much sweeter than i expected and i thought there would be more sauce to serve over rice. Husband said it would be ok in a tortilla, but i have better meat marinades for that purpose. I did not have to throw it away, but i wont make again. The only change I made was to use a can of mexican spiced tomatos instead of a freash one.

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ABEACH

Cooking Level: Expert

Home Town: Frankfurt Am Main, Hessen, Germany

Living In: San Diego, California, USA

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Reviewed: Dec. 12, 2005

Outstanding! The only change I made was to use a small can of sliced mild jalapenos, and a shake of red pepper flakes (I can't bring myself to prepare fresh chiles since I got chile juice in my eye a few years ago). The tomatillo sauce, though amazingly delicious, was still a little too spicy for me but Husband thought it was just right. I'm going to make this again but with strips of chicken breast. Fantastic recipe! Thanks so much!

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 14, 2005

Very good. Perhaps the easiest Mexican Dish you will ever make. I grill the pork first to give a little charcoal flavor.

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bcivers

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Reviewed: Apr. 3, 2005

Very good, pretty easy, and quick. The pork was still a little tough. It would be better if it were cooked longer. I used canned diced tomatoes instead of fresh, more garlic powder, and some onion flakes. Also, I used vegetable oil instead of the pork fat, which was easier and did not seem to change the taste. I used 3 chipotles and no fresh jalepenos, which resulted in hot lips and warm mouths, but no fire breath. Served it with refried beans, rice and warm flour tortillas plus toppings (sour cream, onions, etc.). My husband loved it!

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Dec. 10, 2004

My husband and I loved this recipe. Very easy to do and I followed recipe exactly. Taste great.. since we love super spicy food. Thanks Chriszee777!!!

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HON007

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Reviewed: Nov. 13, 2004

WOW, This is a great recipe. I've made it twice, once for my boyfriend, and once for a dinner party. Everyone loved it, and I'm in southern New Mexico which means we know our mexican food. A native mexican from Sonora raved about it!

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BARB75

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Reviewed: Aug. 30, 2004

This is a great recipe. I served it in tortillas. The only down-side to this recipe is having to handle the sticky tomatillos.

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MRSLUCKYSTONE

Living In: El Paso, Texas, USA

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Reviewed: Aug. 28, 2004

My whole family loved this recipe, including picky teenager! I left out the red hot peppers, so the "heat" was adjustable for everyone's taste by adding their own red pepper flakes. Next time I will try doubling the sauce recipe because it was good ladled over rice/black beans with cheese on the side.

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Christianne

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Reviewed: Aug. 27, 2004

I have been using a recipe almost identical to this one for 25 years ! I put a pork roast into my crock pot and add the sauce( without cooking first) and cook on low until the roast is tender but not falling apart. Add some cilantro-cook 15 min. more. Serve as a burrito filling, etc. Also excellent with scrambled eggs! I use fewer chilis, but I'm a wimp! First class recipe.

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Creekside

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Reviewed: Jun. 29, 2004

We tried this and thought is was awesome. My husband and I love spicy food and we ate this up. I followed another reviewers comment and didn't precook the sauce, mine also turned out fine. I also only used 1 1/2 dried chilis and that was plenty. We served it in flour tortillas. Delicious!

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JHAWKMAMA

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Reviewed: Mar. 15, 2004

Pretty good. I don't think it was necessary to pre-cook the sauce. It came out fine straight from the food processor to the pan. I loved how quick this dish was. That's a plus. I didn't put in all the jalepeno's either... that would have been too hot. Overall pretty good! Thanks for the receipe.

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JK

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Reviewed: Jan. 29, 2004

Very easy and pretty quick. I used pork tenderloins cut up into medallions for the "chops";worked very well. This made about 1-1/4 cups of THICK and SPICY "chili sauce" (I only used 1 jalapeno and only 2 dried chilis) that would be great mixed in plain rice and beans. We opted to serve just with a salad with creamy dressing (to help put out the fire on our palettes) for a healthy,low-carb dinner. Was too spicy for most young children but, I would make again.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Jan. 7, 2004

This is just such an excellent recipe. I had some leftover smoked pork shoulder that I used insead of the pork chops and, being a homesick Texan, I had to add a couple more serranos and a handful of fresh cilantro, but that was. You must try this recipe. Thank you so much Chriszee!

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Wainy

Cooking Level: Expert

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Reviewed: Jan. 2, 2004

Great recipe, but it is HOT! I used chipotles for the "dried red chilis." Ii you opt for this route, cut the number of chilis used by at least half. Also, remember to wear gloves when handling chilis -- my fingers burned for some time after cutting up the peppers!

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BANNERS

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Reviewed: Dec. 19, 2003

This is a great recipe. It is simple to make too. My husband really liked it. And if he did then it has to be good. Can't wait to try it with chicken.

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DRSGOOCH

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Reviewed: Oct. 27, 2003

Fast and easy, a delicious meal. I added one large green bell pepper, in slices, to the pan to simmer with the meat and sauce and it came out great!

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MMMICHELLE

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Reviewed: Aug. 18, 2003

Pretty good. A little sweet for my tastes. Instead of cooking it in 2 separate pans, I cooked the pork in a cast iron skillet, removed it when done, and added the ingredients for the sauce to the skillet.

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HAZYJAY

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Reviewed: Jul. 27, 2003

My family absolutely loved this, I wouldn't change a thing. I used canned tomatillos and tomatoes as that's what I had on hand. The sauce is very versatile and it would be a great topping for smothered burritos. 4/25/06- I had to edit the review to add that I made the sauce and poured over boneless pork chops in a slow cooker for 8 hours on low, then shredded the meat and served as tacos...AWESOME! Family loves the recipe both ways.

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JACKIEAE

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