Great recipe. I wanted to make a vegetarian version so I skipped on the pork, added potatoes, white kidney beans and black beans and omitted the stock, then served it with grated cheese and sour cream. It was very tasty, but even better using the leftovers as a nacho topping!

This was the best homemade chile verde I have had. I cut down the recipe to feed 4. The changes I made were: instead of tomatillos, I used a 7 oz. can of Herdez Salsa Verde; I browned the meat with a Tbsp. of Essence (Emeril's); I did not seed the jalapeno; and, finally, I added a 1/2 cup or more of cooked white rice. It was yummy!

This recipe was good, but it needed attention. The recipe needed about a third of the Cilantro called for and I really like Cilantro. As another reviewer mentioned, I used way less chicken broth (just enough to cover the pork).Also, I would suggest not pureeing the cilantro with the tomatillos and just give them a good chop.I pureed them as the recipe say to and the result was less than pleasing

This recipe could have been so good. I tasted the puree with everything in it minus the chicken broth and it was delicious. There was so much chicken broth that the flavor was lost completely. I will definitely try this again just eyeing the chicken broth for thickness.

This was fantastic! The flavors were wonderful and the meat was very tender. I did cook it a little longer on the 2nd simmer just to get all the peppers nice and soft. Thank you!

This is a good repipe, but is not spicy enough for my family and needs adjustments. With these adjusments it was GREAT! I doubled the garlic, doubled the jalapenos, added an equal number of serranos, added 2 yellow chiles. I did not seed the chiles - this is where the flavor is. The other change was to use only enough chicken broth to cover the meat while simmering (about 1/3 of the called out amount). I used Morton salt lite and Trader Joe's Low sodium chicken broth the keep the sodium content under control. Prepared like this, it was a winner.

This was the first time I made this. I read through the reviews and took advantage of everyones experience. I took a little from each person. I put the tomatillos and jalapenos in a pot with a little water (approx 1 cup) and steam/boiled them till they were soft. I also lightly floured the pork before searing in the skillet. After the pork was seared, I put the meat in a large crock pot. I put the stemed tomatillos, fresh cilantro leaves and stemed jalapenos in the blender for 1-2 min. I poured the mixture over the meat in the crock pot. I took the other peppers (yellow and poblano) and roasted them on the gas grill until they were blistered all over. I placed them in a plastic bag to cool..then under water peeled the skin off of each. I placed the yellow and pablano peppers in the blender and mixed for 1-2 min, then added this to the crock pot over the meat. I cooked the onions w/spices as instructed, and once the onions were soft I added 1/2 cup chicken broth to help deglaze the skillet then added this into the crock pot. I cut the recipe in half (service for 10), but the one IMPORTANT thing was that I added all the ingredients into the crock pot and then added the chicken stock LAST so I could control the thickness of the sauce. I ended up using approx 3 1/2 cups of chicken broth because the tomatillos and blended chilis made up the rest of the sauce. It was FANTASTIC....the BEST Verde ever!

I did not like this very well. I used only half the cilantro called for and it was overwhelming, plus it made the color a weird bright green. I may make it again, without the cilantro, or just as a garnish.

I am sorry but way too soupy and not enough pizzaz. I have another recipe for verde in the crockpot and it has so much more flavor. Not sure why it asked for so much broth???

Just sooo delicious! Although it is dinner for tonight, I made it yesterday and had to taste it. I loved it! I did make quite a few changes like down sizing the recipe big time. I used this recipe as my main base and took some other hints from another recipe that I had found. After searching like a mad woman, I finally found tomatillos..fresh. I used 8 of them, husks removed,washed, and cut in half. I roasted these on a foil lined cookie sheet with 5 cloves of garlic and 2 poblano peppers until everything was soft. I put all of this into my food processor and blended with fresh cilantro, and jalepeno peppers. This was the most fresh smelling salsa verde ever. I used 4 huge bone in pork chops, took the meat off the bones and cut into chunks, sauteed with a little flour,salt, and pepper until browned. I also sauteed 1 yellow pepper diced and 1 vidalia onion in evoo. I added all of this into my crockpot with 1c.fat free/low sodium chix broth and let it go. The smell was insane as was the taste. I will be serving this tonight with warm torillas. Thanks!

like others, I change a recipe to suit my taste, so can't really rate "the recipe" as published.. however, with the few changes I made - this was probably the best green chile I've ever cooked (and I've made a lot over the years). I really didn't like the idea of the yellow bell pepper.. omitted it completely. I chose to use a little potato as filler, and had a problem finding fresh jalapenos at my market this week, so just used sorranos and poblanos. I like it hot, so I also added like 1T pepper flakes. LOVE the idea of processing the tomatillos before cooking, never did it that way before - but will always do it that way now! :) excellent ideas in this recipe - thanx for sharing!

I finally made this and I just had to write a review. For my first time making chile verde I was so astonished...this was wonderful. I am of mexican decent and my husband is from el salvador. He loved it!! Will defintely make again.

Wonderful flavor, had a hard time finding 8 fresh poblano chile peppers, so I used Anahem's. Everyone has liked it.

This was delicious! The flavor was just right and it was mild enough for my kids to eat. I give only 4 stars because the recipe calls for far too much broth. It took much longer for me to make this because I needed to cook it down on high heat, otherwise it would have been soup. I will definitely make this again but with only half the broth called for.

Very nice stuff - the family raved about it at tonight's dinner - better than an restaurant Chili Verde I've had! Not spicy at all which give you the option to add more heat as you like it.