I agree with other reviewers. There's too much broth in the recipe as written. With modifications, however, this is a definite make-again. I could only fit about 9 cups of broth in my pot, and I wish I'd only used 6 for four pounds of meat. The only other thing I changed was the amount of tomatillos -- I couldn't find 3lb of decent ones. This recipe works with chicken, and though it isn't the traditional Chile Verde that way, it's pretty tasty. I can also envision making a slightly less rustic sauce by removing the meat as directed, cooking the peppers and tomatillos into the onions, garlic and seasonings, blending with an immersion blender, and THEN adding the meat back, adding broth and simmering awhile. At any rate, we liked this a lot, and will use our modified version of it over and over. Thanks, Clare!
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I agree with other reviewers. There's too much broth in the recipe as written. With...