Reviewed: Feb. 17, 2009

This recipe is awesome. I ate a small bowl before it was finished, but for my own personal taste, I added the juice of 1/2 a lime and a can of drained black beans towards the end of cooking. Thanks for the recipe.

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otis

Cooking Level: Expert

Home Town: Iwakuni, Yamaguchi, Japan

Living In: Virginia Beach, Virginia, USA

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Reviewed: Feb. 14, 2009

I loved this!! I'm a New Mexican now living in Texas and crave anything w/ chili!!! I used a pork tenderloin and added potato and hominy!! Used my slow cooker and had a wonderful meal for a cold winter day!!!!

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country girl

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Reviewed: Jan. 20, 2009

This is the best chile verde i've ever had, good enough to have passed it to all my recipe buddies!!!

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waitonuz

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Reviewed: Jan. 11, 2009

The best Chile Verde recipe that i have ever made. Truly great tasting!

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Michael

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: Italy, Texas, USA

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Reviewed: Dec. 21, 2008

I have always been a Verde fan, and this recipe did not disappoint. Followed recipe with the exception of using some mexican all purpose seasoning. Excellent served with warm flour tortillas and jack cheese.

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MEKILGORE

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Nov. 25, 2008

Very good recipe. I made it great the first time and had never bought a tomatillo before in my life. My wife is mexican and even she liked it a lot. I used a lot less chicken stock (1 quart) and a little less meat, but all the chiles.

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QuincyJr

Cooking Level: Beginning

Home Town: Red Bluff, California, USA

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Reviewed: Nov. 22, 2008

This is the first time I've tried making Chile Verde with pork. The meat was tender and delicious but I missed the savory flavor of beef - it was as though "something" was missing. I intend to go half beef and half pork next time I make this...and yes, I will definitely make this again. The combination of peppers and chil1es were outstanding. I also added several freshly roasted, peeled and diced green chilies which turned out very well.

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Lorenj

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Reviewed: Nov. 9, 2008

I add 12 oz of beer instead of the chicken stock. This gives the fermented taste this recipe calls for. The alcohol cooks off. Serve with warm tortillas, sour cream, guaz, cheese, pico de gallo. A great finger food.

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wyldmom

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Reviewed: Nov. 1, 2008

This is my all-time favorite thing to eat in the world. I do it in the crock pot so I don't have to keep an eye on it as closely. I just brown the meat, then cook the onions and garlic and put it in the crock pot with only 2 cans of broth. The recipe calls for way too much. Then I throw all the peppers in the food processor and throw them in the crock pot along with the spices (I add 1 tbsp chili powder). After the pork is tender I add the tomatillos and cilantro and give it another couple of hours. I also add about 1 tsp of garlic salt if it needs it.

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laurie

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Reviewed: Sep. 30, 2008

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!

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Fran

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Sep. 30, 2008

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!

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fredymac

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Carlsbad, California, USA

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Reviewed: Sep. 23, 2008

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

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wannabeacook

Cooking Level: Beginning

Living In: West Linn, Oregon, USA

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Reviewed: Sep. 16, 2008

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. So, I made it again and halved the recipe. I used only 3/4 of a cup of chicken broth. I also upped the tomatillos to 3 1/2 pounds and added only 2 pounds of chicken just because we prefer it to pork. I shredded the chicken with a fork an hour before turning off the crock pot. With 3 pounds of chicken, it was more like shredded chicken with tomatillo in it but with only 2 pounds, it was like a real chille. I also found the initial trial of the recipe to be watery. The trick is to boil the tomatillos whole before pureeing them. What a HUGE difference that made in the thickness. With those changes, it came out so well. My rating is based on the recipe with these changes made to it.

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Stephanie K

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Reviewed: Sep. 13, 2008

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!

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2obies

Cooking Level: Intermediate

Home Town: Hollywood, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Aug. 31, 2008

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.

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santabeard

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Reviewed: Jul. 6, 2008

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!

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Debra

Cooking Level: Expert

Home Town: Savonburg, Kansas, USA

Living In: St. George, Utah, USA

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Reviewed: May 20, 2008

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.

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Susan A

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

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Reviewed: Mar. 16, 2008

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???

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MARCELLE2

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2008

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!

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SLJ6

Cooking Level: Expert

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Reviewed: Feb. 23, 2008

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!

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