Reviewed: Nov. 21, 2007

my husband made this and it was delicious. we served a party of 6 adults and 6 kids and it was a hit. the next morning i had it over eggs... muy delicioso!

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H2OLLMAN

Cooking Level: Professional

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Reviewed: Nov. 3, 2007

This Recipe is great! It pleased two very picky Mexican Food Eaters! My sister from Las Vegas who eats out everywhere and my husband who hates anything non-authentic. No leftovers here!

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Cheryl E.

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Reviewed: Oct. 28, 2007

Very very good! I did as suggested and reduced the broth in half and cooked for 4 hours in my slow-cooker. This recipe has been added to my monthly rotation as my children enjoyed it just as much as the adults.

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BellaBuddha

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Oct. 23, 2007

This recipe has a good flavor but no heat or taste of roasted peppers, no kick. I have made Chili Verde for years, and I wanted to try this easier version since mine takes 24 hours before the full flavor takes it's form. For those of you who like the roasted chili flavor, I suggest you at least put them in the oven and roast, let the skin bubble and take out of the oven rest for 5 minutes. Peel the skin off. If not all of the skin comes off it may be under-cooked. Make sure not to over roast though. If you like heat add as much heat as you like. This version is very mild, even with the peppers. Happy eating

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Shae

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Reviewed: Oct. 20, 2007

OMG. We loved this. We over-ate because it was so delicious. I modified the recipe a lot ONLY due to personal preference. First, we changed to 10 servings since there are only two of us. Then, we added more jalapenos (6 total), more cumin, and a lot more cilantro. In addition, I ONLY used 4 cups of chicken broth when the recipe called for 9 cups (it calls for 9 cups if you 1/2 the recipe). FANTASTIC. Absolutely 100% one of our favorites. 10*'s if I could give it.

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KRISTI

Cooking Level: Expert

Home Town: Billings, Montana, USA

Living In: Duvall, Washington, USA

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Reviewed: Oct. 16, 2007

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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Suzy

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Oct. 5, 2007

This is pretty good. I only bought one poblano pepper, didn't see that I needed two after I changed the recipe to six. 20 was way too large! I had to sub a green pepper. Don't know how much it affected the flavor. As far as seasoning, I felt it was missing something. I ran out of fresh cilantro and used a bit of corriander (since it comes from the same plant-just stronger flavor and a bit tangier), I also added a 1/2 tblspn of lime juice. I think next time I make it I will buy 2 pablanos and see what the difference is. I also added more hot peppers, soranos, and more jalepenos.

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jkdodie

Cooking Level: Expert

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Reviewed: Sep. 13, 2007

I would give this recipe a 5, but because I had to change it because of items I had on hand I won't. I did not have but 3 pounds of pork meat so I added 3 pounds of cubed flank beef steak to the pork. I blistered the Poblano chile peppers and peeled the outer skin. I also added Hatch long green chili's - about 3 chopped. I added a can of beer in place of 12 ounces of some of the chicken broth. I also added cubed potatoes. Other than that I followed the recipe. I did cook it slow for at least 10 hours. It is wonderful. Thanks Clare for a wonderful recipe.

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Beverly

Cooking Level: Expert

Living In: El Paso, Texas, USA

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Reviewed: Sep. 11, 2007

This is really good and very similar to what my husband and I had in Mazatlan. I added some pre-cooked cubed potatoes which gives it a nice creamy texture. Warm tortillas and a cold cerveza....yum!

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Rob & Kara's Nana

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 24, 2007

YUM! I used purple tomatillos and skirt steak instead of pork...made 1/3 of the recipe and cooked down the liquid. It was great!!

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TSierra

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Reviewed: Aug. 15, 2007

This is one of my favorite items at a local Mexican restaurant, so I though I'd try to make it. This was waaay better! My husband gave it 5 stars, too. I cut the servings back to 8 and added a little flour to thicken it up. This one's a keeper for sure!

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Lisa in Phoenix

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 13, 2007

I made this for a family party...my first attempt @ Verde & it was a hit. I had nothing left at the end of the party. It does take time to prepare but it is worth it!

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jpal

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Reviewed: Jun. 4, 2007

closest taste to authentic cheli verde from a mexican resteraunt i have ever had. easy to make and wonderful flavor.

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nanimo

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Reviewed: May 6, 2007

be prepared for a very large batch of this stuff. But it is good.

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ISIPM001

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Reviewed: Apr. 18, 2007

Wonderfull recipe! I have a catering business and found this to be a great one to keep heated with chaf

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kristi

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Reviewed: Jan. 29, 2007

A great recipe, I've made this three times now with consistent results. Make sure you keep the dish simmering slightly above medium heat the entire time to get the sauce the right consistency and cook off the chicken broth.

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JARBOE

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 23, 2007

This was good. The pork turned out very tender. I reduced the amount of liquid and it still turned out a little too saucy, but quite tasty.

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CHERYLASTRA

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jan. 15, 2007

This was my first atempt at chile verde and it turned out great. Even better than expected. I cut the recipe in half and I only used 4 cups of stock and it was the perfect amount. I also slow roasted a pork roast with a spicy mexican rub on it and then shredded it instead of cubing it. My husband and son both complained when they saw all the green peppers and tomatillos on the counter but, there were no coplaints at the dinner table.

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Todi

Cooking Level: Expert

Living In: Post Falls, Idaho, USA

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Reviewed: Nov. 20, 2006

We love this, I use Anahaim when I can't find Poblano and about 1/2 a serrano for a spicier verde. I also increase the tomitillo's to a 1 - 1 1/2 lbs and reserve some to top each dish. Also I too, reduce the liquid and add as needed.

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jroe

Cooking Level: Beginning

Living In: Cotati, California, USA

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Reviewed: Oct. 28, 2006

This was great! Roasted and peeled all the peppers except the jalapenos. Added cubed potatoes. Will definately make again. Thanks! Modified review 6/1/2009 -I have made this quite a few times now and we LOVE it! If you don't like the green, then you don't like verde!

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