Reviewed: Oct. 16, 2006

Loved this recipe!! I followed the directions, but I threw all of the ingredients into the crock pot. I also greatly reduced the liquid like so many others. Delicious!!! A HUGE family hit!!

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jjgraff

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Reviewed: Oct. 9, 2006

This is great! Somtimes I just make the sauce for enchiladas. Wonderful!

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JOSELYN12

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Reviewed: Sep. 9, 2006

I tried this one with only minor modifications. I didnt have quite enough poblanos so substituted other fresh chiles. I also cut the servings down by half. One other thing I did was to dredge 1/2 the meat in flour before browning. This helped the gravy to thicken and avoided the wateriness mentioned by other reviewers. Next time I will dredge all the meat. I also added more hot peppers to kick up the spice. It was super tasty served over brown rice with cheese. I'll deinitely make this one again.

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trizydlux

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Reviewed: Sep. 3, 2006

As I started adding the stock, it was clearly going to be too much so I only added about 1 1/2 quarts instead instead of 4 1/2 - it was still a bit too much. Tasted great and very easy to make. I can't get tomatillos where I live so I just used tomatoes instead and it was fine.

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MBUTTLER

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Bellevue, Washington, USA

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Reviewed: Jul. 12, 2006

I browned the meat, blended the tomatillos and cilantro, chopped and added the remaining ingredients to the crockpot and cooked overnight. It was too watery so I removed the meat and blended the mixture for a minute. Returned the meat to the stove and added half the mixture with flour to thicken. Put remaining mixture in freezer for future use. Served with tortillas, Mexican rice and beans. Yum!!!

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Shannon

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Reviewed: Jul. 1, 2006

This was so delicious. After reading the reviews I only added half the liquid, and I still thought I had too much. I also didn't have time to chop all the peppers, so I just blended them all with the hand blender and then put everything in the crockpot on low all day. The meat was so tender and my kitchen smelled awesome. Great recipe!

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Sheri N.

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 27, 2006

This came out great.Everyone loved it and there were no leftovers. The sauce wasn't spicy at all but it was a great dish overall

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Patty G

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Reviewed: May 22, 2006

**********10 STARS!!********** This is a perfect recipe! I've made it 5-6 times now and never change a thing ingredient-wise! I do simmer it for about 6 hours though, so lots of the liquid reduces. We eat it with corn or flour tortillas! This is WONDERFUL! Thanks!!

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momto2sweetpeas

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: May 16, 2006

I love this dish! It turns out perfectly every time. I just made this recipe yesterday, vegetarian, for a special diet I am on at the moment. It is still great. I reduced the oil to two tablespoons (there isn't a need for much with out the pork)to saute the onion and garlic and used organic vegtable broth. It would be a good recipe for those divided (veg. and carnies) households-you could cook the pork separately and serve sauce over top.

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CJ

Cooking Level: Expert

Home Town: Wallingford, Connecticut, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: May 5, 2006

Great recipe but way too soupy. Wish I had read reviews before making, that way I wouldn't have had to spend lots of time draining the excess liquid.

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SMITHNKS

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Reviewed: Mar. 30, 2006

I didn't completely puree the sauce - I used a hand blender to whizz it up a little. Husband gives this 4 stars. Spicy and tasty. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Feb. 5, 2006

This was excellent. As previous reviewers mentioned, the chicken stock called for was way too much. I'll use about half next time. I also cooked it in the crock pot and the meat was extremely tender.

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DCMHRM

Cooking Level: Expert

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Reviewed: Jan. 4, 2006

Great flavor, easy to prepare. Would highly recommend for a nice change of pace.

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MONICA_MORGAN

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Reviewed: Nov. 7, 2005

I scaled it to serve 6, just a little watery, next time slightly less chicken broth. Very good flavor.

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stephanie

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 2, 2005

This was a really good recipe, it smelt like an authentic mexican resteraunt in our house. It could have used some more spice though, a little bland for our taste, I will have to try and throw some green tabsco like a another reviewer suggested, but very good flavor

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Ali

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Reviewed: Oct. 16, 2005

I was begging for it when I made this--this is a family treasure at the in-laws and this is not the way they make it. First time I served it to them, I got cool looks and lukewarm comments. I heard later that the left overs where gone by morning and no one would admit to eating all of it. Next time I was Told to bring The Other Verde (as this is now known as) and everyone is quite exultant to see this come through the door (inlaw G'ma took me aside and said "not bad for an Anglo"), so a Big Thank You, Clara!!

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Bob McD

Cooking Level: Expert

Home Town: Corona, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Aug. 27, 2005

Simply the best

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ATLANA00

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Reviewed: Aug. 13, 2005

WOW!!!!!!!! This was great just like I get when we out to the Mexican restaraunt.

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LISARN3

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jul. 30, 2005

very authentic recipe. Can't wait to amke it again!

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Beth

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Reviewed: Jul. 6, 2005

This was very good! Although I don't understand where everyone else had too much sauce; mine didn't have enough! Maybe because I scaled the recipe down to serve 4. Next time I'll do different. Definitely a keeper! Thanks!

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JENWOP7573

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Chile Verde II

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