Reviewed: Jul. 30, 2005

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

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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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Reviewed: Apr. 8, 2005

I loved this recipe. I am mexican and usually do my own chile verde but wanted to see how others differ. I seared the pork then removed to sear the onions/garlic/cumin powder. meanwhile, boiled the tomatillos/jalepenos till tender. then put in blender on hi for bout' 2-3minutes. pour mixture into onion/garlic/cumin and bring to a slight boil then return the seared pork. Absolutely delicious. DONT FORGET to add small amts of salt and black pepper to all three steps! ENJOY!

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MOTHEROF4BIGEATERS

Cooking Level: Expert

Home Town: Stockton, California, USA

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Reviewed: Jan. 21, 2005

Very good. I made this recipe for 10 people. I only added 4 cups of broth and I added the juice from one lime. I did let this recipe simmer for about 3 hours so the pork was very tender. I only added about 1/4 of the cilantro as we are not big on cilantro.

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MSGGRG

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Reviewed: Jan. 21, 2005

Very,very good. After simmering all the peppers together with the chicken stock, pork, ect. I removed and pureed the majority of the peppers along with the (canned) tomatillos and cilantro. This puree along with a dash of cayenne pepper added to the pot made a thick satisfying dinner when served over rice with sour cream and a twist of lime. Better than what we are served at our local Mexican food eatery.Thank you Clare.

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postpunkmom

Cooking Level: Expert

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Reviewed: Jan. 17, 2005

To make chile verde the authentic way, you need to first roast the chiles, then skin them and seed them. To do this, put the peppers on a sheet under the broiler and turn them every few minutes until the skin is evenly blistered. Then put them in a plastic bag and tie the top until they cool off. The moisture in the bag helps the skin come off. You can then take them out and rub off the skin. It works best under a running tap. Alternatively, if you are lucky enough to live near a mexican grocery you can just buy a big bag of freshly roasted chiles.

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MICHELANIOUS

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Reviewed: Oct. 28, 2004

Very Good! I am not sure I used the right peppers(poblano chile peppers), because I couldn't find them. But I went to a Mexican market and asked a (non-speaking english) produce person, and he pointed me to the ones I used...nonetheless...it still came out really good! I didn't use all the chicken broth it asked for and it still was PLENTY! Husband LOVES Chili Verde and he really enjoyed this recipe! We served it in flour tortillas (strained the broth of course), it's a keeper!!!

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SIMPLYSIMPLE

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

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Reviewed: Oct. 15, 2004

This was my first attempt at this type of Chile and it was very good! Thank you for an interesting new recipe.

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EJANZEN

Cooking Level: Expert

Home Town: Corner Brook, Newfoundland, Canada

Living In: New York, New York, USA

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Reviewed: Oct. 8, 2004

Even half the liquid is a lot, but when I eat this at restaurants, there is always way more soup than meat (unlike American chili recipes.) Do add some cubed potatoes. It adds bulk and thickens the liquid. I ended up thickening it a little more with 1/2 cup flour (thin with chicken broth before adding). We loved it so much! Served it over rice. Made some Navajo fry bread as a perfect accompaniment. Oh, if you don't have three pounds of tomatillos, you can use some canned green chile enchilada sauce. But then cut back on the liquid. It is mostly tomatillos and water with some chiles. It tastes just like the chile verde we love at a local restaurant! My husband is thrilled! It does make a lot, but we packed some up and shared with friends.

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hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Corona, California, USA

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Reviewed: Sep. 20, 2004

Very good recipe. My husband loves going to Mexican resturants and having this and I needed to find a way to make it at home. I add more jalapenos for spice and cut back on the chicken stock because it seemed to soupy at first.

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Rhona

Cooking Level: Intermediate

Home Town: Milwaukie, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Sep. 12, 2004

This recipe turned out great! It was only after I made it and revisted this site I realized I could "customize" the size to feed less. Needless to say, it fed us four generously, plus there is a batch for my neighbor, PLUS I have two freezer containers full of sauce for making enchiladas suiza. I browned the pork; then the onions and garlic; then added 3 cans of broth (could have cut back due to the juice in the tomatillos); added the yellow bell peppers; half (4) of the poblanos; the rest, cilantro, 4 poblanos, jalapenos, and 3 pounds of tomatillos, were pureed in the food processor and I added that - let the pot sit on the stove on simmer (after bringing to a boil) for about 3 or 4 hours (I forget). The pork was SO tender! You can't go wrong with this recipe!

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AUDRASMITH

Cooking Level: Expert

Living In: San Clemente, California, USA

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Reviewed: Jun. 8, 2004

I really liked this recipe. I made some modifications (I divided the recipe by 1/4 because it was for a small group). I have made it with pork and with chicken breast cutlets, both to great results. The main change I have done (because of my personal taste) was to increase the amount of garlic, season the meat in advance, and to puree all the peppers, tomatillos and cilantro together.

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MarieInNYC

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Reviewed: Jun. 4, 2004

This has a very authentic taste and flavor. I cut out over half of the broth as people suggested, but there still was SO much sauce, which is great if you want a lot of sauce with it. I browned the meat and sauted the onion then put everything in the crock pot on high for two hours and low for three hours. I rated this recipe a three because I wasn't very impressed, it was okay, but I won't make it again. My suggestion to someone making it would be not to brown the meat first. Then put it in the crock pot. This will allow the meat to break apart and shred.

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KELLY H.

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Reviewed: May 4, 2004

Absolutely delicious! However, I don't think the amount of chicken broth is correct -- way too much liquid. Next time, I will cut down on the liquid.

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Donna H

Cooking Level: Intermediate

Home Town: Imperial, Missouri, USA

Living In: Robertsville, Missouri, USA

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Reviewed: Apr. 3, 2004

This was the bomb. I did make some changes: Used 3 lbs of country style ribs, trimmed and cut up. Used 2 cans of low sodium fat free chicken broth, and this was plenty. Cooked the tomatillos until soft before putting into the blender. Added a few diced potatoes and cooked during last 20 minutes. From start to finish, this dish took 3 hours. The pork was extremely tender. We served this over rice, and with tortillas and guacomole on the side. What a winner!!! Great job, Clare

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Joyce A.

Cooking Level: Expert

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Reviewed: Mar. 18, 2004

Good stuff! I didn't need such a monstrous amount, so I cut it all in half and it tasted great. I also wanted the pork to melt on tongue tip, so I let it cook and simmer for three more hours--though some of that was by cause of a speachlessly late boyfriend. All-in-all this is a good recipe for the first time attempt at this dish, and can be manipulated according to individual tastes. I look forward to making enchiladas out of the reduction tomorrow.

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COOLNADS

Cooking Level: Expert

Home Town: Anthem, Arizona, USA

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Reviewed: Mar. 17, 2004

very good chili verde. used more peppers, we like things spicy. freezes well. only changes are amount of peppers for personal preference. great with tortillas, refied beans and spanich rice.

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MOGAN813

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Reviewed: Feb. 21, 2004

I made a quarter of this recipe and there was plenty for a dinner for two (along with the wonderful Crunchy Lettuce Salad) plus lunch for two. Took the suggestion of another reviewer and had warmed flour tortillas. My husband stuffed and ate his burrito style. There was not too much liquid. I simmered this covered and uncovered for several hours and it reduced nicely. This is really an outstanding recipe and I will make this over and over. Delicious!

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Peach822

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2004

I cooked this 6 or so hours on high in the crock pot...added everything at once once after browning the meat, I cooked the onions and added the broth to get the browned bits from the pan then put in crock pot...I made some changes....I wanted 1/2 recipe....used 3 cans chicken broth and halved everything else....had to add a total of 5 pounds of pork as it was still rather soupy and I wanted something for burritos... This recipe turned out awesome...what a wonderful dish...and great for us midwesterners who are starved for authentic Mexican food!! Yum!!!

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WDWPIXIE

Cooking Level: Expert

Home Town: Rosemead, California, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 14, 2003

Excellent. I made 1/2 a recipe, and it was great. Even better as leftovers - I completely agree that the longer it cooks, the better it gets. Next time I'm going to make at least a whole recipe, perhaps even double, for the freezer. I took a previous reviewer's suggestion and added some cornmeal to thicken the chili. Worked well. I'll be making this whenever tomatillo's are available at my market.

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TAKEHOME

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Chile Verde II

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