Reviewed: Oct. 19, 2003

This is really good. I scaled the recipe in half, and instead of using the 9 cups of broth called for I used about 6. I also let it simmer for a very long time, probably 8 hours or so. The longer it cooked the thicker it got, and the meat just melted in your mouth. I couldnt get poblano chilis the day I went to the store, and I substituted pasilla chilis. I made burritos out of it. I am giving it a 4, because my husband wasnt crazy about it, but he isnt a huge fan of Mexican food.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RACHAEL

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Palm Springs, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 6, 2003

This was a great recipe. I halved it and cooked it on low in the crockpot for 5 hours (After cooking the meat in a pot). It fit perfectly in my large one. Yummy!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

VALCRO101

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2003

excellent - agree with everyone else, need to 1/2 the broth but otherwise - yum. The sauce alone would be good as a stand alone.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2003

Excellent! A big hit at my daughter's graduation party.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LittleFlower

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2003

Excellent! I scaled for 6 so as I rounded proportions it probably came out different, used 4 cloves of garlic and 3 cups broth, still a little too soupy, thickening w/corn meal would work. Rice helped absorb juice. Needed more heat, but easier to add at table than overdo for other's taste. Rich pepper flavor!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

NANETTE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 10, 2003

Very tasty. I kept forgetting how good it was and then I'd have another taste.... :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KATERANDLEJONES

Cooking Level: Expert

Home Town: Logan, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 26, 2003

This recipie was delicious. You would want to reduce the amount of chicken broth though it is very soupy with the amount the recipie calls for.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Aimee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2003

My husband loves chile verde. We have a local restaurant that serves his favorite of all chile verdes. He went absolutely wild over this recipe. I will be making it many more times in the future. I do recommend to cut down on the chicken broth by at least half. I added more pickled jalapenos at the end as we love the heat . This is just too good to miss.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

TOELESSINCA

Cooking Level: Intermediate

Home Town: English, Indiana, USA

Living In: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2003

GOOD AND EASY, I USED SLOW COOKED PORK BUTT. IT TURNED OUT VERY GOOD

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KEVIN1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2003

This is one of the best recipe's I have ever had!! My Famliy and friends loved it! It is simple and easy to prepare...

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SWGIACOMO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2003

Yuuuuum! This recipe was really delicious. I used extra jalapenos to make it spicy and pureed them along with the tomatillo and cilantro (and a clove of garlic). I also took out half of the broth before adding the tomatillo puree, for a thicker consistency. Thank you for this recipe. It's a keeper.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

PattiVerde

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 18, 2002

This is excellent chile verde. I agree that you can probably cut down a bit on the chicken broth and add a bit more water. It's plenty salty. The addition of potatoes is a great idea. Grab some warm tortillas and it's a real winner!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

APGREEN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 20, 2002

Really different and delicious! My husband claimed he didn't like stewed pork, but he kept digging in...The broth makes it rich. I halved the recipe, pureed the peppers and extra garlic together with the tomatillos, and added cubes of raw potato to the last simmer period because I remember being served the dish that way. I also saved some chopped cilantro and green onions to sprinkle on raw as a garnish. Great with plain rice or pinto beans.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Poookie

Cooking Level: Expert

Home Town: Hollywood, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2002

Delicious recipe for Chile Verde. The tomatillos do a great job of thicking it up towards the end. I used 6 cups instead of 8 cups of chicken broth -- which was more than enough. I also added some cut-up potato pieces (cubes) towards the end to make the stew a bit more hearty.

Was this review helpful? [ YES ]
30 users found this review helpful

Reviewer:

Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2001

Very flavorful dish that needs less than two hours cooking time. As a novice cook, I made this for my anniversary and it really was a special meal, and different.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ADJAPPLETON

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2001

Very good. We enjoyed it for a couple of days. I did find that the pork took longer to cook than recipe stated. I also used a little leftover chicken. It is pretty thin too. I used the rice the next day in the soup instead of pouring over.

Was this review helpful? [ YES ]
0 users found this review helpful