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.

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1 user found this review helpful

Reviewer:

ChristyK

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.

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3 users found this review helpful

Reviewer:

ADJAPPLETON

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.

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37 users found this review helpful

Reviewer:

Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

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.

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9 users found this review helpful

Reviewer:

Cyndi

Cooking Level: Expert

Home Town: Hollywood, California, USA

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!

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7 users found this review helpful

Reviewer:

APGREEN

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.

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5 users found this review helpful

Reviewer:

PattiVerde

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...

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3 users found this review helpful

Reviewer:

SWGIACOMO

Reviewed: Feb. 20, 2003

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

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2 users found this review helpful

Reviewer:

KEVIN1

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.

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18 users found this review helpful