Reviewed: Nov. 17, 2009

This was too tomatoe-y to really be a chili verde. It also didn't have enough spice for my taste. If I make it again I'd decrease tomatoes and increase jalepenos.

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YaYasMom

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Reviewed: Oct. 26, 2009

Although, I didn't follow the recipe to a "t", I think that the results were great. I didn't want to have to go to the store, so I omitted the g.pepper and the wine. I didn't have any canned chilis, so I used a can of Rotel and because of this I also omitted the salsa. Put the pork shoulder in the crock pot with garlic and cumin, added the rest and had a great dinner last night. Thanks!

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TaraV1976

Cooking Level: Intermediate

Home Town: Greybull, Wyoming, USA

Living In: Casper, Wyoming, USA

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Reviewed: Oct. 21, 2009

after i browned the pork i put everything in my slow cooker and cooked it for 6hrs. i then took out the pork(falling apart!) and shredded it on a cookie sheet and put it in the oven to crisp up the meat. heated up corn tortillas on my gas burner then i assembled as following...tortilla put alittle white rice,some of the liquid that was in the slow cooker,add the veggies from the cooker,then pork,salsa,cheese and a dab of sour cream. my family couldn't get enough! it was very spicy but delish!! with the leftover rice,veggies and pork i'm making chile rellenos. will be making this alot!! i liked it better on the tortilla then as a stew. thanks for a great recipe!!

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julie rose

Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

Living In: Spokane, Washington, USA

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Reviewed: Oct. 16, 2009

A great overall recipe. I used a 2 pound beef pot roast instead of pork. Sauteed onion, garlic, bell pepper and jalapeno (2) and threw everything in the crockpot for 8 hours. I left out the cumin, cloves and sugar and added fresh rosemary instead. The flavor is wonderful. I think next time I will add more jalapenos, you couldn't even tell two were there....maybe some jalapeno juice from the can would kick it up a bit.

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AcaCandy

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Reviewed: Sep. 29, 2009

Now this was excellent! I made the cornbread and salad too. The only thing I did differently was I only had some boneless pork chops - cut them up and cooked it up the same way. the pork was tender. very very good! topped with some shredded cheese and sour cream. MMMM MMMM good.

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JILLTOONS

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Sep. 8, 2009

My husband LOVED this stew! I made it just like the recipe only using fresh tomatoes & herbs & the leftover fresh red salsa my husband had made the day before. It was incredible. Quite spicy, so i put sour cream in mine & ate alternating bites of cornbread. I also added 1/2 C elbow macaroni & let that cook the whole time with the rest of the stew. I doubled the recipe because i had extra meat. DELICIOUS! We'll be having this again!

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JenA

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Reviewed: Sep. 1, 2009

Weird mix of flavors. The tomatoes are overpowering. It needs way more roasted green chili.

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LAFEMME83

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Reviewed: Aug. 6, 2009

I made this recipe today it was excellent!! I used chicken broth instead and 1 can off pinto beans. My husband loved it. Served with warm tortillas & rice rolled up like a burrito. I definatley recommend this recipe!!

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Cami

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Reviewed: Jul. 30, 2009

My husband said this is the best chile verde he has ever had! We all loved it!

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Bimmers

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Reviewed: Jul. 6, 2009

This recipe is still simmering on the stove, but smells and tastes promising. I was afraid the 4 jalapenos would make it too hot, but taste tests have proved the stew to have a slight kick, but nothing your average person would consider too spicy to eat. Please note that I believe the submitter should have specified "GREEN salsa". I wasn't thinking when throwing this together; chile verde translates to "green stew"! After all, the word "verde" is Spanish for green. And since I used red salsa and red tomatoes, my stew / chile came out very red, not like a traditional chile verde at all. Although I will be sure to use green salsa in the future, it is still yummy with red, just not so authentic.

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SharmanB

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Reviewed: Apr. 13, 2009

This is a great basic chili verde that you can eat it as is or add to it. Because I was using it as a stew I added a can of corn and a can of pinto beans. I wasn't sure what salsa to use, so I used a green salsa. The second day I made burritos with the left overs. I put mixed shredded cheese on the bottom of the tortilla, then the stew mix, rolled the burrito up. I put a couple of tablespoons of the stew juice over the top and sprinkled more shredded cheese, and reheated it in the microwave. I served the finished product with sour cream. UMMMM good!

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marbursell

Home Town: Long Beach, California, USA

Living In: Port Orchard, Washington, USA

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Reviewed: Jan. 10, 2009

Wow! This was very good! Doubled the recipe and followed exactly using 1 1/2 lbs pork chop suey meat from the butcher and using a can of fire roasted tomatoes as another reviewer suggested. We served it with a dollop of sour cream and a dollp of Pub Cheese w/jalapenos from Trader Joe's.

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The Fragile Gourmet

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Dec. 22, 2008

This is so good! We've been looking for a good recipe for Chili Verde and finally found it. Thanks.

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Patty

Cooking Level: Expert

Home Town: Amarillo, Texas, USA

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Reviewed: Oct. 27, 2008

This recipe was really good, my husband really liked it. I didn't have bell pepper or cumin, but it still tasted great. Thanks for sharing!

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susan

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Reviewed: Jun. 20, 2008

This was Super Easy and Very Tasty. My husband loved it. I followed the directions exactly, except I used a 1.42 pound tenderloin cut up. I served with tortillas. I will be serving again, soon!

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Chelsea

Cooking Level: Beginning

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Reviewed: May 8, 2008

This recipe was as simple and delicious as described. It's absolutely a keeper. My husband suggested preparing it for a tailgate party during football season. Great idea!

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Mary P.

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Reviewed: Feb. 11, 2008

This was SO good! I used a can of fire roasted diced tomatoes, to give the stew one more kick. I could really taste the fire roasted taste, and I think it complimented the other flavors well. Great recipe and easy, too!

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