Reviewed: Feb. 25, 2012

I'm a single guy with ADD (which means I dont ALWAYS get all the ingredients right...lol), but this was just excellent. It worked exactly as described. The only modification I made was that I used cilantro instread of parsley....which is sort of the same thing anyway.... well done Doris!

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Reviewer:

Profesrebel

Cooking Level: Beginning

Home Town: Fowler, California, USA

Reviewed: Oct. 5, 2011

I would agree that this is not a traditional chile verde by any means, but it was still delicious. I did change it up a bit because I didn't have diced tomatoes so I used a homemade hot sauce I had left over. It had a base of chicken broth, tomatoes, dried pasilla peppers, jalapenos, onion, garlic and anaheims. This added flavor and spice. I think what I really liked about this dish though, hence the five stars, was the addition of wine. It made it a more hearty meal and we couldn't get enough of it. I would definitely add the extra spice next time for a kicked up flavor. Also, I just added everything in at the beginning and simmered for an hour and a half as opposed to waiting 40 minutes to add the other tablespoon of green chiles and jalapenos, didn't see the point in that.

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Reviewer:

ELLENEJ22

Reviewed: Sep. 15, 2011

I used this recipe as a jumping off point to use up leftover pork loin.It was yummy, but not really what I thnk of as chili verde. I added black beans, roasted corn and added chili powder and oregano to the spices.

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Reviewer:

Lisa B

Cooking Level: Expert

Home Town: Mechanic Falls, Maine, USA

Living In: Quaker Hill, Connecticut, USA

Reviewed: Apr. 17, 2011

Very tasty; served with shredded pork roast, it works well in a tortilla.

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Reviewer:

bebertram

Reviewed: Feb. 10, 2011

very good- the way pork green chili should be! would make spicer next time, i love more kick. used corn starch to thicken up a bit.

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Reviewer:

sarahkhas

Home Town: Denver, Colorado, USA

Reviewed: Dec. 8, 2010

Yummy will make again

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Reviewer:

Amy P

Cooking Level: Intermediate

Home Town: New Braunfels, Texas, USA

Living In: San Marcos, Texas, USA

Reviewed: Jun. 25, 2010

Absolutely awesome. Not only is it fun to prepare, it's delicious! There is nothing I changed about the recipe. I increased the servings to 6 and made it for my entire family. Yummmmmm.

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Reviewer:

teeleyb

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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Reviewer:

YaYasMom

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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Reviewer:

TaraV1976

Cooking Level: Intermediate

Home Town: Greybull, Wyoming, USA

Living In: Casper, Wyoming, USA

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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