Reviewed: Apr. 8, 2012

I made this for Easter dinner for my aunt and uncle who are on low sodium diets and could not eat a traditional ham dinner. I did not have time to cook it for 8 hours in the crock pot, so I put it in a large pot and cooked it in my oven at 350 for 4 hours. I could not find canned green salsa at my local store, so I used 2 jars of salsa verde and a large can of green enchilada sauce (I left out the beans). My uncle loves green chili, so I was a bit nervous to have him try it. He really liked it! It was a hit with the whole family - plus it was really easy to make. I think this will become an Easter tradition with my family. My mom and uncle have already requested I make it again when my other uncle comes out later this month.

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Reviewer:

AZWILDCATFAN

Cooking Level: Intermediate

Home Town: Kingman, Arizona, USA

Living In: Chandler, Arizona, USA

Reviewed: Aug. 19, 2011

This is such a wonderful and easy recipe. I made a few minor changes, my children and husband raved about it. My 9 year old is begging me to make it again and again. The only changes I made were; I cut the pork roast into bite size cubes. I did not add the beans, but instead cut into bite size pieces 3 good size peeled potatoes. I put everything in the crock pot with the exception of the potatoes. I placed the potatoes in about 1.5 hours before we were ready to eat. So easy and so delicious. I highly recommend trying! We ate it as a soup/stew and dipped our tortilla's in it. Yum!

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Reviewer:

cesimpson

Reviewed: Jul. 24, 2011

This is delicious and easy! My favorite Mexican restaurant serves pork, potato, and cheese burritos. I've been looking for a way to make them at home. I followed this recipe, but added diced potatoes to the crock pot for the last few hours of cooking. I forgot to add the green salsa, but maybe it was a good thing. It would have made my burritos too soupy. I rolled the pork, potatoes, and sauce into a tortilla and added cheese. They were delicious and it was even better the next day for left overs.

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Reviewer:

jennifer

Reviewed: May 9, 2011

leftovers wonderful served over eggs with warm tortillas on the side

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Reviewer:

florence

Reviewed: May 3, 2011

This is excellent Chili Verde!! I put it in my crock pot the night before, then finished it in the morning, it was PERFECT for my OAMC (once a month freezer cooking) Day!! perfectly cooked. I used a 7lb bone in picnic roast and almost doubled the recipe, but I'm not a measurer, more a tinkerer....I did follow the recipe with the same ingredients, except for I omitted the garlic pepper and used fresh crushed garlic and pepper. Next time, I would use the green chili enchilada sauce as well as one jar of salsa. The flavor is a little bland, and I also added salt, which helped.

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Reviewer:

lisamarie78

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Tulare, California, USA

Reviewed: Mar. 4, 2011

Another good recipe to keep close at hand! Followed the recipe pretty close. Didn't have the small cans of green salsa so I used a large can of green enchilada sauce, little less pork (cubed), and added some fresh crushed garlic along with the garlic powder and pepper. I was using this a wet sauce for burritos and it was very runny so I thickened it up a bit with some cornstarch. Not as thick as a real sauce but thicker than the soup. Worked just fine on the burritos. This also went great with Linnie's Spanish Rice from AR. Hint don't make the rice with HOT salsa!!

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Reviewer:

Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

Reviewed: Dec. 11, 2010

I chopped the pork into cubes. I used a whole pound of great northern beans. I also used fresh garlic. This was easy enough to do but it was too bland for us. It came out much soupier than I thought it would even with all the extra beans. I would suggest not to use the chicken broth, but maybe a boullion cube. Then maybe the flavor will be more intense. Not sure why the description says it is a brown sauce.

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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: May 3, 2010

delicious. we ate it as soup over the weekend and I'm going to use it to top cheese enchiladas this week. I would definitely make this again, possibly on the stove next time as my crock pot was a bit too small to handle it all. thanks for sharing your recipe!

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Reviewer:

Mrs. P

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 7, 2010

Great recipe, everyone love it. I used a beef rump roast instead of pork, & added 1/4 t cumin

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Reviewer:

gailbaker

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Feb. 7, 2010

I wanted this to be a 5-star recipe, but for us it just wasn't. We did not care for the texture of the onions OR the pork roast. After 10 hours, the onions were still sort of crisp--bleh. I'd precook those if I had it to do over. And I'd also cube the pork roast, as someone else suggested, if I had it to do over. The long strings were unappetizing looking in the green sauce. The submitter describes this as a "brown sauce" but it isn't--I assure you it's green. Tastes ok, may even taste good with some hot sauce and tortilla chips, but "pretty" it ain't. Thanks for the recipe! EDIT: 4/30/10: In going back over this recipe to post the picture today I have deducted another star. We wound up throwing this out :( In addition to the problems I listed above, we also didn't care for the great Northern beans, and I'd suggest subbing a white bean you already know you love if you make this!

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