Reviewed: Apr. 30, 2012

I used beef which was good. I didn't care for the clove in the recipe, so will leave that out in the future. Used 3c chicken broth rather than 5 and that was perfect. Will make this again in the future.

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

Reviewer:

momofpickyboys

Cooking Level: Intermediate

Reviewed: Mar. 19, 2012

Made this recipe tonight and will serve it for dinner tomorrow night when my kids come over. It has a wonderful rich flavor. I'm guessing the roasted green chiles really make it - but the whole thing tastes extremely flavorful. I didn't have the diced tomatoes but used Mexican diced tomatoes. I also made a rue to thicken it at the end. Expecting it to taste even better tomorrow after it sits in the fridge. This recipe is definitely a keeper and worth all the steps it takes to make it. I will use it for green chile burritos for dinner. Yum Yum! And I am a fairly seasoned (no pun intended) cook regarding Mexican food.

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

Reviewer:

Mary Pease

Reviewed: Jan. 31, 2012

This is an amazing recipe. I don't eat pork, but I was able to substitute for chicken. I roasted my own pepers. Dumped it all in there together and used an immersion blender for a few seconds. Man. Best green chili ever!

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

Reviewer:

rachypie

Reviewed: Jan. 3, 2012

Just moved from CO and this is perfect. Alot of simmering and a little cornstarch was needed to achieve the proper thickness, but great recipe! I missed those green chile breakfast burritos I used to eat everyday....missing it no more. Thanx

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

Reviewer:

janasue1459

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Laguna Hills, California, USA

Reviewed: Nov. 2, 2011

so delicious. i have never had green chili before, but my husband had some (in okinawa of all places) and loved it, so i searched for recipes and made this having no idea what it would taste like. can i just say its super delicious? holy. cow. i used the canned green chills, the cheapest salsa verde walmart sold and a teeny little pork roast that i chopped up, and it was awesome. i can only imagine how much better it is completely from scratch... so awesome. thank you for sharing this recipe!!!!!!!

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

Reviewer:

GatorJess

Reviewed: Nov. 1, 2011

I love Chile Verde; but, despaired ever finding the perfect recipe. This is it and soooo easy to make! I didn't have any fresh roasted chilies, so I used canned-5 of the little cans to equal 2 cups or so. I increased the garlic to 6 cloves as suggested. I also used 1 can of diced tomatoes with added chilies. I chopped the onion, 2 of the cans of the chilies, the can of tomatoes with juice and the garlic together in my food processor. I browned the cubed pork in olive oil and seasoned it with salt and pepper. Then, all of it, including 4 cups of chicken broth went into my crock pot. Near the end of cooking, I added the dried oregano and the pinch of cloves. I never would have believed that the clove pinch would make such a difference, but it did. I don't usually add cloves to recipes because I don't care for it; however, in this recipe, it is a must! Just before serving, I made a roux of olive oil and flour to thicken the sauce. We made smothered Chile Verde burritos and it was delicious!

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

Reviewer:

Jody

Reviewed: Oct. 31, 2011

This is absolutely delicious. Can eat as soup with dinner or thicken slightly and have over rice. So good I increased the batch size to 25...will make and freeze for this winter.

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

Reviewer:

Cindy

Reviewed: Oct. 31, 2011

Just won first place in the company chili cook-off with this recipe! I doubled the recipe to yeild 12 servings, but reduced the liquids...only used 4 cups chicken broth and drained the tomatoes; this gave a perfect "chili-like" consistancy. Substituted pablano & anaheim for Big Jim chiles since I live in the mid-west and couldn't get any Big Jim. It was a sure hit!

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