Reviewed: Dec. 12, 2011

Like someone before me, I noticed this was lifted right from "The Frugal Gourmet", except this person didn't even mention to roast the chilis, which in my opinion helps to make the recipe! Very good, however (with the ROASTED chilis). I don't think there are any copyright laws on recipes, but the description could have at least been original!

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Reviewer:

BABYDANE

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Cooking Level: Intermediate

Home Town: Temecula, California, USA

Reviewed: Nov. 2, 2011

Amazing flavor. I ended up putting a whole jar of green salsa in it, rather than a little at the end. My son didn't like it, but he's 8 and picky, so no surprise there. I kept it low carb and didn't add any corn or hominy, but it would definitely be a tasty addition if you prefer it.

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Reviewer:

EnigMachineGun

Cooking Level: Expert

Reviewed: Aug. 30, 2011

Great recipe sooo easy and tastes great. Used a reviewers advice and put in cumin gives it a deeper flavor. Also I've played with the veggies and have used zucchini from the garden. Have now made three times and we love it.

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Reviewer:

liz

Reviewed: Jun. 13, 2011

i put all ingredients in my crock pot and let it cook for 4 hours on high. I was pleased with result. Flavors would be more enhanced by following directions exactly, but i'm a mom looking for short cuts in my kitchen. I did use tomatillos instead of the tomatoes and omitted the chilis so i could serve it to my 18 month old. Also, we served ours over a bed of rice which complimented nicely.

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Reviewer:

tpf2005

Cooking Level: Intermediate

Reviewed: Apr. 28, 2011

I have been looking for a good recipe for green chili stew for years... and this was it!!! So delicious! It rivals that made at a local restaraunt that my boys and I love! I have made it twice now, and the difference was the green chili salsa I chose. Both batches were very tasty one was more tart because of the amount of tomitillos in the salsa. Changes I made: - Dredged the pork in flour (2C) ,1T cumin, 2T cilantro, 2T cardimon, salt, and pepper to fry off. This requires more oil, but thickens the chili. I reserve the lefter dredging flour for a thickener if needed later. - Added 2T of smokey serrano chili sauce. - Add a can of rotel tomatoes with habanero for a little extra heat. - I used canned whole green fire roasted chiles diced up. - Added 1/2 a bunch of finely chopped cilantro

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Reviewer:

edesia

Cooking Level: Expert

Living In: Aurora, Colorado, USA

Reviewed: Mar. 24, 2011

Our family enjoyed this meal last night. The pork was so tender. My husband, the cook, made a few changes which included 5 green chiles instead of 7; 7oz of green chile salsa instead of 10oz; added corn, black beans, red bell pepper, and 1/2 onion chopped. We served this with a sprinkling of grated cheese and some sour cream. Can wait to try this as the stuffing of enchilades with chile verde sauce.

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Reviewer:

Marlene

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Lake Forest, California, USA

Reviewed: Aug. 6, 2010

I used poblano chiles. I added more garlic, some onions, bay leaves, and cumin. It was a little bland, but not bad. Probably won't make it again.

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Reviewer:

sailshonan

Cooking Level: Expert

Reviewed: Apr. 27, 2010

This was so delicious! Wasn't sure when to add the green chili salsa, so I dumped most of it in w/ the other vegetables. I cooked this in a dutch oven in the oven really low and it was wonderfully tender.

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Reviewer:

WAHNSDLR

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Versailles, Kentucky, USA

Reviewed: Jan. 14, 2010

TEX MEX. I was looking fer a recipe (non Tex-Mex) akin to the ones found in Mexican and Native American Indian restaurants/cafes (AZ, CO, CA, NM). So if that's the type you're looking fer...skip it, cause this ain't it...this recipe is pure Tex-Mex. The recipe is easy and delicious. The short time needed (for a stew) is a big plus. I actually kept it simmering almost two hours later and still delicious. This is the best Tex-Mex recipe I've found to date on this site. I can't wait to top off my Chilaquiles with it.

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Reviewer:

AZCHOCTAW

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

Living In: Tempe, Arizona, USA

Reviewed: Jan. 5, 2010

I would've rated higher, but this recipe has been copied, word for word, from Jeff Smith's "The Frugal Gourmet Cooks American" (pp 64-65). Plagiarism aside, it's a wonderful dish, and I agree that it benefits from a few tomatillos. (This is a durable little recipe, and it could handle the addition of just about anything you have a taste for.)

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