Green Chili Roast Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 20, 2011
This was absolutely delicious on tortillas! Will make this often
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Cooking Level: Intermediate

Home Town: Angleton, Texas, USA

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Reviewed: Jun. 13, 2011
Good! I put a cup & a half of green chili salsa also. Made a lot of meals out of it.
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Photo by Renee Z

Cooking Level: Intermediate

Home Town: Norwalk, California, USA
Living In: Monrovia, California, USA

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Reviewed: Apr. 18, 2011
No need to add that much water in our experience. 1/4 C would be plenty in the crock pot. We ended up putting it through a strainer to get rid of the excess water. We did add about 1 t cumin as another recommended and it added the extra "something" that was needed. Otherwise, it was "Ok" but not super special.
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Cooking Level: Intermediate

Living In: Benton City, Washington, USA

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Reviewed: Apr. 16, 2011
I used a 2 pound roast, left it in the crockpot all day on low (about 10 hours). I substituted chicken broth that I had leftover from boiling some chicken breasts instead of the water. Anytime I have leftover homemade broth, I ALWAYS sub that for water or canned broth. Turned out great, and plenty of leftovers to use for BBQ beef sandwiches, or chimichangas, or whatever else!
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Reviewed: Apr. 15, 2011
Even on high it took more than 4 hours to become tender, so expect that possibility. As it had not been reviewed yet, I asked the family and pretty much everyone thought it was just Ok.
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Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Apr. 14, 2011
This recipe works well with sirloin tip and cross rib roasts as well. I added fresh poblano chili's and 1T. of cumin for added taste - delicious!
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