Reviewed: Nov. 22, 2008

I used a pork butt roast that I slow cooked the day before. Retain the drippings and separate the fat. (about 2 cups of broth, may need to add a little water) Instead of green enchilada sauce I used red (I've tried both but red is better) I added a can of rotell tomatoes and a chopped up green pepper. This is the closest thing I have ever found to Bennie's green chili in Denver CO. (I omit the cilantro and lime, but I'm sure it would be good)

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Reviewer:

DAWNSNYDER1

Cooking Level: Expert

Home Town: Gainesville, Florida, USA

Living In: Mooresville, North Carolina, USA

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Reviewed: Apr. 22, 2008

I used left over pork roast. I think that 2 peppers are overkill. The salsa verde was extra hot and contain heat enough. It was the best green chili we have ever had.

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hammontre1931

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Reviewed: Dec. 3, 2007

This had a good flavor but was not chili-ish at all. It was like enchilada sauce with a bit of meat in it. We enjoyed it with chips but it needed something else. Too saucy not enough substance.

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Reviewer:

Lynn

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Reviewed: Nov. 5, 2007

I made this on Halloween and it was amazing. I am going to make it again this week.

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Reviewer:

BAILEIGHX2

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Reviewed: Oct. 26, 2007

We used this recipe to enter a chili cook off, and won people's choice! Defiantly a different type of chili, try it if you are bored with the traditional chili recipe.

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