Pollo con Nopales (Chicken and Cactus) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 11, 2012
Not enough flavor for me. Definitely needed salt. I used fresh nopales (grown on our property) and they made the mixture pretty slimy. My Mexican husband told me when it was too late that I should have chopped them before boiling and the boiling would take the sliminess out. Maybe next time.
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Photo by jo-in-mexico

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

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Reviewed: May 7, 2012
Very good flavor! We used bell peppers instead of nopales and added one white onion and a bit of chicken broth, served over white rice and/or in corn tortillas. Everyone loved it! Definitely a keeper!!
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Reviewed: Apr. 20, 2011
Good & easy recipe. As So. California residents my mother grows cactus aka Nopales in her yard & she harvests this "green meat" throughout the year. As kids we grew up on it. Thanks for sharing with my additions it was a hearty meal that got rave reviews. I served it corn tortillas, a side of rice and limes. My edits: I added tablespoon of chicken bouillon, garlic and a big chunky onion.
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Photo by FLACASandra

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2011
I understand that this is "con Nopales" but after having it, I can't say that the cactus was really worth the mess and effort. I think a better substitute for the flavors in this would just be green peppers/pepper medley. Otherwise, a fantastic recipe. I added some garlic powder, a bunch of fresh cilantro, and a 1/4 onion to the green sauce and the flavor was phenomenal. Will definitely make it again with the above adjustments.
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Photo by MBKRH
Reviewed: Apr. 28, 2010
Not bad. I used pre-cooked, packaged chicken slices, and added a dash of garlic powder, 2 tbsp lime juice, and 2 tbsp of dried cilantro leaves. I didn't shred my chicken, just a personal preference. Thanks, Chef Kiki.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA
Living In: Naperville, Illinois, USA
Reviewed: Mar. 4, 2010
Very good! I also used additional tomatillos and only used 1 jalapeno since I have a tendency to make things too hot for most tastes. I added about 1/4 C chicken broth and 1/4 t ground cumin. Serverd on tortillas with mex blend cheese and something new, Rosa Rita green salsa verde, which had just the right kick. Will make this again!
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Reviewed: Sep. 13, 2009
This is really simple and tasty. I've made it twice now and the second time around I used 4 tomatillos and when I blended the tomatillos and jalapenos I added a little chicken broth.
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