The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
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Reviewed: Nov. 1, 2009
Very good. I added cumin and marjoram, teaspoon of each for an additional touch 10 oz of chirizo. Three white potatos were cooked earlier and added the last 5 minutes while simmering.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 24, 2009
My father makes a similar chili although we keep it green. We actually used to roast the chilies when we were kids over the stove on skewers while he prepared the other ingredients. For an added flavor try adding cilantro, lime and orange juice to the recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 8, 2009
My husband and I love this recipe! I added a little cumin to the mix at the end, and also added some leftover canned black beans that I had in the refridgerator. It made plenty of food for the two of us. We had it as a soup the first night, with tortilla chips and some sour cream on top. We had it as taco's in some flour tortillas a couple nights later. I only cooked the pork in the slow cooker for the 6 hours, but next time I will cook it for 8 hours since the pork was a little tough to shred. Truly delicious! I love Mexican food, and this recipe was the best I've made in a while!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 26, 2009
Awesome recipe and so easy. Great for freezing in small portions to serve with lightly cooked corn tortillas. My husband thought he was in El Paso again :) Will make over and over as is.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 9, 2009
This recipe was very tasty. I changed it up a bit so that it was more like carnitas. I only added 1 jar of green salsa & 1 can of Rotel tomatoes (hot). I served it with spanish rice the first night and made carnita burritos with it the second night. Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 7, 2009
This was a great recipe! Everyone loved it. I thought it was pretty good.
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Cooking Level: Intermediate

Home Town: Thompson, Manitoba, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 6, 2009
I used this as a basic recipe and improvised on it. I did not add any water to to mine and only used a half of one jar of salsa. I added one can of diced tomatoes in sauce,an extra small can of diced green chiles, a small can of tomato sauce, half a bottle of Chipotle sauce (by the Tabasco), the juice of one whole lime, lime zest from half a lime, 3 jalapeno peppers (but only one with the seeds and membranes)and a cup of chopped cilantro. I cooked it on low all day in my slow cooker and the pork shredded perfectly. I served this over rice and black beans and topped with shredded colby/jack cheese, sour cream and sliced avocados. It was fantastic!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 30, 2009
This is an excellent recipe and fun to cook!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 22, 2009
Yum. I added some mushrooms and baby bell peppers and used shallots instead of onions. I added some Tony Chachere's at the end for a little kick. Awesome recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 16, 2009
Excellent Recipe , everyone loves this one!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 10, 2009
Everyone I have made this for love it! It is so easy for company. a new staple for our family.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 2, 2009
Tried this recipe four days ago. My husband could NOT stop raving about it!!!! He said it was BY FAR the best thing I had made. The only change I made was I cooked the whole thing in a slowcooker and halved the water. A definate must have recipe!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 28, 2009
I had planned to rate this a 3, as it seemed a bit bland to me. But the reheated leftovers were so much better I had to give it another star. This was a solid meal. I'm going to experiment a bit with some more spices, but will definitely make again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 12, 2009
Geez, I hate to be the only one not giving this a stellar rating, but in my opinion this was totally mediocre. It was by no means bad, but was no different in taste that just putting warmed salsa over a decent boston butt. There was nothing complex about the flavors and the meat was no more tender nor delicious than an other cooking method I've tried. ...And with having several more steps before sitting down to eat(cockpot, shred meat, simmer in dutch oven, etc.), I just wasn't impressed. Sorry everyone, I just expected more.
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Photo by SQUASHBLOSSOMGIRL

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 11, 2009
I made a real classic bonehead move with this recipe but happy to now report that it's a recipe that is foolproof! I jumped the gun and put the pork, rotel, salsa, chili powder, onions and water into the crock pot and THEN read the directions a little closer and saw the whole bag set up. OOPS. Since it was too late to undo, I just hoped for the best. I cooked on low for six hours, shredded the pork and put back into the sauce for a little longer. It was dynamite in soft tacos and on nachos. Using all that water made it a little watery and we had to drain quite a bit. But it was delicious once we did that. So the next time I made this, I did the same thing (skipped the bag). It's simple this way and I used just 3/4 c water. After doing this, I think you could probably skip the water altogether and use only the salsa and rotel. Like I said: foolproof recipe and excellent taste! My 10 year old son and his friend called them "the best tacos they'd EVER eaten."
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Cooking Level: Expert

Home Town: Somerville, New Jersey, USA
Living In: Johns Creek, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 7, 2009
This recipe was great! I didn't use a bag because I didn't have one, I just put everything in a crockpot together and then followed the recipe later. I will cook this meal again! Great with refried beans.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 5, 2009
My family was throughly enjoyed this dish. I served with flour and corn tortillas. My fave was the corn, my husband preferred the flour. I also added a can of black olives to the rojo as it was simmering. Otherwise I followed this recipe to the letter Thank you so much for sharing!!
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Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 29, 2008
This was SO YUMMY and exactly what I was looking for. I just threw everything in the crockpot....much easier! Also, I used one jar of green salsa and one jar of red. It made a TON of extra sauce so I stuck it in the freezer for later :)
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Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA
Living In: Newhall, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 25, 2008
I listened to other reviews and used only one jar of salsa. Other than that, I followed the recipe and the result was delicious! We served this on tortillas like a burrito or taco: messy, but tasty!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 24, 2008
Made this today for a party and it was excellent. I made a few changes to it. First, I rubbed the pork with a combination of Ancho, and New Mexico chili powder. Second, instead of water in the slow cooker, I used beer. I used drained diced tomatoes and added hatch chilis seperatly. Finally during the final cooking, I added cumin and stuck a whole ancho dried chili in to add some more flavor. As someone else said, fresh lime squeezed over it when you serve it is a must.
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