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Reviewed: Mar. 18, 2008

I took the original posters lead and actually made this using verde salsa - one medium and one hot. I also reduced the cans of tomatoes and chili to one but kept the juice. A bit of cumino as it all came to a boil in the final phase. All I can say is, "Wow!!" Even better than what I've had in a local restaurant. Easy cleanup too. Thanks for the hints and the recipe.

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Reviewer:

DRAGONHEART


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Reviewed: Mar. 2, 2008

This recipe is incredible. I love using the slow cooker, because it is so easy and this recipe is no different. I have used this multiple times and it will be a staple in my menu. It is the best for using a shoulder roast. Since there are just two of us, I freeze some of the pork for easy future meals. Thanks for this awesome recipe. I have given it to many family and friends. I highly recommend it!! Thanks.

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Reviewer:

Wendy G


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Reviewed: Jan. 18, 2008

This recipe is now in my keeper file. We added a very small pinch of Cumino at the point of boiling. It adds a definite zip to the recipe. Since we prefer eat this type of meal in soft tortillas we reduced the diced tomatoes by half and drained the juice. If saturated fat is a concern I recommend refrigerating for one night and skimming off the fat....

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Reviewer:

Rex


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Reviewed: Dec. 12, 2007

Perfect!! This is way to easy. Everybody loved it! Thank you.

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Reviewer:

Fuller


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Reviewed: Dec. 11, 2007

This is a keeper recipe. It's so good all 4 of my kids loved it as well and my husband and myself. Yummy!

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Reviewer:

Shelly

	Cooking Level: Expert
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Reviewed: Dec. 2, 2007

So simple and very good. Unlike some Mexican dishes I've made in the slow cooker, the flavor of this one lived up to the smell.

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Reviewer:

Frugalux

	Cooking Level: Intermediate Living In: Royal Oak, Michigan, USA
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Reviewed: Aug. 30, 2007

We made this and it was spicy and delicous...there are only 2 of us and it tasted just as good the last day as the first, if not better!

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Reviewer:

rayandshy

	Cooking Level: Intermediate Living In: Green Bay, Wisconsin, USA
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Reviewed: Jul. 22, 2007

Very good! We had it one night with tortillas, eaten like a soup, and the next night served over rice, eaten with tortilla chips and sour cream. Both ways were delicious.

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3 users found this review helpful

Reviewer:

LUNA47


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Reviewed: Jul. 11, 2007

My guests said this dish was delicious. I had eight people for dinner, so made the recipe to serve 8. It would have served 12-16 depending on appetites. I don't have a crock pot, so I used my electric roaster...I put everything in the cooking bag, sat the whole thing into the roaster and surrounded it with water. Cooked at between 225 and 250 degrees. It came out moist, fork tender and delicious. I let guests spoon it up into whole wheat tortillas, and served with a salad. Quick, easy, delicious. Just what we needed on a very busy day of taking guests sightseeing. When we returned home all I needed to do was make the salad.

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Reviewer:

mermaid

	Cooking Level: Professional Home Town: Coupeville, Washington, USA
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Reviewed: Jul. 8, 2007

This was really good, my hungry firefighter husband just gobbled it up! I also cut back on the salsa, and I cooked it longer than an hour on the stove to get more liquid cooked out, but it was delicious!

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Reviewer:

Sara


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Reviewed: Jul. 6, 2007

This was great, loved cooking in the bag. I cut back on the salsa and only used 1/2 can of tomatoes, kept it meaty... great flavor

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Reviewer:

littlered


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