Reviewed: Jan. 10, 2012

Fabulous with about 4-5 cloves of chopped garlic, cumin and a cup of beef broth in place of one of the cups of water. Wonderful!

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Reviewer:

KARIEME

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Cooking Level: Intermediate

Home Town: Minster, Ohio, USA

Reviewed: Oct. 19, 2011

This was great. I cut up my pork into small pieces so it could be used for a dinner meal as well as breakfast -Huevos rancheros. I used pork shoulder that had been cut up into boneless ribs. Home roasted, extra hot, hatch chiles (about 1/2 lb) and reduced the water to two cups. It was super spicy, perfect for me but harmful for husband so I tamed the flame with the remainder of the tomato sauce and about 1 teaspoon of sugar. Yes, I said sugar. Served with scrambled eggs for the guys and my eggs over easy. Perfect and one of the best green chiles I've made. The restaurants could only wish theirs was this good. Thank you Deonne1!

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Reviewer:

DANEDREAMER

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Tempe, Arizona, USA

Reviewed: Jul. 18, 2011

AWESOME!! Spice, but VERY flavorful! I only put 2 cups of water and added a bit more flour. PERFECTION!

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Reviewer:

ashleyburse

Reviewed: Feb. 23, 2011

DELICIOUS! Hubby and I thought this recipe was amazing. I did reduce make a few minor edits: I reduced the liquid by using a cup of water and a cup of beef broth. Additionally, I added a red sweet pepper, green onions and fresh parsley with a pinch of cumin, paprika and chili powder. Rather than eating this dish as a soup or chili, we topped our cheese enchilada's with it...ummm ummm. Oh and being from the south, I made potato salad as a side dish which perfectly complimented the dish. 5 stars! Thanks DEONNE1 for sharing.

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Reviewer:

mshill

Reviewed: Dec. 1, 2010

Awesome! Whole family loved it! I read reviews and i agree you MUST reduce water...I only did 1 1/2 cups and it was of perfect consistency. I did not have an iron skillet, so anybody worried about that..don't.

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4 users found this review helpful

Reviewer:

Melanie

Reviewed: Nov. 7, 2010

My first time ever making green chili, and this was exactly what I was looking for. Absolutely wonderful flavor, and my boyfriend loved it!

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Reviewer:

jillannalisa

Reviewed: Oct. 21, 2010

wicked good! added fresh garlic and used adobo seasoning instead of the salts. reduced liquid to 2-1/2 cups (1 cup chicken broth and 1-1/2 cups water), the first bite was fiery but after that it was a spicy delight with an underllying depth of flavor. oh yes, i also used roasted jalapenos not canned so its probably why it was such a barn burner. will do again--although i will have to tone it down for mere mortals.

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Reviewer:

SHOES58

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Sep. 19, 2010

Very good. Will make again soon.

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Reviewer:

Bobbie

Living In: Phoenix, Arizona, USA

Reviewed: Sep. 5, 2010

Excellent...Only thing I did different was boil the pork. I did this so I could use the broth to make half of it into a soup and the other half for sauce. Both turned out very good.

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3 users found this review helpful