Reviewed: May 19, 2012

This so very very good! Highly recommend! One day, I had used chicken broth in place of water, and put some habanero peppers in there for a little while and took them out after about 5 min. It was sooooo good and had a little bit of kick in the end taste. Thanks for sharing this recipe!

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Reviewer:

KATRINAJEAN

Cooking Level: Intermediate

Living In: Barrow, Alaska, USA

Reviewed: May 16, 2012

I have been making this dish for years and thought I had the best recipe out there. I made this recipe tonight to see what it was about. I have to say it beats mine hands down and is pretty well spot on to the recipe my favorite local Hispanic joint makes. I didn't change a thing and it turned out superb! It was fantastic as a taco as well!

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5 users found this review helpful

Reviewer:

Smurfe

Cooking Level: Expert

Home Town: Shelbyville, Illinois, USA

Living In: Prairieville, Louisiana, USA

Reviewed: May 1, 2012

Yum! Huge hit with everyone even my 4 year old. I did use chicken stock instead of water. And I cut the tomatillos in half and put them in the food processor along with half of the cooked onion. So good.

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2 users found this review helpful

Reviewer:

Kay B

Living In: Alliance, Nebraska, USA

Reviewed: Mar. 25, 2012

very good

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Reviewer:

laura

Reviewed: Feb. 25, 2012

My husband loved this! He said that it could easily pass for a dish at our favorite Mexican restaurant. I followed the recipe exactly, except I let the whole dish simmer in the crock pot on low for about 5 hours. The flavors combined perfectly and the meat was so tender it just melted! I served with mexican rice and warm tortillas for a great meal!

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Reviewer:

Beth

Reviewed: Feb. 18, 2012

I needed a Mexican recipe I'd never made before for my weekend challenge, and this one caught my eye. I had almost everything on hand, but tomatillos aren't available here at the best of times, definitely not winter. I substituted a jar of tomatillo salsa, a small can of diced tomatoes, and reduced the water to half a cup to replace the fresh tomatillos. I served it on a bed of rice. It both smelled and tasted great. It might have been my weekend challenge, but this is one we'll be doing again!

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Reviewer:

Shailaigh

Reviewed: Feb. 17, 2012

Wow...I have never written a review for a recipe but I have to with this one. The flavors were wonderful so was the aroma. I can't wait to have the leftovers. Even my picky eaters gobbled it up. My husband has requested to add this to our monthly menu. Thank you for sharing.

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3 users found this review helpful

Reviewer:

kania13

Reviewed: Feb. 10, 2012

The flavor was pretty good but the texture was unappealing! the breading feel off of the pork and left the soup looking like oatmeal. It looked so bad that we could barley eat it. We think it would be ok without the breading tho.

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Reviewer:

Samantha

Cooking Level: Expert

Home Town: Seymour, Indiana, USA

Living In: Louisville, Kentucky, USA

Reviewed: Feb. 6, 2012

My husband is Mexican as well and he loved this! I made this much more soupy by adding equal portions of water and chicken broth, I also added hominy and served with tostadas. So good, thank you so much for this wonderful recipe!

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Reviewer:

sarah.hernandez86

Reviewed: Jan. 7, 2012

Great recipe! Wanted to use for burrito filling so did not add water but did add chopped fresh pablanos and anahiems. Placed all in crock pot after browning pork and let cook for a couple of hours. My family loved it.

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5 users found this review helpful