Reviewed: Oct. 15, 2009

Yum! Mine turned out a little too spicy for my kiddos, I don't know if it's because I used fresh roasted chile peppers, or if it's because I subbed a can of Rotel diced tomatoes with chile peppers instead of the fresh tomatoes- I think it was probably the later. But my husband and I LOVED this! Make sure to watch the pot- all of the broth will evaporate and you'll end up with a smoky, burnt flavor if you're not careful. :) We served over rice then, or added more liquid and reheated as soup for several meals. Thanks!

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dabergmans

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Reviewed: Oct. 6, 2009

Okay, I tweaked this just a bit due to what I had on hand and my personal taste (more broth/soupy, onions, cilantro for topping etc.) but hands down this was a great recipe with good flavor, fast, and easy to make. I will be keeping this one for days when I don't have much extra time but crave a hot comforting soup. Thank you!

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Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

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Reviewed: Oct. 24, 2008

WOW!!! Ok, I will admit that each time I go out to a Mexican restaurant I usually will order the chile verde - and this reciep tastes just like it! Delicious! I added one yellow onion and three garlic cloves and sauteed them with the pork before adding the rest of the ingredients. I also used one can of tomatillo salsa because I did not have all the cans of chiles. I served it with sour cream and torillas...we definetely will be making this again!

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