Reviewed: Mar. 14, 2012

I'm giving this five stars because it ROCKED. The recipe was REALLY flavorful and easy to put together. I had never had this dish before, but made it for friends that have and they raved about it. They had only had it with beef, but said they preferred it with the pork. I did not have vegetable broth, but substituted with vegetable bouillon and it worked perfectly.

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Reviewer:

Jaye

Reviewed: Feb. 27, 2012

I loved this although I didn't have all the ingredients so, it's not exactly the same. I used a slow cooker, 3lbs of pork and chicken stock. I didn't have or use the tomatoes, potatoes, or the serrano chiles. I also took a blender full of sauce out and pureed it and put it back into the pot. I also stirred in some cornstarch to thicken. I served this over cheese enchiladas. So, Yummy!

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Reviewer:

NANSEAB

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Anaheim, California, USA

Reviewed: Jan. 17, 2012

I think this recipe has potential but I used about half the chiles called for (I roasted fresh aneheims)and it was way too spicy. I tried adding more broth to dilute it but it just turned it into soup. The flavor however was really good. This recipe as is would make a good sauce for any mexican/southwestern meal but on it's own it's almost inedible.

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Reviewer:

missykitty

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Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Newark, California, USA

Reviewed: Dec. 13, 2011

I'm making this now for the 3rd time - it's just awesome. I bought roasted/peeled/chopped/frozen hot Hatch chili's at Sunflower Market - comes in a 2lb bag (about $6) so I'm hoping they work - I've used up all the fresh roasted ones I bought at a roadside stand here in Denver. Also bought for about $6, a 4lb tray of cubed pork from King Soopers (I freeze half for next time).--- Towards the end of cooking, I used a potato masher and mushed it just a little in the pot to make it a bit thicker - seems just the potatoes get smashed which is perfect. Serve with a splop of sour cream and it is just lovely - perfect for a winter night.

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Reviewer:

jessy435

Cooking Level: Expert

Home Town: Rockville, Maryland, USA

Living In: Boulder, Colorado, USA

Reviewed: Dec. 6, 2011

WOW! The best green chile stew ever! Thanks! I did substitute Hatch frozen Hot Green Chile, but all you really need is 1/2-3/4 cup of this Chile (note: taste as you add, there is a fine line between amazing and AGH!) I also added 3 TBS of cornstarch to an extra cup of cold chicken broth (instead of the veggie broth), then added it after I tossed in the tomatoes. The consistency was amazing!

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Reviewer:

sboles

Reviewed: Nov. 29, 2011

I have struggled for a long time to find a good, authentic New Mexico style green chile recipe so was excited about this! I actually made this in my crockpot and used about 2 pounds of boneless pork loin. However, be careful because this came out HOT. I love spicy things and can really stand the heat, but this was a struggle even for me to eat--had to load it with sour cream and tortillas to make it edible. If you're using canned green chiles (which, truly, would be a shame!) I think you can get away with putting more in, but if you're using 2 pounds of real roasted chiles, be careful. Perhaps the recipe means to be understood as 2 lbs. of chiles (weight before roasting?) Try to visualize this as what it would translate into for cups instead once roasted or you might be surprised by the heat!

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Reviewer:

puerca83

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: Costa Mesa, California, USA

Reviewed: Nov. 5, 2011

This recipe is awesome! I added Pablanos to add a little more flavor and now we cook this at least twice a month.

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Reviewer:

Pitgull

Reviewed: Oct. 30, 2011

deliciously delicious! tried it for the first time with clients, gutsy, I know... turned out perfect! did use chicken, only becase we were having pulled pork sliders on the appetizer buffet... will use pork next time.

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Reviewer:

brads-socks

Reviewed: Oct. 17, 2011

Really, really, really good! I just went with the anaheims (omitted the serranos), and it was perfectly spicy (just enough to make you sweat, but not be overbearing). Awesome. Need to double the recipe next time... I only wish we could get the hatch (NM) peppers in Michigan.

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