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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I have struggled for a long time to find a good, authentic New Mexico style green chile recipe...