Reviewed: Feb. 16, 2009

So good!

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Amanda Baxa

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Reviewed: Feb. 9, 2009

Probably the best recipe on this site. Follow recipe to the letter and you won't be disappointed.

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amylovestoeat

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Reviewed: Feb. 5, 2009

great recipe. we will make again!

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Hillarie R

Cooking Level: Beginning

Living In: Bakersfield, California, USA

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Reviewed: Jan. 24, 2009

I used mild green salsa (from trader joes)the second time I cooked this and took the lid off the slow cooker after 4 hours and allowed it to cook another couple hours which made it a bit thicker consistency. Wrapped it in tortillas with a little mexican cheese and my husband LOVED it!

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uc20lbs

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

We love this recipe served over rice, with warm flour tortillas on the side to use as "bread." We add sour cream to cut the spiciness a little.

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Barbara G.

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Reviewed: Jan. 4, 2009

Great recipe! To thicken it, crush up some tortilla chips and add to finished stew. It will not change the flavor. Instead of canned peppers, I sauted super cayanne peppers with the onion and garlic. Wonderful spice and flavor!

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Marie K

Cooking Level: Intermediate

Home Town: Mounds View, Minnesota, USA

Living In: Blaine, Minnesota, USA

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Reviewed: Dec. 16, 2008

Great flavor. This was so easy and good. The only changes made were I used 1 1/2 cup Herdez green salsa and I used the Rotel tomoates with jalenpeno instead of adding jalepeno to the can of diced tomatoes. I left it in the slow cooker on low for about 10 hours. Will make again.

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Vicky

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: San Jose, California, USA

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Reviewed: Oct. 25, 2008

My family loved this! I used La Victoria salsa verde, medium hot, RoTel mexican diced tomatoes with lime juice & cilantro, and skipped the jalapenos. I also sprinkled about 2 Tbsp of flour on the pork after browning. My husband says this is a definite keeper!

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mommydawg

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Reviewed: Oct. 9, 2008

If you want this to tase like real chile verde, then follow my additions. Be sure to remove the jalapeno addition if you have kids to feed as it will make it to spicy for them. I did not use green salsa, I used green enchilada sauce (La palma), added two shredded, dried New Mexico chiles, 3 cloves of garlic, a can of roasted green chiles, 1/2 TB salt, 1/2 TB cumin, then I added 2 TB cornstarch during the last 30 minutes to thicken the sauce. Be sure to dissolve the cornstarch in cold water, then add to the hot chile verde. If you follow these additions, you'll have authentic chile verde from a slow cooker!

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Donna

Cooking Level: Expert

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Reviewed: Oct. 7, 2008

Nuts to my family... This was right up my alley. First off, I skipped the whole "browning" process. Simply chopped up the meat, and threw it in the crock pot. Then, I dumped in 2 - 16 oz LA PREFERIDA Salsa Verde (Medium), Penzey's Chicken Taco Seasoning, Garlic powder, chopped onion, lime juice, 1/4 can of black beans, diced tomatoes with chiles, corn and cilantro. I did, however, skip the jalapenos because I thought my kids were gonna eat this... They didn't. Nice heat regardless. I didn't make anything to go along with it - just ate it plain, lapping up every last drop of the delicious broth it left behind.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 13, 2008

Wow, this was fabulous! I used two 16 oz. jars of La Victoria Thick 'n Chunky Salsa Verde and a can of Rotel. I saved a step and did not brown the meat. Served over rice with sour cream and cilantro. Really good! Will wrap some of the leftovers in tortillas for lunch. Can't wait!

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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Jul. 6, 2008

I used herdez green salsa and diced jalapenos. It was very tart and very very spicy. I loved how spicy it was but can't imagine anyone else being able to eat it. Very tart..almost needed sugar or something. will try again with different salsa

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KarenBug

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Reviewed: May 21, 2008

My husband and I loved this. The green salsa I bought had a heat rating of hot, so I did not add the Jalepano peppers. I also added 1 teaspoon of cumin and 1/2 teaspoon of chili powder, which I will increase the next time. There was so much gravy that instead of making Spanish or Mexican rice I used some of the gravy to cook my rice in. We ate the pork and rice with sour cream and Mexican cheese wrapped in a tortilla. I will definitely make this again.

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KOCHENSK

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Reviewed: Apr. 9, 2008

Great concept. I couldnt find salsa in cans, tho. The first time I made this I used 3 jars of Herdez green Salsa. We found it a bit bland that way. The second time I monkeyed with the R & D version. I used a large jar of La Victoria green, half a jar of the Herdez--it was leftover in the fridge--a huge sweet onion, lots of chopped garlic and a couple teaspoons of cumin. I omited the tomatoes completely and squeezed the juice of two limes in on top. I let it all cook, covered for 8 hours. Then I broke the meat apart in the sauce and let it simmer another hour uncovered to thicken up the sauce. This one was delicious and everyone at my house deemed it a keeper. We had it the first night served over basmatti rice cooked in chicken stock and lime juice. A dollop of sour cream was the only finish. For leftovers, the kids rolled the rice and beef in burritos with cheese. A super multi-tasking meal that works for my whole family.

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shelteredrose

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

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Reviewed: Mar. 29, 2008

This taste awesome and has a good amount of heat. Great over rice, our on it's own.

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BRIEAHN

Cooking Level: Expert

Home Town: Lawrence, Kansas, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Feb. 8, 2008

I'm rating this based on the modifacations I made. I couldn't find fresh jalapenos or fresh tomatillos so I used the canned version of both which, I realised, made the whole thing turn vinegary and weird. Also, I cooked the recipe on high for 4 hours instead of low for 6-7 hours and it after those 4 hours the meat was hard as a rock. Hoping to get the vinegar to evaporate a little and to get the meat to tenderize, I let it simmer on low overnight (7 hours) and it looked and smelled ok this morning and meat is like butter. So after 11 hours of cooking, I'm still a bit skeptical about the finished product, but I must admit, I really messed it up!

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Fleur de lys

Cooking Level: Beginning

Living In: Quebec, Quebec, Canada

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Reviewed: Feb. 6, 2008

This was a great recipe for a hearty, family meal. Ours came out a little on the spicey side but was still super yummy and the pork was very tender. Next time I'll make sure to use mild salsa and just a regular can of tomatoes and probably leave out the jalapeno entirely. The following are the changes I made: -used two jars of verde salsa (16 oz each) rather than canned salsa -added one can of drained black beans -added one can of drained mexicorn -used one can of diced tomatoes with jalapenos in place of the canned jalapeno and can of tomatoes -cooked the mixture on high for an hour, then on low for 8 hours (while at work) then put it back on high for another hour while I made corn bread added about 3 Tbsp of chopped cilantro added about 2 tsp of cumin I could never have imagined that pork in chili could be so good or that green salsa could make such an excellent base for chili.

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Jenelle D

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Clarkston, Michigan, USA

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Reviewed: Feb. 3, 2008

This was pretty good. The meat was pretty fatty so I might get a better cut next time. Really good served with warm tortillas. I also added black beans, corn, cumin, and coriander as recommended by some previous reviews. I also used much less jalapenos.

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