This was very good. Definitely needed more spice. Good all round recipe though. Thanks for posting

This dish is AMAZING!!! I subbed the pork for chicken, used fresh tomatillos and omitted the sour cream and grated cheese. Fantastic! This recipe is a keeper!

Used martha's tomatillo blend, Still added cilatro and garlic

I've been searching for a chili verde recipe that would be similar to that at one of our favorite restaurants. This is closer than I have gotten before, but it had too much liquid and not enough heat. I followed the recipe pretty closely but it had a kind of vinegar-y taste. Next time I will put less tomatillos and use a pepper that has more heat than a jalapeno.

We really enjoyed this over rice. I used the ingredients as written, but cooked it on the stovetop as more of a stew, leaving the pork in tender chunks. I also used chicken broth, though less than called for so the consistency would be thicker. It was very flavorful, somewhat tart without being overly so. I can imagine several ways to use this as a filling or topping and look forward to making it again. Thank you!

Not sure why this recieved such high reviews. This was edible at best. The meat was very greasy and the flavor was weak. And that was even with using chicken broth instead of water. I wont bother making this again.

Delicious!

I made this recipe exactly as written, but since I could not find canned tomatillos, I used 1.5 pounds of chopped, fresh tomatillos. I found the finished product to be bland, and much too "sharp" (practically lemony) from the fresh tomatillos. I added: 2T cumin, 1/2t cinnamon, extra salt, and a sprinkling each of tapioca and corn meal to thicken it (I got this idea from another Guisado Verde recipe). It was better after those additions, but still not great. The acidity from the tomatillos overpowers everything. Then I added some white cannellini beans to see if that helped. Not really. I am a huge chili fan, and make it at least twice a month (including many green chili varieties). I can't believe I'm saying this, but I wouldn't recommend making this with fresh tomatillos. It's just too acidic and nothing I add to it helps. I won't be making this again.

Not what I call a real mexican recipe as my wife is Mexican and we call this dich chili verde(green chili sauce) but we only use fresh tomotillos,Anihym chilis and jalapenos or serrano chilli's which are simmered in chicken stock for about 1 hour only the stems are removed from the chili's then they are run through the blender using some of the stock poured over the browned meat (cubed)and allowed to simmer we make large batches so you need about 4 lbs of tomotillos,8 to 10 of each type chili (we like it spicy)simmer for a couple hours serve with Mexican rice and flour or corn tortillas enjoy!

Meh. So-so. My hubs was by far a bigger fan than I was. Don't get me wrong.... This wasn't terrible (I had two servings), it was just really boring. To be fair, I did make several changes, hence my 4 star rating. I can't justify a lesser rating because I feel what I did significantly impacted the outcome (and to my surprise, not in a good way). Instead of using canned tomatillos, I subbed (2) 32 oz. jars of Herdez salsa verde (I already had one barely used jar in the fridge that I wanted to use up anyways). I omitted the jalapenos and diced green chilies, but still added the onion and garlic. I subbed chicken broth for water (to add flavor), added a 29 oz. can of (drained) hominy and ended up using a pork loin filet because my grocer didn't have any 2 lb. shoulder roasts available. In retrospect, I think whole tomatillos would have been perfect. They would have added some texture (as is, my stew was very soupy). I won't pass over making this again, but when I do, I'll be sure to NOT make any major alterations. I do however, feel that subbing chicken broth or beer for water and adding hominy or cannellini beans are a good idea and would make those adjustments again. Shredded Monterey-jack cheese, cilantro and a dollop of sour cream were nice garnishes. Thanks for sharing, Fastcooker! :-)