Reviewed: Oct. 12, 2009

This is a tasty basic recipe, but I think it needs more to be an actual stew. I made it as directed, but afterwards wished I had thrown in some veggies or beans. We ate it as tacos with frijoles and cheese. I'll make it again, but will add more to serve as a stew.

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SIOBANM

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2009

I doubled the meat by mistake with a pork shoulder blade roast, it was fine, but probably more tomatoes (I used tomatoes, couldn't find tomatillos, should have added lime juice to add tartness) would have been better to balance the additional meat. One jalapeno is plenty for medium heat even when I doubled the meat-to-pepper ratio (you can taste it, but it isn't persistent in your mouth). If you get a jalapeno burn when chopping up the pepper, by the way, the sour cream you need for this recipe does the trick. I tripled the garlic, but I like a lot of garlic. Recommend serving over brown rice, or with a big hunk of fresh bread. Of course, I made several significant departures from this recipe, so who knows.

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fenton2001

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Reviewed: Aug. 16, 2009

I loved this, my husband thought it was okay. I used chicken broth instead of water and a couple extra cloves of garlic. I will make it again for sure, next time around I will add an extra jalapeno. Thanks for the recipe.

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jcstrong

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2009

I was also disappointed with this recipe. Maybe it would have been more exciting if I had also used salsa verde instead of the tomatillos called for in the recipe. As it was, after hours of anticipation, there was just nothing to get excited about. It went in the fridge to hide, knowing that it wasn't going to be touched again. I let it hide for two days, then resurrected it by adding a fresh can of chicken broth, 1/4 cup quinoa, a couple of diced potatoes, a few sliced carrots and for seasoning I added cumin and a ittle chipotle chili powder to give a nice smoky flavor. After a 30 minute simmer on the stove my crew ate this up!

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sharoian

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Reviewed: Jun. 11, 2009

Suprisingly enjoyed, used it as filling for burritos, even my 2 year old loved it, and my foodie sister raved. The only thing I altered was to decrease the jalapeno to 1, and made sure to season well with salt and pepper. Will definitely make again.

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MAXINEHARRIS

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Reviewed: Dec. 9, 2008

Somehow after all that cooking the tomatillos didn't shine through as much as I had hoped. It was a little bland.

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Laura D.

Cooking Level: Beginning

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Reviewed: Oct. 25, 2008

Very good and very easy to prepare. I omitted the water entirely and reduced the amount of salsa to one can. This makes a fabulous filling for fresh bakery roll, burrito, enchilada, taco, etc. Or, fry the leftovers in a skillet w/hot oil and serve with eggs for breakfast. Speaking of leftovers, this recipe freezes well for up to a month.

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GINGER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Irvine, California, USA

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Reviewed: Sep. 13, 2008

Top notch! What a treat! My husband brought home a cheap, fatty pork shoulder roast instead the pork tenderloin I had requested for a stir-fry I had planned to make. I smiled, and said "Thanks Sweetie", while I wondered what to do with such an awful-looking cut of meat. Not only was this recipe perfect for the fatty pork shoulder I had, it was so delicious and tender! The fat seemed to have melted into the dish as there was nothing to cut away. Mine was cooked in three hours (not six to seven as stated in the recipe). This may be because I halved the recipe and cut the roast in half to reduce the height of the roast so that it would be covered with half the amount of water. By chance, more of the surface area of the roast was browned this way as well. I used fresh tomatillos (not canned), and fresh chilies (not canned) and added the fresh cilantro half an hour before serving (not during the cooking time) to keep it fresh. I will definitely make this recipe again.

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Grace "Angela" Burgomaster

Cooking Level: Intermediate

Home Town: Omemee, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 22, 2008

I didn’t know what to expect of this dish, but I love tomatillos, so I had to try it! First, I used 2 lbs of pork roast, what I had on hand. Store didn’t have canned tomatillos, so I used the Salsa Verde. Based on other reviews I used a 12oz bottle of beer in place of the water and also added two cans of white beans so I could eat it as a stew/soup. I let it cook on low for 8 hours, then shredded the pork and put back in the crockpot for about an hour. Turned out fantastic! I like my dishes spicy, so next time I’ll add some hot sauce or crushed red pepper, the japalenos didn’t make it spicy enough for my taste. Turned out great, can't wait to eat the leftovers tonight!

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maria

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Reston, Virginia, USA

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Reviewed: Jun. 16, 2008

Delicious. My only change was to use 1 one pound pork tenderloins. This reduced the cooking time to 4 hours.

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Missuzj

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Reviewed: Jun. 3, 2008

Do not add any additional salt. I added salt and I feel that it made mine too salty. I took this to a Cinco de Mayo party and people loved it. I did what others said and used 2 jars of Pace Salsa Verde- tomotillo salsa in place of the tomotillas. It was so simple and easy. I recieved so many compliments all night long. Mine was the first dish to be completely finished out of 30.

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SARAH_ANNEJ

Cooking Level: Intermediate

Home Town: Fort Madison, Iowa, USA

Living In: Burlington, Iowa, USA

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Reviewed: Feb. 8, 2008

I also used the tomatillo salsa verde with 2 cans of chicken broth. Then, I made a gravy base to add it to. It came out much thicker more like guisado. We were all surprised at how tasty the pork was! Great recipe!

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popeyes_belle

Cooking Level: Expert

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Reviewed: Feb. 2, 2008

I substituted a jar of salsa verde and some chopped fresh tomatillos for the canned ones, because I could not get the cans. We liked this very much, though it was a bit watery when it was fresh; however, it thickened up quite a bit in the fridge.

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Avrienne

Cooking Level: Expert

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Reviewed: Jan. 19, 2008

Soooo good...followed advice of others and just got the verde sauce as it had the tomatillos in there with the garlic etc...I did add minced garlic on top of that also and maybe not as much liquid as mentioned. Did add more chicken broth than water. But it was sooo good. Next time, I will add some carrots, radishes and some other veggies to make it more of a soup. We had it rolled in tortillas, like an enchilada and it was excellent. This dish gets even better over the following days. Thanks for sharing.

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Holli

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Reviewed: Dec. 29, 2007

I love Guisado and have been looking for a good / great recipe for some time. I'M STILL LOOKING FOR A GOOD RECIPE!!! This was a real disappointment - especially after the great reviews. I followed several suggestions: salsa verde, reduced water / beer, added jalapenos .... The consistency was good, color was good, but lifeless and bland. Still looking for a good recipe for guisado.

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kaz

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Hot Springs Village, Arkansas, USA

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Reviewed: Dec. 4, 2007

I'm going to give this 4 stars, since it was good, but I changed it around a little. I couldn't find canned tomatillos, so I used salsa verde and only one jalapeno (it was pretty fiery). With that, it tasted great! However, when I went to put the recipe in my "permanent collection", I turned to my fiance and said, ". I was suppposed to put a quart of water in this thing!" So...with the other reviews saying to use chicken broth instead of water, I say use salsa verde and no water (or broth). It was still stew-like and not bland at all.

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Sara

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Reviewed: Oct. 14, 2007

I substituted the tomatillos for a jar of salsa verde and a bit extra normal salsa, I wasn't sure what this was going to taste like but I was really surprised by how delicious this was... i cooked on the stove for two hours, rather than in the slow cooker.

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English Mum

Home Town: Maidstone, Kent, England, U.K.

Living In: Burlington, Ontario, Canada

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Reviewed: Sep. 30, 2007

This is really good! I took the advice from other reviewers and I replaced the tomatillos w/ salsa Verde and I used 1/2 can of broth instead of water. I also replaced the seasonings with Adobo Seasoning from penzeys. This is a keeper in my house!

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yanni

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Reviewed: Sep. 9, 2007

Loved this! Next time I'll kick up the spice a little bit more, but this was very tasty. Used a 3lb pork loin- cooked whole. Couldn't find tomatillo's (in AZ- I know it's weird right?) so I used a 16 oz jar of Salsa Verde as suggested by others. Also used 12oz beer instead of water (also another helpful suggestion :-) My fiance liked this so much he requested I make it on a regular basis.

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Andie

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Tempe, Arizona, USA

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Reviewed: Sep. 8, 2007

Excellent flavor! I made it with a whole pork tenderloin cubed and browned because that's what I had on hand. Next time I would double the amount of meat I use because it is turning out quite brothy. I did adjust the spices to my prefered level of heat and did throw in a packet of Goya Sazon con culantrro y achiote. Instead of water as the recipe calls for, or the chicken broth others suggest, I used a can of vegetable broth... lots of flavor, but I prefer it with pork because the taste is more "neutral". I'll be serving over a nice garlicky white rice pilaf dish and refritos on the side.... Thanks for the recipe!

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