Excellent. A little on the hot side for us, but still excellent. I used boneless country style ribs and cut them into chunks before I browned them. I used less jalapeno than called for (last year’s harvest, which I froze, were HOT), and rounded everything out with some salsa verde in addition to the tomatillos and green chilies. I found it unnecessary to add any water. I served this over Mamacita’s Mexican Rice along with some sour cream and guacamole, and Skillet Summer Squash, both recipes also from this site.
Was this review helpful?
17 users found this review helpful
Excellent. A little on the hot side for us, but still excellent. I used boneless country...