This looked like a cozy, warm dish for a winter afternoon, so I really wanted to make it. Problem was, I didn't have all of the ingredients. I compared what I had, versus what the recipe called for, and decided I had enough overlap to at least give it a shot. I used boneless country pork ribs. I didn't have green chiles, but I did have a can of salsa verde. To balance the tartness of the tomatillos I added parsnips and carrots. I used kidney beans instead of black beans and I added pepper flakes to give it a little heat, since I was missing the green chiles. I also had a chayote lying around, so I threw that in, too. It's different from the original, but very good. Definately a nice hearty one-pot dish perfect for a cold day. I'm giving it four stars, only because I didn't follow the recipe exactly. Next time I'm going to try to original version and maybe adapt it for the crock pot.
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