This was so good. By far, better than any chili verde I've had in a Mexican restaurant, and I've been to Mexico a few times. This was so juicy and tender and full of flavor. I didn't have 8 hours to cook it so I browned both sides in a skillet then put it in the slow cooker on high for 4 hours, then turned it to low after I shreeded the beef (I used beef roast instead of prok) and added the verde and continued to cook it for another hour or so. I added 6 cloves of garlic instead of the garlic pepper and I used 16 oz. of medium salsa verde. My guest asked if they could take some of the leftovers home with them!! It was a little too spicy for my kids to eat but every single adult, even the most picky eaters, loved it. I will make this recipe again and again. Absolute perfection!!
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This was so good. By far, better than any chili verde I've had in a Mexican restaurant, and...