Reviewed: Jul. 27, 2010

This was very good. Made it with homemade Green Salsa, another recipe on this site. The leftover freeze well and have been enjoying the leftovers as a quick dinner after work. Served on tortillas taco style.

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27 users found this review helpful

Reviewer:

Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

Reviewed: Aug. 9, 2010

Wow this recipe was fantastic!! My husband is hispanic and he said this was the best 'chile verde' he has tasted in years. I took some to work and my co-workers raved about it also. I tweaked it a little. I used pork loin instead of shoulder and I used two 24 oz. jars of La Victoria green chunky salsa (medium). Very delicious. Even better the next day.

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73 users found this review helpful

Reviewer:

KAT

Cooking Level: Intermediate

Living In: Costa Mesa, California, USA

Reviewed: Jul. 11, 2010

This is SO good. We ate it with tortillas, black beans, and fresh salsa. The only thing I changed was the peppers. I used a fresh jalapeno because it's what I had on hand. I cut it in half and seeded it. It gave it just enough kick but was not at all hot. Next time I might add a few more. Will make this again for sure. Thanks for sharing.

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61 users found this review helpful

Reviewer:

Londa

Reviewed: Sep. 3, 2010

This is exceptional! We use green enchilada sauce and leave out the cilantro because I do not care for the herb. We also serve it over mashed potatoes for a hearty meal in the winter.

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2 users found this review helpful

Reviewer:

Kellidd

Cooking Level: Intermediate

Home Town: Muskogee, Oklahoma, USA

Living In: Norman, Oklahoma, USA

Reviewed: Jul. 7, 2010

Sounds really good! Serve w/ tortillas, guacamole, pico de gallo, etc.

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9 users found this review helpful

Reviewer:

mishalee

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Eugene, Oregon, USA

Reviewed: Jul. 14, 2010

absolutely wonderful...we ate it up!!!!!

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2 users found this review helpful

Reviewer:

scopp9

Reviewed: Jul. 27, 2010

Exceptionally easy and super good. Made a peach salsa and guacamole, whose recipes were also found on this site, to go along with the pork. Served it with hot corn tortillas and it was just amazing. Roommates had no issues with cleaning up the leftovers over the next few days.

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3 users found this review helpful

Reviewer:

Reed Baize

Cooking Level: Expert

Home Town: Hamilton, Texas, USA

Living In: Kansas City, Missouri, USA

Reviewed: Aug. 1, 2010

Great recipe! We used a 5 lb pork shoulder instead and it came out fine!

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7 users found this review helpful

Reviewer:

pjspelce

Reviewed: Sep. 1, 2010

This was delicious! I didn't have cilantro so I didn't use it, but it was still great! I used pickled jalepenos instead of serano, and I just shredded the pork in the liquid mixture in the crockpot and just used a slotted spoon when serving. It was really moist and flavorful!

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1 user found this review helpful