Chili Verde Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Sep. 8, 2007
I really liked this sauce. We served it with warm flour tortillas and actually, my husband has scooped it over most everything since. It's spicy but not to the point of breathing fire or sweating! I used pork picnic roasts and while it needed help "falling apart" it was sooo good. I removed the roast before adding the verde salsa and pulled it apart with two forks then added it back in and let it swim in the sauce like that for another hour. I'll need to make this over the winter! A keeper for sure! As for ease, nothing to it! So easy and quick!
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Photo by Elizabeth

Cooking Level: Expert

Living In: Stockton, California, USA

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Reviewed: Oct. 5, 2006
This is a recipe that both my daughter AND my husband loved (this is unheard of - if one likes something, the other doesn't). My husband said it was better than the chile verde he gets in the Mexican restaurant downtown! He did suggest, however, that next time I should add some cilantro and some jalepenos - he likes his food extrs spicy.
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Reviewed: Mar. 24, 2006
I joined All Recipes just so I could rate this recipe. This is an excellant recipe. I made it for a potluck at work. It got rave reviews. I will most definitely make it for my family. I always like to try it on strangers first. I did make one change to it. I was not able to find the 7 oz. cans of green salsa. I bought 2-16 oz. jars of green salsa and added both jars. It turned out great. I also agree with the other reviews, I might add some cloves of garlic next time.
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Reviewed: Oct. 1, 2004
This is one of my husbands very favorite things that I make, he requests it all the time. It's easy and tasty.
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Reviewed: Aug. 15, 2003
This is an "Oh wow!". We love Mexican food, and this is so very easy. (Don't you love slow cookers?) Skip the garlic pepper and use fresh pepper and a few whole garlic cloves. I used 6, and will probaly use more next time, but we're a garlic family.
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Cooking Level: Expert

Home Town: Elida, New Mexico, USA
Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 26, 2002
This was really, really good. My husband loved it. The slow cooker makes it easy, and it's such a versatile dish. You can eat it over chimis as Lori suggests or just with rice and beans. Yum! I'm a hopeless tinkerer, so I added 2 garlic cloves and some chili powder. Terrific.
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Displaying results 21-26 (of 26) reviews

 
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