Reviewed: Mar. 4, 2007

This is delicious. The only thing I changed was to add some stewed tomatoes, and the juice from a whole lime instead of a half. Love this.

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22 users found this review helpful

Reviewer:

redesdale

Reviewed: Sep. 27, 2007

Very good and easy. I added shredded pork which I think gave it more texture and a dollop of sour cream prior to serving.

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12 users found this review helpful

Reviewer:

Beddy

Cooking Level: Intermediate

Reviewed: Oct. 8, 2007

Pretty good, I'd call it more of a stew than a chili, unless I just did something wrong =).

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8 users found this review helpful

Reviewer:

johnmer514

Reviewed: Oct. 26, 2007

We used this recipe to enter a chili cook off, and won people's choice! Defiantly a different type of chili, try it if you are bored with the traditional chili recipe.

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11 users found this review helpful

Reviewer:

Venessa

Reviewed: Nov. 5, 2007

I made this on Halloween and it was amazing. I am going to make it again this week.

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8 users found this review helpful

Reviewer:

BAILEIGHX2

Reviewed: Dec. 3, 2007

This had a good flavor but was not chili-ish at all. It was like enchilada sauce with a bit of meat in it. We enjoyed it with chips but it needed something else. Too saucy not enough substance.

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15 users found this review helpful

Reviewer:

Lynn

Reviewed: Apr. 22, 2008

I used left over pork roast. I think that 2 peppers are overkill. The salsa verde was extra hot and contain heat enough. It was the best green chili we have ever had.

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8 users found this review helpful

Reviewer:

hammontre1931

Home Town: Sun City, Arizona, USA

Reviewed: Nov. 22, 2008

I used a pork butt roast that I slow cooked the day before. Retain the drippings and separate the fat. (about 2 cups of broth, may need to add a little water) Instead of green enchilada sauce I used red (I've tried both but red is better) I added a can of rotell tomatoes and a chopped up green pepper. This is the closest thing I have ever found to Bennie's green chili in Denver CO. (I omit the cilantro and lime, but I'm sure it would be good)

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24 users found this review helpful

Reviewer:

DAWNSNYDER1

Cooking Level: Expert

Home Town: Gainesville, Florida, USA

Living In: Mooresville, North Carolina, USA

Reviewed: Jul. 30, 2009

I used pork chops finely chopped and simmer soup for hours to tenderize pork. I also added a can of diced tomatoes. I topped soup before serving with a dollop of sour cream and fresh pico de gayo. Yum! Great recipe. I also omitted the lime juice and cilantro

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7 users found this review helpful

Reviewer:

Chall

Reviewed: Sep. 1, 2009

This recipe is so good! I made it almost exactly as listed except I used chunks of pork roast instead of the ground pork. The flavor is amazing and it's very simple to make.

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6 users found this review helpful