Reviewer:

Lucy schwartz

Reviewed: May 10, 2011

Great recipe. I added 1 can of chicken broth.

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43 users found this review helpful

Reviewer:

snoopylittlegirl

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

Reviewed: Oct. 24, 2011

I just made this stew and it smelled so heavenly all day!! I added chicken broth and instead of yams, I added Yukon gold potatoes, and the diced tomatoes were Fire Roasted Diced tomatoes. I also added about 1/2 jar of Green Chile Sauce. So delicious!! This is a keeper.

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63 users found this review helpful

Reviewer:

Brina

Reviewed: Jan. 9, 2012

Made this the other night and it came out great. Made a few changes on the recipe just to spice it up a little bit. Took 1 1/2 lbs chicken and 1 lbs pork and sauted them with the onions and garlic in a saute pan. Seasoned this mixture with fresh ground black and cayanne pepper. Once the pork and chicken were lightly browned I deglaced the pan with white wine and reduced by 1/2. Added this mixture to the slow cooker with the remainder of the ingredients plus 1 14oz can of chicken stock and another sprinkle of cayanne on top. Turned out great and added an extra layer to the flavors of this chili.

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34 users found this review helpful

Reviewer:

jenntayl

Reviewed: Jan. 12, 2012

The combination of seasonings in this recipe create the perfect heat in a wonderful chili/stew. The Yams give it a hint of sweet for the sweet/savory flavors. I did add a can of chicken broth to make it soupier, and used fire-roasted tomatoes. Didn't change a thing on the amounts of seasonings. It's just perfect!

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26 users found this review helpful

Reviewer:

Kitchenista Jane

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

Living In: Pine, Arizona, USA

Reviewed: Dec. 31, 2012

Has anyone tried this WITHOUT the pork? I'm vegetarian and can't help but wonder how much shorter the cooking time would be...any ideas?

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0 users found this review helpful

Reviewer:

thevxtr

Reviewed: Dec. 31, 2012

I just want to throw this idea out to everyone, fresh roast your cumin as whole cumin seed in a dry pan then grind to use, (I have a coffee mill reserved just for my spices). The enhanced flavor is worth the extra 5 minutes. Roasting spices makes even more of a difference than if you roast your peppers before using and everyone knows how much better a roasted pepper is.

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5 users found this review helpful

Reviewer:

Loren

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: San Carlos, California, USA

Reviewed: Jan. 1, 2013

Absolutely wonderful. A great winter stew/soup. I really wish people would criticize the actual recipe. This didn't claim to be a "New Mexican" chili, and to give it one star based on that just seems wrong. I don't even want to discuss Dogg's review. :(

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5 users found this review helpful

Reviewer:

Heidi

Reviewed: Jan. 1, 2013

this is really really good. here's some changes/subs that i used: added 2 cans of fire-roasted tomatoes instead of 1; threw in 1/2c jim beam; about 1/4c open pit; 1tsp chipotle tabasco; butternut squash cubes instead of sweet potatoes; threw in a bunch of beet greens that were going to go to waste. tastes awesome. this recipe is very amenable to wacky switch-ups based on what you've got on hand.

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6 users found this review helpful

Reviewer:

khurst10

Reviewed: Jan. 2, 2013

Delicious! I didn't have a slow cooker so I just put everything in a Dutch oven, brought it to a high temperature, then reduced the heat to simmer. It was ready in about 3 1/2 hours.

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0 users found this review helpful