Slow Cooker Guisado Verde Recipe Reviews - Allrecipes.com (Pg. 12)
Reviewed: Mar. 4, 2005
This is great! I used chicken broth in place of the water and maybe only a 1/2 tsp. dried Cilantro because I don't care that much for it. I also used pork loin instead of pork shoulder because it is what I had. It turned out awesome and quite spicy which I love! Thanks for the great recipe.
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Cooking Level: Expert

Living In: Sidney, Nebraska, USA

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Reviewed: Mar. 1, 2005
This was absolutely delicious!!!!!! I used chicken broth as someone had suggested and I used serrano peppers (just because that's what I had on hand). I might use less liquid next time, but that definately didn't bug me enough that I won't make it again. We will be making this a lot!!!!!!!! Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: North Richland Hills, Texas, USA
Living In: Tacoma, Washington, USA

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Reviewed: Jan. 21, 2005
Excellent recipe! Served with flour tortillas, refried beans and salad. Everyone loved it including my 11 year old who is a very picky eater and my husband who is not too crazy about Mexican food. I made the house smell great too because everyone who came through the door said "smells yummy in here". The only things I changed was adding a can of chicken broth in place of the 1 quart of water and I used pork loin chops (I am sure anytype of boneless pork would go great). Thanks for sharing!
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Cooking Level: Expert

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Reviewed: Jan. 1, 2005
This recipe was soooo good!!! I substituted fresh tomatillos for canned, chicken broth for water, and left out the cilantro (because I forgot to buy it). It was exactly the type of chili verde recipe I was looking for! Thanks so much for posting it, Fastcooker!!!
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