Comments on: New Mexican Chile Verde

By: redheadedfoodie

redheadedfoodie — Tue, 10 May 2011 14:25:33 +0000

Love me some green chili stew…my son makes some pork-chop chili, and it is great..he learned how to make this from his father-in-law from mexico..it is hot, hot, hot…the recipe is on my blog….

By: Jill Wilkins

Jill Wilkins — Thu, 10 Mar 2011 19:56:19 +0000

I am making this tonight!!! Smells absolutely amazing!

By: aspicyperspective

aspicyperspective — Tue, 01 Mar 2011 04:22:31 +0000

You could definitely use a slow cooker! I just rarely pull mine out.

By: pvfrompv

pvfrompv — Fri, 25 Feb 2011 17:05:45 +0000

Are you a butcher perchance? 30 minutes prep? I’ll admit I’m a little weird about trimming as much fat as possible but it took me well over an hour just to prep the meat! That said, this is the closest I’ve come to a chile verde I would fix again – flavor was muy bien! The only change I made was to substitute a 12 oz jar of jalapeno salsa for that amount of the water called for – we like it spicy. Next time I might also use a tomatillo salsa in lieu of the raw tomatillos (or maybe puree the raw ones) – they seemed a little gelatinous in the “chunked” state. Many thanks for the best springboard to chile verde satisfaction I’ve tried.

By: EatLiveRun

EatLiveRun — Wed, 16 Feb 2011 19:10:08 +0000

my boyfriend has to have reconstructive shoulder surgery soon and chili verde is, hands down, his favorite meal ever. I’m going to make him this version!

By: pvfrompv

pvfrompv — Wed, 16 Feb 2011 17:35:00 +0000

Any reason you couldn’t use a slow cooker for this? Wonder if the water amount would need to be decreased. It sure sounds like the “real deal” – NM green chile-wise.