My reviews (202)

Chilli Verde

This is a fantastic Mexican recipe that is simple to make and a great use of tomatillos, or green husk tomatoes. The aroma is heavenly, as is the lovely green colour that results from this very 'verde' dish.
Reviews (202)

06 Jul 2008
Reviewed by: Debra
This was the first time I made this. I read through the reviews and took advantage of everyones experience. I took a little from each person. I put the tomatillos and jalapenos in a pot with a little water (approx 1 cup) and steam/boiled them till they were soft. I also lightly floured the pork before searing in the skillet. After the pork was seared, I put the meat in a large crock pot. I put the stemed tomatillos, fresh cilantro leaves and stemed jalapenos in the blender for 1-2 min. I poured the mixture over the meat in the crock pot. I took the other peppers (yellow and poblano) and roasted them on the gas grill until they were blistered all over. I placed them in a plastic bag to cool..then under water peeled the skin off of each. I placed the yellow and pablano peppers in the blender and mixed for 1-2 min, then added this to the crock pot over the meat. I cooked the onions w/spices as instructed, and once the onions were soft I added 1/2 cup chicken broth to help deglaze the skillet then added this into the crock pot. I cut the recipe in half (service for 10), but the one IMPORTANT thing was that I added all the ingredients into the crock pot and then added the chicken stock LAST so I could control the thickness of the sauce. I ended up using approx 3 1/2 cups of chicken broth because the tomatillos and blended chilis made up the rest of the sauce. It was FANTASTIC....the BEST Verde ever!
(Review from Allrecipes US | Canada)
19 Jan 2010
Reviewed by: Crystal S
The closest chile verde recipe I have found outside a restaurant. It was watery and a little sharp so I added one teaspoon of sugar to cut the tartness. Much better - but that's a personal preference. Would definitely make again!
(Review from Allrecipes US | Canada)
08 Apr 2005
I loved this recipe. I am mexican and usually do my own chile verde but wanted to see how others differ. I seared the pork then removed to sear the onions/garlic/cumin powder. meanwhile, boiled the tomatillos/jalepenos till tender. then put in blender on hi for bout' 2-3minutes. pour mixture into onion/garlic/cumin and bring to a slight boil then return the seared pork. Absolutely delicious. DONT FORGET to add small amts of salt and black pepper to all three steps! ENJOY!
(Review from Allrecipes US | Canada)
16 Mar 2009
Reviewed by: naples34102
This was a new experience for me! I have never even tasted Chile Verde before, let alone make it myself. I don't know what's "authentic" and what's not or how it's supposed to look or taste. After a little research and after reading some of the reviews, I gave this a shot. First, I roasted the tomatillos, jalapenos and poblanos at 400* for 12 minutes, then pureed them in the food processor. I dredged the meat in flour, browned it, added the chopped onion, yellow bell peppers and garlic. Deglazed the pan with 1/4 of the amount of chicken broth called for (given so many reviews indicating there was far too much broth in the recipe). I put everything in the slow cooker along with the cumin, and Mexican oregano, salt, pepper and chopped, fresh cilantro to taste. My plan was to serve this in tortillas with sliced avocado and queso fresco, but this was still just too liquidy for that. Alternatively, the thought of eating what was essentially a stew of pork and tomatillos with a bowl and spoon didn't appeal to me either. So, authentic or not, I added a can of cannellini beans (white kidney beans) for the recipe scaled down to 4 servings and 1-1/4# of meat. Now I had something! The beans definitely gave it substance, interest and texture, and appealed to my ingrained "there's got to be beans if it's chili" way of thinking! This was tasty enough, but maybe just too different for me.
(Review from Allrecipes US | Canada)
16 Oct 2005
Reviewed by: Bob McDonald
I was begging for it when I made this--this is a family treasure at the in-laws and this is not the way they make it. First time I served it to them, I got cool looks and lukewarm comments. I heard later that the left overs where gone by morning and no one would admit to eating all of it. Next time I was Told to bring The Other Verde (as this is now known as) and everyone is quite exultant to see this come through the door (inlaw G'ma took me aside and said "not bad for an Anglo"), so a Big Thank You, Clara!!
(Review from Allrecipes US | Canada)
07 Jan 2002
Reviewed by: Esmee Williams
Delicious recipe for Chile Verde. The tomatillos do a great job of thicking it up towards the end. I used 6 cups instead of 8 cups of chicken broth -- which was more than enough. I also added some cut-up potato pieces (cubes) towards the end to make the stew a bit more hearty.
(Review from Allrecipes US | Canada)
05 Aug 2010
Reviewed by: Kidnkorner
This recipe would be good if it had the correct amount of broth, it's suppose to be 4 1/2 cups not 4 1/2 quarts. This is suppose to be thick like a stew or gravy instead it's like soup.
(Review from Allrecipes US | Canada)
05 Feb 2006
Reviewed by: DCMHRM
This was excellent. As previous reviewers mentioned, the chicken stock called for was way too much. I'll use about half next time. I also cooked it in the crock pot and the meat was extremely tender.
(Review from Allrecipes US | Canada)
09 Sep 2006
Reviewed by: trizydlux
I tried this one with only minor modifications. I didnt have quite enough poblanos so substituted other fresh chiles. I also cut the servings down by half. One other thing I did was to dredge 1/2 the meat in flour before browning. This helped the gravy to thicken and avoided the wateriness mentioned by other reviewers. Next time I will dredge all the meat. I also added more hot peppers to kick up the spice. It was super tasty served over brown rice with cheese. I'll deinitely make this one again.
(Review from Allrecipes US | Canada)
23 Mar 2003
Reviewed by: TOELESSINCA
My husband loves chile verde. We have a local restaurant that serves his favorite of all chile verdes. He went absolutely wild over this recipe. I will be making it many more times in the future. I do recommend to cut down on the chicken broth by at least half. I added more pickled jalapenos at the end as we love the heat . This is just too good to miss.
(Review from Allrecipes US | Canada)


My recently viewed recipes

My recent searches