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Went camping this weekend and made this in a dutch oven over an open fire. I prepared the tomatillo sauce ahead of time in a food processor and then froze it for the trip. The recipe turned out delicious, but I had to make a few small changes so I couldn't give all five stars. The recipe didn't specify and I wasn't sure so I left all the bacon fat in the pan which I should of drained before pouring the sauce in. I ended up using a spoon and some paper towels later on so no big deal. I also had to hit this with salt to taste as the only salt in the recipe comes from the bouillon. I was making this for my young son and I so I layed off the heat for us; if I was making it for a crowd I'd toss some chilies into the verde sauce. For my portion I just mixed in some lime rotel and it was perfect. Served with a side of mixed black beans and corn.