This was delicious. I used country style boneless ribs. After I browned it, I put it in the oven for 350 degrees for about 2 hours. So tender! Next time I might add one more phipotle - we like it hot. Otherwise, wouldn't change a thing!
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This was great, made it as directed with just a bit more chipolte because I had it left over and the garnished with fresh cilantro.
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What I made from this recipe was phenomenal, but since I had to change it up so much, I won't leave stars. I'm guessing that if I had been able to get all of the ingredients to make this as written, it would have been rated about 12 stars, though! I live in a very rural area and access to some ingredients is sometimes hard to come by, so I wasn't able to find canned or fresh tomatillos. I still wanted to try the recipe, though, so I used a jar of Pace Salsa Verde in place of the tomatillos. I just used the whole jar and left out the chicken stock altogether. I also used a very lean roast and just cooked it whole, without browning it first. (I was in a hurry!) The chipotle in this is the vital ingredient, I think. (Yes, I can find chipotle, but no tomatillos!). I have tried many similar recipes, but this is the closest thing I've found to the chile verde that is served at my favorite Mexican restaurant, and I'm sure it's the smokiness of the chipotles that is what puts this recipe far above any others that I've tried. Maybe someday I'll find some tomatillos and can try this as written. Until then, I'll keep using the Pace Salsa Verde, since it produced a very good result. I'm so glad to have found this!
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This is really good. Extremely good, even. I doubled the recipe for a crowd and we had it on tortillas.
Thanks so much!
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WOWEE!!! Another Ter-ruff-ic recipe from cookiedog! It's a long story but I accidentally used 3 boneless skinless chicken breasts instead of pork. It still turned out FABULOUS! I will be trying it with the pork also in the next few days. I used 3 garlic cloves and 2 cans of green chiles and the 7 fresh tomatillos which I didn't bother to chop. I also used a full can of chicken broth. I cooked it covered for 30 minutes until the tomatillos burst then 1 1/2 hours uncovered to get a thick sauce. I LOVED the TANGY FLAVORFUL sauce! I also liked that it was mild and not hot at all, just flavorful. We enjoyed this as burritos wrapped in flour tortillas with jack cheese, sour cream, sliced olives, chopped avocado and iceberg lettuce. YUM!**I wanted to add that I did make this with boneless pork loin chops as well. It turned out pretty much the same but the pork held up in firmer chunks. Flavorwise I couldn't really tell the difference because the sauce is so strong. This is a keeper recipe either way and I think it will work with any steaky meat you happen to have on hand!**
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Delicious!! I made this for my family (including visiting MIL) and EVERYONE raved. Great combination of spices, I used 2 lbs of boneless pork loin chops (cubed) and let it cook for about 2 1/4 hours. I also used the full can of chicken stock (14oz) since I was cooking longer - tender, melt in your mouth pork!!! A+++ we will make this one again!
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Outstanding! I made this for my mom and her neighbors and everyone had two helpings! :) I used a 12 oz. can of tomatillos and increased the broth to 2 cups because we were letting it simmer for 3 hours. Added a little cornstarch at the end just to thicken the broth to a "stew-like" consistency. We served this over white rice. DO NOT skip the sour cream and guacamole, they are perfect with this! Thanks for sharing yet another fantastic recipe, cd! :D
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Another testimonial to the taste and versatility of this dish. A last minute change in plans resulted in my preparing this in the crock pot. Cooked the onions & garlic first an made that the first layer; used cubed pork loin quickly seared as the second layer; combined the remaining ingredients for the third and cooked it for 4 hours on high heat. Because crock pots are more efficient a trapping water, I reduced the broth to 2/3 cup. Those who like it thick should decrease broth to 1/3 cup or less. My stew used fresh tomatillos which render more liquid than the canned variety. The results were just delicious with a smoky complex layering of flavors that infused he pork as well as the broth.
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Wow!!! Tried this this past weekend--used 4 lbs ribs, 2 cans green chilies, 11 oz. can tomatillos, 14 oz. can chicken broth, doubled all the seasonings. Didn't brown the ribs first, just layered in a crockpot with onions and poured the remaining ingredients over the top. Cooked all day on low, shredded the meat, some of us had it on rice and some in tortillas w/sour cream and cheese on top. Enjoyed by all, even my super-picky 15 year old son--thanks for a winner!
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Really enjoyed this. Much like carnitas that I've had a Baja style mexican restaurants. I made this in the crockpot vice oven, and used a pork shoulder (boston butt) but seared the meat after rubbing spices on it. Turned out great. Thanks.
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Outstanding doesn't even begin to cover it, there isn't a word good enough to describe this amazing stew! Actually it wasn't a stew to us, we used your suggestion and made burritos with it. This was my first time to use tomatillos and I would have bought the can had it been there, so I bought fresh and I am soooo happy it worked out that way. My husband is still drooling, I couldn't keep him out of the pot before dinner and this is embarrasing, but we (just the two of us) ate it all! We piled spanish rice, then pork, then lots of fresh avacado into a flour tortilla, so good...did I already say that! I used a pork loin roast and think next time I could actually get away with 2 lbs of meat, there may have been more juice because I cooked mine in the crockpot on low all day instead of on the stove. Thank you so much!
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