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Excellent! I cut up a small section from a pork loin roast. We thought it was great on a cool fall evening. I topped each serving with sour cream and more cilantro.

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QuiltinDog October 17, 2008

The blend of tomatillos and poblanos is prevalent and refreshing. Preparation is uncomplicated aside from chopping and dicing. I garnished it with sour cream along with the cilantro. I enjoyed using all of the fresh ingredients. Next time I may combine the tomatillos, onions, and peppers in the blender to make a salsa before adding the chicken and potatoes.

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Home Chef Della #728195 February 04, 2008
Crock Pot Chicken (Or Beef or Pork) Green Chile Stew