This is a great and versatile recipe. I have made it numerous times now, and it is always tasty. I have even used boneless pork chops (its what I had in the freezer) and it still came out awesome. I cook it on low for 8 hours, and when it is done, it falls apart. Try using it to put in enchiladas. To die for. I even have a friend who is a superb Mexican cook, and she tells me she loves the enchiladas I make with this recipe. All in all, this is a yummy yummy recipe.
It turned out perfect! Will absolutely use this one again!
To my surprise, this was not a hit around here. DH claimed it was very bland and I thought it was just alright. The only one that scarfed it was my 16 month DD but she'll eat anything served over brown rice. As is, I most likely won't make it again but in my opinion, with alot more spices tossed in it has potential. The only thing I changed was I used cooked dried black beans (not canned) and used a vegetarian chicken substitute (Quorn) cut up in chunks.
Super easy, SO yummy and the leftovers are exquisite! I'm totally hooked :)
I've also tried it using Salsa Verde and regular Salsa both...totally yummy!
Easy and tasty.
Love it!! Love it!! Love it!
I have Given this to all my co- workers and Friends, and they have to. Great Recipe!!
I could LIVE on this stuff!!! Tastes just as good reheated!
This was delish!! I followed the recipe as written and we had a perfect meal. This is so easy to put together and it made a wonderful sauce. I didn't serve it over anything...just with a salad. I will be making it again. Thanks so much for posting!!
This was so easy to make and tasted great. We had it over rice. Definitely a stress-free meal that I'll be making again.
Very nice, tho I found even the small amount of sour cream it calls for was far too overpowering and covered any flavour imparted from the salsa. I would half the amount of sour cream (but not remove it) and maybe balance it out with the cream cheese.