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I made this last night and we loved it! I served it w/home made tortillas from a local Hispanic food store. I didn't use the 20 chiles as the recipe called for, I used about a dozen Sonoran green chiles that I got from a local farmer's market that were roasted and then frozen (b/c I had to buy a bushel!) and they worked great for this recipe. My husband doesn't like REAL hot-spicy, so the sonoran were perfect for our tastes. Next time I'll make the chunks of pork smaller, as that would be our preference. This is a definite new favorite! Thanks for the recipe!!

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Lynn in CO November 29, 2008

Muy bueno!! My wife and I both loved this stew. I kicked up the heat level by using a combination of anaheim and jalapeno chiles, since we both like very spicy food. I am sure I will be making this recipe often.

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Dan H April 06, 2008

I loved this recipe. Very easy to do and not at all hard to find most of the ingredients. I couldnt get the fresh green chile's so I used the fresh frozen ones, one tub of hot & one tub of mild. This was excellent and I am adding it to my weekly/biweekly rotation!

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CookbookCarrie January 03, 2004
Pueblo Green Chile Stew