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My family really enjoyed this! I served with tortillas as a taco filling and also with cornbread. They enjoyed it most as a taco filling. Trimmed the fat from the roast before cooking and, since I couldn't find cream of poblano soup, took another reviewer's suggestion and used 2 T chopped chipotle peppers in sauce. Mine was spicy!, but I use Penzey's spices, including chili powder, and they tend to be stronger than other varieties, and the addition of chipotles may have sent it over the top. Froze the leftovers for an easy meal in the future. I try to love my crockpot but don't often find recipes I'd make again. I'll definitely repeat this one. Thanks, Kim, for sharing the recipe!
I made this recently, and served 6 of us on our vacation in Gulf Shores. I served it over cornbread and everyone wanted the recipe. The only thing I couldn't find was the poblano soup, so I used a couple of chipotle chilies in adobo sauce (canned). I also used some ancho chili powder and substituted a can of rotel for a can of enchilada sauce.It was really good and everyone wanted the recipe. Thanks, this is a keeper.
This was very good! Even my granddaughter who hates beans ate it and liked it! We ate it on flour tortillas and each person added their favorite toppings. I used one can of mild Ro-tel and one can of original and it was still plenty spicy. I had a 3 pound roast and it made enough to freeze for 2 or 3 more meals for the 3 of us. Don't wait til a cold winter night to try this! Try it now..its a keeper. Thanks for the great recipe.
DH & I are visiting SusieQusie in Dallas from Iceland. We wanted a tasty SW or Tex-Mex dish, needed something quick + easy to fix for dinner tonite & SQ said she had a great choice for us. She served it w/a salad & I made chorizo bread - a great meal & it smelled heavenly all day long as it cooked. Thx to you & SQ for sharing this recipe w/us.
HOLY SMOKES!!! Where's the 10 star button? Positively a taste explosion! I've had this in my "To Make Soon" file for awhile but couldn't wait till "a cold winter night" to try it. A standing ovation for the chef!