Chile Verde (Chicken or Pork)

From: ~Jen~

On May 15, 2008

This was so easy to make and makes the house smell great. We used the Hatch "hot" green enchilada sauce but it turned out very mild after slow-cooking- this is a dish that can be loved by everyone--extremely flavorful without being spicy, so adults with chili-pepper-phobia and even kids will enjoy! This stands out from other chile verde recipes on this site because of the use of the tasty tomatillos; I used fresh tomatillos since canned don't seem to be available anywhere in Orlando. The consistency is like a soup/stew and this would be great over rice, or liquid from the cans could be reduced or omitted if using primarily as tortilla filling. Thanks for sharing in the Please Review my Recipe Game! Loved it!

From: rickoholic83

On May 12, 2008

I'm giving this four stars because I think most would love it. I, however, am on the fence between "like it" and "love it." I was expecting it to be more flavorful, even after doubling the chili powder and cumin and using 5 cloves of garlic. I shared it with a coworker today for lunch and we used it as a filling to make burritos with added sour cream and salsa. After discussing what could have been changed, we agreed the recipe could handle having the spices doubled along with the garlic and replace the liquid from the tomatillos with a cup of chicken stock. In our opinion, that would give it the flavor we were looking for. Please don't get me wrong, Maito. This is a great recipe that I will certainly try again. Thanks for sharing! **Made for PRMR**