Chipotle Pork Stew

From: itsjudyg

On Feb 17, 2009

This was great, made it as directed with just a bit more chipolte because I had it left over and the garnished with fresh cilantro.

From: Heaven's Kitchen

On Aug 5, 2008

What I made from this recipe was phenomenal, but since I had to change it up so much, I won't leave stars. I'm guessing that if I had been able to get all of the ingredients to make this as written, it would have been rated about 12 stars, though! I live in a very rural area and access to some ingredients is sometimes hard to come by, so I wasn't able to find canned or fresh tomatillos. I still wanted to try the recipe, though, so I used a jar of Pace Salsa Verde in place of the tomatillos. I just used the whole jar and left out the chicken stock altogether. I also used a very lean roast and just cooked it whole, without browning it first. (I was in a hurry!) The chipotle in this is the vital ingredient, I think. (Yes, I can find chipotle, but no tomatillos!). I have tried many similar recipes, but this is the closest thing I've found to the chile verde that is served at my favorite Mexican restaurant, and I'm sure it's the smokiness of the chipotles that is what puts this recipe far above any others that I've tried. Maybe someday I'll find some tomatillos and can try this as written. Until then, I'll keep using the Pace Salsa Verde, since it produced a very good result. I'm so glad to have found this!

From: LuvToEat

On Feb 5, 2007

Wow!!! Tried this this past weekend--used 4 lbs ribs, 2 cans green chilies, 11 oz. can tomatillos, 14 oz. can chicken broth, doubled all the seasonings. Didn't brown the ribs first, just layered in a crockpot with onions and poured the remaining ingredients over the top. Cooked all day on low, shredded the meat, some of us had it on rice and some in tortillas w/sour cream and cheese on top. Enjoyed by all, even my super-picky 15 year old son--thanks for a winner!

From: justcallmetoni

On Apr 13, 2007

Another testimonial to the taste and versatility of this dish. A last minute change in plans resulted in my preparing this in the crock pot. Cooked the onions & garlic first an made that the first layer; used cubed pork loin quickly seared as the second layer; combined the remaining ingredients for the third and cooked it for 4 hours on high heat. Because crock pots are more efficient a trapping water, I reduced the broth to 2/3 cup. Those who like it thick should decrease broth to 1/3 cup or less. My stew used fresh tomatillos which render more liquid than the canned variety. The results were just delicious with a smoky complex layering of flavors that infused he pork as well as the broth.