Chili Verde

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This is an amazing recipe. This is the only recipe for Chile Verdi I will use from now on. I did however use less Anaheims and more tomatillos. The roasted peppers and tomatillos make such a beautiful addition to this chile. Wonderful for a crowd or to freeze for many dinners at another time.

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I usually tweak a recipe but this one required no changes. It is perfect as is.!

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Definitely not a quick and easy meal to prepare, but absolutely delicious! Worth the effort-- I will make it again for sure.

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I cut the recipe in half. This is a good recipe. I made it with homemade tortillas (burritos and people were impressed. Go with this recipe - it is worth it. And fun to make - if you like spending time in the kitchen cooking....

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I am a huge Chile Verde fan. My mother wanted food for Mother's Day she could just pull out of her freezer and heat up. So, I made this whole recipe exactly as written. So many peppers and tomatillos, had to do in seperate batches in the oven. Ended up having to put the peppers on broil for them to char. And, so many I put them in a glass 13x9 baking dish and covered with saran wrap to sweat. However, The skins just peeled right off like they were suppose to" after sitting there covered for half an hour or so. I had used a bit of extra oil as I browned the meat in batches. Was worried there was too much oil whien it was done simmering. When I made the masa roux, I used a baster and pulled the 1/2 cup off the top of the verde. Slowly tilted the roux pan in the verde, to mix into the roux so there would be no lumps. What a difference the roux made!! DO NOT SKIP THE ROUX. I'm really sorry to be giving this away. It is the BEST I have ever had. Been eating verde for 30 years. Can't wait to make this for myself and friends!

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I made a half recipe of this it was very tasty and satisfying. I had to make a couple of substitutions. Instead of roasting Anaheims, I used New Mexico chiles (which are dried anaheims and anchos mostly because I've had them in my pantry for years and wanted to use them up. This turned my chili from "verde" to "rojo". If I could make a suggestion it would be to sear the pork in batches. I only made a ? recipe of this in a 5 quart dutch oven and there was no way I'd get any color on the pork all at once plus you'll get that nasty pork smell if you do. I'll definitely make this again and I'll stick with the roasted anahiems to keep it green.

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This is the first time I've made chili verde from scratch. I was a surprised how much garlic it called for and was sure there was a misprint. However, the garlic blended nicely with the other ingredients and did not overpower at all. The only thing I did differently is combine the masa with water instead of olive oil. Next time, I will probably only use 1/4 cup of masa since it seems to tame down the peppers a bit too much.

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I made this chili for our Christmas Eve dinner and there were no leftovers! It was such a hit, we made it again in January. It tastes especially good if you prepare it the night before serving. The recipe calls for roasting the peppers in the oven; it is easier to roast on the barbeque. I was also confused by the listed ingredient "mexican oregano". I called my local restaurant who informed me they cook with oregano found in the US and there really is no difference. The recipe seemed like it called for an outrageous amount of peppers and tomatillos and I was concerned it would be too spicy but it wasn't and I used as many peppers as the recipe called for. The second time I made it, I used 7 pounds of pork instead of 5 and I still had lots and lots of sauce.

The chili was so good, I plan on making it part of our Christmas Eve dinner tradition. Cara from Marin County, California

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Great chili!!!

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We had a mexican restaurant near us years ago, and this recipe comes the closest to it.
I changed the recipe (because I always do, I eliminated most of the oil, I reduced the onion to 3 1/2 cups. I also changed the many anahiem peppers to add in Plabano, and serrano to the Jalapeno, and anahiem peppers. This added a richer base to the verde.
OH! The recipe called for sauteing the peppers and onions together. I always roasted my peppers, so I did it again. I didn't like the burnt black pieces of the roasted peppers in the verde. SO, next time I'll roast.
Regardless, we had nothing left after our mexican family night. The relatives devoured it all, which is a compliment because the other side of the families maiden name is, Garcia.