Reviewed: Aug. 27, 2008

This was an excellent recipe. I followed the recipe fairly closely. I did use fresh tomatoes and cooked them seperately (homemade version of stewed tomatoes) instead of the Rotel tomatoes. I did not add green pepper/jalapeno to the tomatoes as I was cooking for guests who do not like spicy food. The stew turned out great - not spicy but it had great flavor. I added more potatoes (about 5 medium total) and cooked until the potatoes were very tender and almost mushy. I would make this recipe again.

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Becky

	Cooking Level: Expert Home Town: Houston, Texas, USA
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Reviewed: Aug. 20, 2008

I thought this was a fine everyday dinner recipe. Very easy. It lacked a little something, but I'll figure that out the next time I make it. I used a very inexpensive cut of beef and it was very tender (Acid from tomatoes) withou having to cook all day or taste like tomato sauce.

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mricesingla

	Cooking Level: Expert Home Town: Los Angeles, California, USA Living In: Armenia, Quindio, Colombia
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Reviewed: Apr. 11, 2008

A definite 5-star rating for this one! My husband and I absolutely love this stew! It has a wonderful flavor and is so easy to make. The only thing I've done differently the last several times I've made it is to add an extra can of the tomatoes w/green chili peppers. This gives the stew a little more body.

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FParden


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Reviewed: Mar. 22, 2008

Delicious! Great recipe. I added a clove of chopped garlic, omitted the onions, and added a can of corn. I did have to increase my cooking time. At 1 hour my meat was still super tough, so I let that sit for about an hour and a half total, then added the potatoes, and let it all simmer for another hour. So... 2 1/2 hours total, but worth every second. Served with crusty bread to dip in the stew. MMmmmm!

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JustLearning86

	Cooking Level: Intermediate
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Reviewed: Mar. 6, 2008

This was excellent! My husband and I have listed this as a personal favorite. I forwarded it to my Mother and it is now a family favorite! Thanks for the great recipe.

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JCombs

	Cooking Level: Intermediate
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Reviewed: Dec. 10, 2007

Very easy and has a wonderful flavor! I

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Lavender444


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Reviewed: Dec. 3, 2007

Awesome! I used pork and chicken broth ... then followed the recipe almost to the letter with the exception of adding an extra can of green chili! I used extra hot rotel and it does have some kick! Spicy and nice! A keeper!

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PTAYLOR063

	Cooking Level: Expert Home Town: Tomball, Texas, USA
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Reviewed: Nov. 20, 2007

The only reason I didn't give this five stars is because I use this recipe with fake ground beef (vegetarian). Other than that, it is excellent! It is a delicious stew, especially if you are familiar with New Mexican green chili recipes. As someone who lived in Albuquerque for 6 years and still craves and misses the dishes now that I'm in NY state, this dish serves as a welcome memory. It's warm, spicey, and so yummy!

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Jess

	Cooking Level: Intermediate Home Town: Rifle, Colorado, USA Living In: Nyack, New York, USA
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Reviewed: Oct. 4, 2007

This is pretty good as is but the second time I made a few changes: Added a can of corn, used chicken broth instead of beef, and omitted the tomatoes and just used a can of mild green chilies. Sometimes I add bacon sliced up and brown it with onions. My husband really likes this soup.

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jj_howell27

	Cooking Level: Intermediate Living In: Huntley, Montana, USA
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Reviewed: Jun. 22, 2007

My family and I love this recipe! I change it a bit, I use pork and chicken stock. I add coriander and garlic powder (sometimes oregano) as well. For garnishes, we use sour cream, avocado, and I bake corn tortilla strips that I've tossed w/a bit of oil and salt to add something crunchy. Haven't tried it but some cilantro at the end would probably be excellent in here. Awesome as leftovers too.

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jenchad


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Reviewed: May 4, 2007

This was good and I will make again with pork or chicken

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AUSTINNETWORK

	Cooking Level: Expert Home Town: Santa Maria, California, USA Living In: Austin, Texas, USA
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Reviewed: Mar. 10, 2007

I used pork loin as I think it goes so well with green chile. Like others, I made this in my slow cooker so I omitted the oil. I used 14 oz frozen green chile (with liquid) so I reduced the broth to 1/4 c. I didn't add tomatoes or potatoes for dietary reasons, but did add about two cloves minced garlic. This is very similar to the way I usually make my green chile meat, but I usually don't add cumin. I'll definitely be adding it from now on. Thanks Lynn!

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Shannon :)

	Cooking Level: Expert Home Town: Choteau, Montana, USA Living In: Las Cruces, New Mexico, USA
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Reviewed: Mar. 6, 2007

This was really good. Makes a yummy burrito.

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MAXINEHARRIS


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Reviewed: Feb. 17, 2007

This was great recipe. My father-in-law even loved it. Thanks.

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Our Boy Walker

	Cooking Level: Expert Home Town: Yokohama, Kanagawa, Japan Living In: Cheyenne, Wyoming, USA
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Reviewed: Dec. 30, 2006

This was a great base for green chile stew. We love green chiles so I added an additional can of green chiles. I didn't think it called for enough broth - i ended up using around 3 cups. A new fave in our house!

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flymansWife

	Home Town: College Station, Texas, USA
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Reviewed: Dec. 17, 2006

I 'accidentally' overcooked this, and it turned out fabulous! Now I always do it this way ... cook ALL the broth off, then deglaze the pan with another can of seasoned beef broth (and sometimes I add a little red wine) and cook it down again. Yum!

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GaileForce


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Reviewed: Dec. 15, 2006

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