*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I used a pork butt roast that I slow cooked the day before. Retain the drippings and separate the fat. (about 2 cups of broth, may need to add a little water) Instead of green enchilada sauce I used red (I've tried both but red is better) I added a can of rotell tomatoes and a chopped up green pepper. This is the closest thing I have ever found to Bennie's green chili in Denver CO. (I omit the cilantro and lime, but I'm sure it would be good)
I made this with 2lbs of pork tenderloin that I cooked in the slow cooker all day with 1 can of Dr. Pepper 1 cup f BBQ sauce and 1 cup of beef broth. I cut the pork into cubes and used it in this recipe. The only other changes I made: I used a 10oz can of green enchilada sauce and I used beef broth instead of water at the end. I also used 1 tsp of all the spices instead of the varied amounts the recipe calls for (I tend to eyeball my spices and I like everything HOT so it worked to use more of the peppery spices). In the end I got a beautiful chunky stew. DELISH!:)
Rating: 5 stars
Very good and easy. I added shredded pork which I think gave it more texture and a dollop of sour cream prior to serving.