Green Chile Pork Stew

Green Chile Pork Stew

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Courtney Gaylord

By
@courtneygaylord

This will always be a special recipe for me because I created it and prepared it for the first time the day before my second child was born. No, I don't think the stew had anything to do with her timing, but the stew was yummy and it warmed up well the following day to feed the unexpected guests who came to stay with my oldest child during my time in the hospital.

This is a very flexible recipe, so substitute in or out any veggies you have lying around.

Rating:

★★★★★ 1 vote

Serves:
6
Prep:
20 Min
Cook:
6 Hr

Ingredients

  • 2-3 lb
    pork loin (not tenderloin)
  • 1 large
    onion, chopped
  • 1 large
    green bell pepper, chopped
  • 1 can(s)
    cannelini or white northern beans
  • 16 oz
    salsa verde or tomatillo enchilada sauce
  • 7 oz
    canned diced green chiles
  • 4 medium
    yukon gold potatoes, cut into a large dice
  • 4 oz
    baby carrots
  • 1 1/2 tsp
    ground cumin
  • 2-3 tsp
    good-quality chili powder
  • 1 tsp
    oregano
  • 1 tsp
    salt
  • 1 large
    lime (juice)
  • 1 bunch
    cilantro
  • 1 large
    jalapeno
  • 1-2 c
    broth, water, or white wine
  • OPTIONAL ACCOMPANIMENTS: TORTILLA CHIPS, RICE, SOUR CREAM

How to Make Green Chile Pork Stew

Step-by-Step

  1. Add chopped onions, salsa, chiles, potatoes, beans, and carrots to your slow cooker.
  2. If your pork roast has a thick fat cap, trim most of the fat off. Then rub the pork roast with salt, cumin, chile powder, and oregano. Place it into the slow cooker on top of the veggies and liquids.
  3. Add water, broth, or wine to cover the pork about halfway up. (Leaving a bit of the meat outside of the liquid will help create a tasty, spicy crust.) Turn the food processor to low and cook away for 6 hours or so.
  4. Just before serving, use a food processor to combine the leaves from one bunch of cilantro, the juice of one lime, and one jalapeno. (Remove the seeds and ribs for a milder herb mixture or leave them in to spice it up.) Add about 2 tablespoons of olive oil while the processor is running to create a pesto-like consistency.
  5. Remove the pork from the liquid and shred it with a pair of forks. Then add it back to the stew.
  6. Serve the stew in shallow bowls, drizzled with the cilantro herb mixture. My little ones prefer it with a dollop of sour cream as well. I serve this dish with tortilla chips and/or a scoop of rice.

Printable Recipe Card

About Green Chile Pork Stew

Course/Dish: Pork
Other Tags: For Kids Healthy
Hashtags: #slow #cooker #tex-mex



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