I absolutely love this Slow Cooker Green Chile Pork Stew Recipe because it’s comfort food at its finest — hearty, flavorful, and so easy to throw together. When I first tried this stew, I was amazed by how tender the pork became and how the green chile adds just the right amount of mildly spicy brightness without overpowering the dish. It’s perfect for those days when you want something warm and filling waiting for you come dinnertime with minimal effort.
You’ll find that this recipe works wonderfully for busy weeknights or lazy weekends. Plus, it’s easy to customize to your taste, and using a slow cooker means you can set it and forget it, letting all those wonderful flavors meld beautifully. Trust me, your family will go crazy for this stew, and it might just become your new go-to comfort meal.
Why You’ll Love This Recipe
- Easy One-Pot Meal: Just toss everything in the slow cooker and come back hours later to a delicious stew.
- Tender, Flavorful Pork: Slow cooking makes the pork melt-in-your-mouth tender with rich seasoning.
- Balanced Spicy Kick: The diced green chiles add a gentle heat that lifts the entire dish.
- Family Favorite: Everyone I’ve served this to keeps asking for more, making it a crowd-pleaser every time.
Ingredients You’ll Need
The ingredients for this Slow Cooker Green Chile Pork Stew Recipe are simple, wholesome, and easy to find in most grocery stores. They work together to create layers of flavor without much fuss, and I love that you can customize the spice level easily with the green chiles and cayenne.
- Country style boneless pork ribs or pork loin: I prefer country style ribs for their marbling and tenderness, but pork loin works well if you want a leaner stew.
- Russet potatoes: These hold their shape beautifully after slow cooking and help thicken the stew naturally.
- Carrots: Add a touch of sweetness and lovely color contrast.
- Yellow onion: Adds aromatic depth and sweetness when cooked low and slow.
- Tomato: Provides a touch of acidity and warmth to balance the richness.
- Minced garlic: Simple, aromatic, and essential for depth.
- Salt, dried oregano, ground cumin, black pepper, cayenne: These spices build a warm, earthy backbone with a little heat to keep things interesting.
- Chicken broth: The cooking liquid that carries all the flavors and ensures the stew is rich and comforting.
- Diced green chiles (canned): Adds that signature Southwest-inspired kick and depth of flavor.
Variations
I love how flexible this Slow Cooker Green Chile Pork Stew Recipe is, and I’ve experimented with different tweaks over the years. Feel free to adjust it to your taste or dietary preferences — there’s no right or wrong way here, just what works for you and your family.
- Use Pork Shoulder: For an even richer, fattier stew, I sometimes swap country style ribs for pork shoulder — it shreds nicely, making the stew feel almost like a pulled pork dish.
- Add Beans: Cannellini or black beans can bulk it up and add a new texture, especially if you want a heartier stew.
- Make it Spicy or Mild: If you prefer less heat, use mild green chiles and reduce the cayenne; for a kick, double up on the chiles or add fresh jalapeños.
- Vegetarian Version: Replace pork with hearty mushrooms or tofu and use vegetable broth if you want a meatless take on this Southwest-inspired stew.
How to Make Slow Cooker Green Chile Pork Stew Recipe
Step 1: Prep and Layer Your Ingredients
Start by cutting your pork into 1-inch cubes, trimming off any large pieces of fat to keep the stew balanced. I find using country style ribs gives you a fantastic mix of tenderness and flavor. Then, peel and chop your potatoes, carrots, onion, and tomato into bite-sized pieces, tossing all the veggies into the slow cooker along with the pork. Don’t forget the minced garlic — it really brightens up the savory base. Before pouring in anything, sprinkle in your seasonings evenly over everything for the best flavor infusion.
Step 2: Pour Broth and Cook Low and Slow
Pour 4 cups of chicken broth over the pork and vegetables, making sure they’re just covered. Adding a bay leaf here is a lovely touch if you have one, though it’s optional. Cover the slow cooker and set it to low for 6-8 hours or high for 4-5 hours. What I’ve learned is that slow and low really brings out the depth of flavors and makes the pork irresistibly tender, but high works in a pinch.
Step 3: Stir in Green Chiles Before Serving
About 10 minutes before serving, remove the bay leaf and stir in the diced green chiles. This maintains their bright flavor and mild heat without overcooking them. Give the stew a good stir, taste, and adjust seasoning if needed — sometimes I add a pinch more salt or a dash of lime juice to brighten it up.
Pro Tips for Making Slow Cooker Green Chile Pork Stew Recipe
- Brown the Pork First: If you have a bit extra time, searing the pork cubes in a hot pan before adding them improves flavor and texture, though it’s optional.
- Don’t Skip the Bay Leaf: It adds a subtle herbal note that really deepens the stew’s flavor – just remember to remove it before serving.
- Add Green Chiles Last: Stirring in the chiles right before serving keeps their vibrant taste and keeps the stew from becoming too spicy.
- Adjust Liquid as Needed: If the stew is too thick near the end, add a bit more broth or water to get the perfect consistency.
How to Serve Slow Cooker Green Chile Pork Stew Recipe
Garnishes
I like to top this stew with simple garnishes that add freshness and texture. A handful of chopped fresh cilantro, a dollop of sour cream, or some shredded Monterey Jack cheese really elevate the dish. Sometimes, I add sliced green onions or a squeeze of fresh lime juice for an extra layer of brightness — it’s those little touches that make it feel special at the table.
Side Dishes
Personally, I serve this stew with warm, crusty bread or fluffy white rice to soak up all the delicious broth. Cornbread also works beautifully and adds a nice sweetness that balances the slightly spicy green chile flavor. For a lighter option, a simple green salad or steamed veggies complements the richness well.
Creative Ways to Present
When I want to impress guests, I sometimes serve the stew in rustic bread bowls — it looks gorgeous and adds an edible element of fun to the meal. Another idea is layering it over creamy mashed potatoes or polenta for a cozy Southern twist. For a casual family night, just a simple bowl with plenty of garnishes lets everyone customize their own flavors.
Make Ahead and Storage
Storing Leftovers
Leftover stew stores beautifully in an airtight container in the fridge for up to 3-4 days. I always let it cool slightly before refrigerating to keep the texture intact. When I reheat it, the flavors actually deepen and taste even better the next day.
Freezing
This stew freezes really well, making it a great meal prep option. Just place cooled stew into freezer-safe containers or heavy-duty freezer bags and store for up to 3 months. Be sure to leave some headroom in the container because the liquid will expand as it freezes.
Reheating
I usually thaw frozen stew in the fridge overnight and reheat gently on the stovetop over medium heat, stirring occasionally to prevent sticking. You can also reheat in the microwave, but I recommend adding a splash of broth or water to keep it from drying out. Either way, it’s easiest to reheat slowly to preserve the tender pork and prevent the veggies from getting mushy.
FAQs
-
Can I use pork tenderloin instead of country style ribs for this stew?
Yes, pork tenderloin can be used as a leaner alternative, but it won’t be quite as tender or rich as country style ribs since it has less fat marbling. To avoid dryness, cook on low and keep an eye on the cooking time.
-
How spicy is the Slow Cooker Green Chile Pork Stew Recipe?
The stew has a mild to moderate heat level thanks to the canned diced green chiles and a touch of cayenne pepper. You can easily adjust the spice by using mild or hot green chiles and modifying the cayenne amount according to your taste preference.
-
Can I make this stew in an Instant Pot instead of a slow cooker?
Absolutely! Use the sauté function to brown the pork first, then switch to pressure cook for about 35-40 minutes. Just remember to add the green chiles after cooking to preserve their flavor.
-
What can I serve with this stew to make it a complete meal?
Crusty bread, rice, or cornbread are all excellent sides to serve with this stew. For balance, a simple green salad or steamed vegetables will add freshness and round out the meal nicely.
Final Thoughts
This Slow Cooker Green Chile Pork Stew Recipe holds a special place in my kitchen because it’s one of those recipes that’s both effortless and incredibly satisfying. Whether you’re new to slow cooker meals or seasoned with them, I’m confident you’ll enjoy how tender the pork turns out and how the green chiles brighten every bite. Give it a try – I promise it’s the kind of dish you’ll want to make again and again.
Print
Slow Cooker Green Chile Pork Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: Southwestern American
Description
This Slow Cooker Green Chile Pork Stew is a hearty, flavorful dish featuring tender pork cubes slow-cooked with potatoes, carrots, onions, tomatoes, and a spicy blend of green chiles and seasonings. Perfect for a comforting meal, it combines robust Southwestern flavors with the convenience of slow cooking, making it an ideal dish for busy days.
Ingredients
Pork and Vegetables
- 2 pounds country style boneless pork ribs or pork loin, cut into 1-inch cubes
- 2 medium russet potatoes, peeled and cubed 1 inch
- 3 medium carrots, peeled and diced
- 1 medium yellow onion, diced
- 1 medium tomato, diced
- 2 teaspoons minced garlic (about 2 cloves)
Spices and Liquid
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 bay leaf (optional)
- 4 cups chicken broth
- 1 (7 ounce) can diced green chiles
Instructions
- Prepare the Pork: Cut 2 pounds of country style boneless pork ribs into 1-inch cubes, trimming off any large pieces of fat. Place the pork cubes into a 6 to 8-quart slow cooker to form the base of your stew.
- Add Vegetables and Garlic: Peel and cube 2 medium russet potatoes into 1-inch pieces. Dice 3 medium carrots, 1 medium yellow onion, and 1 medium tomato. Add all the vegetables along with 2 teaspoons of minced garlic to the slow cooker with the pork, distributing them evenly.
- Season the Stew: Add 1 1/2 teaspoons salt, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne pepper to the slow cooker. Optionally, add 1 bay leaf for extra depth of flavor. Pour 4 cups of chicken broth over all the ingredients, ensuring they are well covered.
- Cook the Stew: Cover the slow cooker and cook on low for 6-8 hours, allowing the pork to become tender and the flavors to meld. Alternatively, cook on high for 4-5 hours if you need it sooner.
- Finish and Serve: Before serving, remove the bay leaf from the stew. Stir in 1 (7-ounce) can of diced green chiles to add a spicy and smoky kick. Mix well and serve hot.
Notes
- Country-style pork ribs come from the pork butt or shoulder, offering more fat which makes them tender and suitable for shredding.
- You can substitute pork loin for a leaner option; it will hold its shape better but be less fatty.
- The bay leaf is optional but recommended for enhanced flavor complexity.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
