Green Chile Pork Stew in a Slow Cooker

Slow Cooker Green Chile Pork Stew

As some of you may know I recently left my job at a tech giant (hint: it rhymed with Noogle…) and will be starting work with a startup next week.  However, one of my favorite things about my old job was the fantastic green chile pork stew that they served regularly for lunch.

So, during my few days off in between jobs, I set to work finding a way to make the delicious stick-to-your-ribs stew on my own. After perusing several other online recipes, I frankenstein-ed together my own version, that also happens to work in a slow cooker.  We tried it last night for dinner and it was seriously delicious!

Ingredients:

  • 1 -2 lbs pork – I generally will choose a pork tenderloin
  • 1/2 an onion, chopped
  • 3 cloves of garlic, chopped
  • 2 tbsp butter
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • 1/4 tsp red pepper flakes
  • 2 4-oz cans of Hatch green chilis
  • 1 14-oz can of green chili enchilada sauce
  • 2-3 cups of chicken broth
  • 1 tbsp olive oil

Directions

  1. Chop your onions and garlic, and place them in the bottom of your slow cooker.  Mix in the green chilis and enchilada sauce, and sprinkle with salt and pepper.
  2. Combine the olive oil and spices together in a small bowl and whisk together to make a paste-like spice consistency.
  3. Pat your meat dry with paper towels, then rub with your spice mixture until fully coated.
  4. Sprinkle any remaining spice mixture over the onion mixture, then place your meat on top.  Pour the chicken broth along the side, until it just covers your pork. Place your butter on the very top.
  5. Set the slow cooker to low and let cook for 8 hours, or high for at least 5 hours.
  6. At least 30 minutes before serving, remove the meat to shred the pork with two forks then return it to the slow cooker, stirring until everything is mixed together. Let cook for another 30 minutes.
  7. Serve topped with a dollop of sour cream and, if you prefer, some fresh cilantro.

You’re left with a flavorful and hearty dinner, perfect for a crisp fall night.  I like to serve my green chile pork stew with some tortilla chips or even a cut quesadilla on the side. Let me know how you like it!

Whitney