A big bowl of Green Chile Pork Stew needs nothing more to be satisfying, though I enjoy serving it with chips, warm tortillas, and fresh lime wedges for brightness.
Lately I’ve become obsessed with green chile pork whenever we eat out. After ordering it repeatedly over the past few months, I decided to make a big batch at home so we could enjoy it all week. The result was delicious — different from the versions I’ve had at restaurants but every bit as satisfying.
I’m excited to be part of another year of the #12bloggers project with a wonderful group of food bloggers. Each month on the 12th we share a recipe containing 12 ingredients or fewer around a central theme. There are several new bloggers joining this year, and it’s been fun to exchange ideas and recipes.
Below are the slow cooker recipes featured this month from the #12bloggers group. Each is simple and comforting — perfect for busy days when you want a hands-off dinner.
- Crockpot Pork Ramen Soup from BetsyLife
- Slow Cooker Split Pea Soup from Home Cooking Memories
- Slow Cooker Chicken Parmesan Soup from Cooking on the Front Burner
- Slow Cooker Chicken & Dumplings from Love Bakes Good Cakes
- Slow Cooker Sweet Potato Chili from Million Moments
- Slow Cooker Black Bean Soup from White Lights on Wednesday
- Crock Pot French Onion Soup from A Night Owl
- Beef Stroganoff Soup from Pink Cake Plate
- Slow Cooker Lasagna Soup from I Love My Disorganized Life
- Crock Pot Chicken Noodle Soup from See Vanessa Craft
- Green Chile Pork Stew from Around My Family Table
- Slow Cooker Beef and Vegetable Soup from Big Bear’s Wife
Green Chile Pork Stew
6
5 minutes
8 hours
8 hours 5 minutes
A big bowl of Green Chile Pork Stew doesn’t need anything else to make it amazing, but I love serving it with chips or with some tortillas and fresh lime wedges.
Ingredients
- 2 lbs pork loin, cut into 1 inch pieces
- 2 cans (4 oz each) green chiles
- 1 medium white onion, diced
- 4 cloves garlic, finely minced
- 1 (14.5 oz) can diced tomatoes, drained
- 1/2 cup chicken stock
- 2 tbsp fresh cilantro, chopped
- Optional: tortillas, cheese, limes, pickled onions
Instructions
- Place the pork, green chiles, diced onion, garlic, drained tomatoes, and chicken stock into a slow cooker. Stir to combine.
- Cook on low for 6–8 hours, until the pork is tender and the flavors meld. About an hour before serving, taste and adjust salt and pepper as needed, then stir in the chopped cilantro.
- Serve the stew in bowls with warm tortillas, lime wedges, pickled onions, extra cilantro, or shredded cheese if you like. It’s also great with tortilla chips for scooping.
- If the stew is thinner than you prefer, mix 1 tablespoon cornstarch with 1/4 cup cold water and stir it into the cooker about 30–60 minutes before serving. Allow the stew to simmer until it thickens.
Did you make this recipe?
Share and tag @MyFamilyTable on Instagram — I’d love to see your version. You can also leave a comment with any tweaks or serving ideas.