Slow Cooker’s Green Chili Pork Stew is the perfect pick-up for cold, winter nights or sick days. A special spice blend of tender pork, smoky green chili and a special spice will take the flavor of this stew to the next level. Fast preparation time and slow cooker made this comfortable dish a lot easier.
Looking for a more delicious stew recipe? Try slow cooker beef stew.
Why our recipes
Green chili and our spice blend give a smoky flavor with a kick. Pork roe is an inexpensive yet tender stew option. This recipe has quick preparation time and the rest is done with a slow cooker.
We love the depth of flavor that this simple, slow cooker stew develops while cooking low and slowly all day long, due to its convenience, as well as its depth of flavor. Hearty vegetables and tender pork make this stew very filling and satisfying. Russet potatoes add starch while absorbing the flavor of the green chili and spices, making them completely rich and flavorful without using cornstarch or cream on the base.
Ingredient Notes
Pork Roose: Be sure to use loin, not tenderloin. Russet Pottoes: This naturally thickens the stew due to its high starch content. Carrots: Baby carrots also work and cut into small pieces for cooking. Dipped tomatoes: Canned food can be used as a substitute. Fired tomatoes are a great option for extra smoky flavors. Onion: Use yellow or white onions. It goes back to small pieces. Garlic: Garlic new garlic offers the best flavor, but the garlic pieces that listen to work in a pinch. Bay Leaf: These tiny leaves add a subtle flavour when the soup is boiled. Don’t forget to fish before serving! Spices: If you prefer mild chili peppers, you can reduce or omit cayenne pepper. Chicken Soup: Low Sodium Options give you optimal control over your flavor. This is a great chef tip. Dipped Green Chili: If you want a spicy kick, you can opt for hot green chili or add canned diced jalapeño.
Pork options
Pork roe is not only inexpensive, but also a great stew meat option, not only because it is super tender!
The shoulders of the pork and the butt of the pork also work. These are sold in larger sizes, so you may only need a portion of the roast. They are also fatty cuts of pork and shredded in stew.
Adjusts the heat
Green chili is considered moderately hot. It’s spicy than green peppers, but not as spicy as jalapeño.
With less heat: You can choose mild canned green chili to reduce or eliminate cayenne powder.
For heat, replace mild green chili for hot green chili or canned diced jalapeño.
Provide suggestions
Garnish the stew with fresh slices of jalapeño to complement the green chili and pork.
Once cooked, add chopped parsley to the stew to add a light Herbie flavour.
Pair with a crusty bread or homemade rolls to soak in the flavorful soup.
Storage and reheating procedure
Cool the stew to room temperature and then transfer to a container for storage.
Refrigerate in an airtight container for 3-4 days.
To freeze, transfer it to an airtight freezer container or a resealable freezer bag. Remove as much air as possible and freeze it for up to three months.
Reheat the stove over medium heat and add a little water or soup to adjust consistency if necessary.
Reheat in a microwave in 30 seconds increments and stir between each for uniform heating.
