Crockpot Pork and Green Chile Stew (Nefi’s Green Chile Stew)
(This is an old recipe that has been removed from my site, but I am leaving the printer-friendly version here so anyone who was a fan can still find the recipe.)
(Makes about 8 servings, recipe inspired by Nefi Garcia’s Pork and Green Chile Stew shared at the family Super Bowl party.)
2 lbs. trimmed pork cubes (I started with about 2 1/2 pounds pork sirloin chops and trimmed off all the fat to make 2 pounds of pork cubes, you could also use pork loin chops.)
1 T + 1 T olive oil
salt and fresh ground black pepper to taste
1/2 cup water
1 large onion, chopped (about 1 1/2 cups chopped onion)
2 T minced garlic
1 T ground cumin
1 T dried oregano (I used Mexican oregano, but regular oregano will probably work too.)
2 cans Ro-Tel Tomatoes with Mild Green Chiles (be sure to get mild, unless you really like hot food!)
1 can diced green Anaheim chiles (I used a 7 oz. can, but next time I’d use a 4 oz. can, so decide how spicy you want it. Be sure to get Anaheim chiles and not Jalapenos, which are much hotter.)
2 T fresh lime juice
Optional: sour cream for serving
I used a 3.5 quart slow cooker for this recipe, but a 3 quart size would also work.
Trim all visible fat from the pork chops and cut into cubes not bigger than 1 inch square. Heat 1 T olive oil in a large heavy frying pan, and cook the pork until it’s well browned, about 8-10 minutes, seasoning with salt and fresh ground black pepper to taste. (You may need to brown the meat in 2 batches if your pan isn’t big enough to cook it without the pieces of meat being crowded.)
Put browned meat into crockpot and add 1/2 cup water to the pan, scraping off browned bits from the bottom, then pour the liquid over the meat in crockpot.
Wipe out the frying pan with a paper towel, then heat 1 T olive oil, add chopped onions and saute until they start to brown, about 5 minutes. Add minced garlic and saute 1-2 minutes more, then add the ground cumin and oregano and saute 1 minute more. Add 2 cans Ro-tel Tomatoes with Mild Green Chiles and the can of diced green Anaheim chiles and simmer 5-10 minutes until most of the liquid has evaporated.
Add the onion-tomato mixture to the crockpot. Stir in 2 T fresh-squeezed lime juice and let cook on low for 4-6 hours, or until pork is tender and flavors are well blended. Serve hot, with sour cream to top it if desired.
48 Comments on “Crockpot Pork and Green Chile Stew (Nefi’s Green Chile Stew)”
I love this recipe and have made it one of my go-to’s. I’d like to double this recipe for an upcoming party. Would I need to change the cook time?
I’ve never done that, but i am thinking you will need to just slightly increase the time. I would just start to check after about 5 hours and see when you think it’s done.
Shep, glad you liked it.
This recipe turned out great!! I didn't think that the rotel provided enough sauce, and the color wasn't what I was looking for, so I added 2 4 oz cans of green tomatillo salsa. I also threw in some extra kale and collard greens I had on hand. It really hit the spot!! With the additions, this is one for the cookbook!
Jessica, so glad you enjoyed it, and I love the sound of kale in this!
Long time reader, first time commenter here…
I made this today and it was amazing! I added some kale about halfway through the cooking time and it really rounded out the meal for us. I love kale in stews and soups. What a perfect and easy fall dinner to come home to after a long day. Thanks so much for the recipe.
I'm afraid I don't have a traditional chile verde recipe (yet!) Glad you have been enjoying the blog.
I thoroughly enjoy your blog. Since finding it, I've managed to make many delictable items. I'm wondering, however, if you have a traditional chili verde recipe. I've used your search feature, but no success.
Thank you. You really have a wonderful blog.