Kalyn's Kitchen

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.

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    48 Comments on “Crockpot Pork and Green Chile Stew (Nefi’s Green Chile Stew)”

  1. 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.

  2. Shep, glad you liked it.

  3. 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!

  4. Jessica, so glad you enjoyed it, and I love the sound of kale in this!

  5. 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.

  6. I'm afraid I don't have a traditional chile verde recipe (yet!) Glad you have been enjoying the blog.

  7. Kayln:

    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.