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Kalyn's Kitchen

Crockpot Recipe for Pork and Green Chile Stew (Nefi’s Green Chile Stew)

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Pork and Green Chile StewIt was more than a month ago that I posted the Friday Night Photos of the Superbowl Party food from the Denny family Superbowl party and people asked for the recipe for Nefi’s Pork and Green Chile Stew. When I started tracking down the recipe I discovered that Nefi is the kind of cook who doesn’t follow an exact recipe, but Nefi’s sister (and my sister-in-law) Lisa got the list of ingredients from him, and I came up with this recipe, which is close to what he made.

I tested it out on a couple of people who dropped by, and they all agreed it was good, but a little on the spicy side (!) so next time I’d use a smaller can of diced green chile peppers. Of course, if you like the heat, go ahead and use the large size when you make it. We ate this with some sour cream on top, which probably isn’t traditional, but it did taste good.

I used pork sirloin chops that I had in the freezer, and after I trimmed off most of the fat (that you see in the back) I had 2 pounds of cubed pork.

Heat the olive oil in a large frying pan and cook the pork until it’s well browned, about 8-10 minutes, seasoning with salt and pepper. You may need to do this in two batches if your pan isn’t big enough.

Add the browned meat to the crockpot, then deglaze the pan with 1/2 cup of water, and pour it over the meat.

Wipe out the pan with a paper towel, then add the other tablespoon of olive oil and saute the onions for about 5 minutes, until they are starting to brown. Add minced garlic and saute 1-2 minutes more, then add the ground cumin and oregano and saute 1 minute more.

Add 2 cans Rot-Tel Tomatoes with Mild Green Chiles and 1 can diced green chiles and simmer about 5-10 minutes, until most of the liquid evaporates.

Add the tomato-onion mixture to the crockpot, stir in 2 T fresh lime juice, and cook on low for 4-6 hours, until the pork is tender and flavors are well blended.

Here’s how my stew looked after it had cooked for about 5 hours. It tasted great and the kitchen smelled good too!

Crockpot Recipe for Pork and Green Chile Stew (Nefi’s Green Chile Stew)
(Makes about 8 servings, recipe inspired by Nefi Garcia’s Pork and Green Chile Stew shared at the family Superbowl 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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South Beach Suggestions:

It’s important to trim the pork chops well if you’re making this recipe for the South Beach Diet, or use pork loin chops which have less fat. Otherwise, everything here is a low-glycemic ingredient, and this would be approved for all phases of the diet.

More Slow Cooker Ideas You May Like:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Slow Cooker Pulled Pork with Low-Sugar Barbecue Sauce from Kalyn’s Kitchen
Crockpot Recipe for Southwestern Pot Roast from Kalyn’s Kitchen
Balsamic and Onion Pot Roast from Kalyn’s Kitchen
Slow Cooker Pork Tenderloin from Andrea Meyers
Slow Cooker Italian Style Pork Roast from Champaign Taste
Crockpot Pork Tenderloin with Sage, Rosemary, and Cannellini Beans from Jersey Girl
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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

  1. I am such a huge green chile fan. This version looks absolutely fantastic! My mouth is watering. I think I'll make this for the boys the next time they stop by for supper.

  2. Pork green chilies are always nice. I sometimes like to add tomatillos tot eh mix.

  3. Looks similar to chile verde that I make. I raise tomatillos, so I like adding them to the mix.
    Instead of sour cream on top, I like crumbling a bit of queso fresco, which you can find in most supermarkets here in Salt Lake.

  4. Nefi, great to hear from you! And as you see, the recipe is already a hit with one of my readers who's made it, so thanks for sharing. Will look for those Hatch green chiles for sure!

  5. Kalyn: Thanks for "publishing" me! I know feel like I'm somebody. 🙂 As some postings said, Hatch Green Chili is the best. I made mine with fresh Hatch Green Chili (actually it was frozen from the 30 lbs I bought back in August). You can find Hatch Green Chili in cans (Smith's usually). I'm already running low of what's in my freezer so I can to use the cans. Hats off to my mom in NM who taught me (and still teaching me) how to cook.

  6. Green chile (New Mexican style)is a staple in our house. It's typically served with rice and beans or smothered over a burrito and topped with lettuce, tomatoes and cheese. For South Beach, it can be eaten with a side of beans and maybe a simple salad. I eat it with eggs alot. For more flavor, use the bone while cooking. I'm so glad you posted this though. And, of course this is the BEST with Hatch chiles. Great post Kalyn!

  7. Erica, the day I made it some family members showed up and we just ate it with sour cream, nothing on the side. But some whole wheat tortillas would be good with this. I would also love it with Spicy Mexican Slaw (use the search if you want to find that recipe.)

  8. It sounds delicious! What did you serve on the side?

  9. Allison, glad to hear it. Thanks for letting me know.

  10. Hi! I love your blog! Thanks for posting this recipe. I made it tonight for a small dinner party, and it was a *hit*.

  11. I might make a version of this without meat and use Hatch green chile from here in NM instead.

  12. Hi Kalyn. I love the recipe. There aren't too many food blogs that provides so much crock pot recipes. They're perfect for busy people like me.

  13. This would be huge hit in my household! There's something about pork and green chiles that screams comfort to me.

  14. T.W. sounds like I need to buy more red bowls!

    Lydia, I was pretty sure you'd want yours spicy! I think this would be great with chicken.

    Pam, sounds delish!

    Joanne, I agree, love this type of comforting food.

    Izzy, glad you like it. I think black beans or pinto beans would be a great addition to this recipe.

  15. P.S. How do you think this would taste with some kind of bean in it?

    I love me some beans.

  16. Kalyn, thank you SO much for this recipe. I've been trying to find a pork stew recipe forever, and this looks terrific. Def going to try it, I've even got a pork loin in the freezer just waiting. 🙂 Thanks again!

  17. Nothing beats a good spicy stew on a cold evening. Actually, nothing beats a good spicy stew ever. Thanks for sharing this!

  18. I'm making a chicken and green chili stew in the crockpot today!

  19. I'm going to try this with chunks of chicken instead of the pork. As I'm still new to crockpot cooking, I'm always on the lookout for recipes like these that teach a method of using the crockpot as well as a specific recipe. The photos are mouth-watering! (Oh, and for me, the full dose of Ro*Tel, please.)

  20. I read recently that the color red stimulates the appetite (I was researching paints for my new dining room). It must be true if my reaction to your photo is any indication!