The Stay At Home Chef presents a cozy, budget-friendly slow cooker green chile pork stew that feels like a warm hug on chilly evenings. This joyful, easy-to-follow recipe highlights tender pork, smoky diced green chiles, and hearty vegetables — a perfect example of accessible cooking, recipes, bon apetit inspiration for home cooks looking to make something comforting with minimal fuss.
Key takeaways
- 20 minutes of prep turns into a richly flavored stew after slow cooking.
- Choice of pork cut affects texture: pork loin keeps chunks, country-style ribs shred beautifully.
- Simple pantry spices plus diced green chiles provide big flavor without breaking the bank.
- Versatile leftovers — great for lunches, meal prep, or freezing.
Why this green chile pork stew works
This recipe is built around a few smart ideas: hearty root vegetables for body, a mild heat from green chiles, and long, low cooking that makes inexpensive pork melt-in-your-mouth tender. It’s a simple formula that proves great cooking, recipes, bon apetit moments don’t require complicated techniques or rare ingredients.
Ingredients (serves 4–6)
- 2 pounds pork (pork loin or country-style boneless pork ribs), cut into 1-inch cubes
- 2 medium russet potatoes, peeled and cubed (1-inch)
- 3 medium carrots, peeled and cut into bite-sized chunks
- 1 medium yellow onion, diced
- 1 medium tomato, diced (or 15 oz can diced tomatoes)
- 2 teaspoons minced garlic
- 1½ teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon cayenne (optional, adjust for heat)
- 4 cups chicken broth
- 1 bay leaf
- 1 (7–8 ounce) can diced green chiles
Step-by-step instructions
- Trim excess fat and cut pork into 1-inch cubes. Place the pork in a 5–6 quart slow cooker.
- Add the cubed potatoes, carrots, diced onion, and tomato (or canned tomatoes).
- Stir in minced garlic, salt, oregano, cumin, black pepper, and cayenne. Toss in the bay leaf.
- Pour 4 cups of chicken broth over the mixture so everything is submerged in a savory base.
- Cover and cook on low for 6–8 hours or on high for 4–5 hours, until pork and vegetables are tender.
- Remove the bay leaf. Stir in the diced green chiles during the last 10–15 minutes of cooking so their flavor stays bright.
- If a thicker stew is desired, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and simmer on high until thickened.
Tips, swaps, and serving ideas
- For chunkier pork pieces that hold up, use pork loin. Choose country-style ribs if we want shreddable meat.
- Swap chicken broth for beef or vegetable broth for a slightly different flavor profile.
- Omit cayenne or cut the amount in half to keep the stew mild for kids or sensitive eaters.
- Serve over rice, with warm tortillas, or with crusty bread and a sprinkle of freshly chopped parsley for color.
- Leftovers taste even better the next day — divide into portions for easy meal prep and reheating.
Enjoy and explore more
This slow cooker green chile pork stew is a staple for anyone who loves straightforward comfort food. It’s an ideal recipe to add to a weekly rotation because it’s inexpensive, filling, and endlessly adaptable — a true testament to joyful cooking, recipes, bon apetit at home.
For a printable version of the recipe and full measurements, visit thestayathomechef.com/green-chile-pork-stew. To watch the step-by-step demonstration, find the video on The Stay At Home Chef YouTube channel and subscribe for more approachable, restaurant-quality recipes.
This article was created from the video Slow Cooker Green Chile Pork Stew with the help of AI.
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