Oct 2, 2012

Slow Cooker Pork and Green Chile Stew



Chunks of lean pork, slow cooked in the crock pot with tomatoes, green chiles and jalapeño for a delicious weeknight meal with a little bit of heat!

Serve this with tortillas, or over brown rice with a little light sour cream and a slice of avocado if you wish and you'll have a delicious meal.


This recipe is really so versatile – you can add more broth if you want more liquid, you can also add tomatillos, cilantro, and make it your own. For speed and convenience I used canned green chiles and jalapeno, but you can certainly use fresh and roast your own. This has a little bit of kick, but you can certainly turn it up by adding more jalapeños or chile powder.

I bought a boneless loin roast and trimmed quite a bit of the fat off before cooking, so keep it in mind that you'll lose some meat.  I like to brown the meat before adding it to the crock pot for best results and add a little flour to pork as it browns before adding it to the crock pot so that it thickens a bit. If you have gluten allergies, you can skip this step. If you don't have time to brown your meat no worries, it will still work out fine. Enjoy!



Slow Cooker Pork and Green Chile Stew
Skinnytaste.com
Servings: 6 • Serving Size: little over 3/4 cup • Old Points: 6 pts • Points+: 6 pts
Calories: 253 • Fat: 9 g • Carbs: 5.5 g • Fiber: 0.5 g • Protein: 33 g • Sugar: 1.5 g
Sodium: 836 mg (without salt)

Ingredients:

  • 
2 lbs* boneless pork loin roast, lean, all fat trimmed off
  • salt and pepper to taste
  • cooking spray
  • 2 tbsp unbleached all-purpose flour
  • 
3/4 cup diced onion
  • 2 cans (4.25 oz each) whole green chiles, sliced into thick rounds
  • 2 tbsp chopped jalapeño, or more to taste

  • 10 oz can diced tomatoes and green chilies (Ro*Tel Mild)

  • 1/2 cup fat-free low-sodium chicken broth
  • 
1 tbsp cumin
  • 1/2 tsp garlic powder

  • salt and fresh ground black pepper, to taste


Directions:

Cut pork into 2-inch pieces. Season with salt and pepper.

Heat a large non-stick skillet on high heat; when hot lightly spray the pan with oil and brown the pork over medium heat on all sides, about 3 - 4 minutes total. Sprinkle 1 tbsp of flour over pork and stir to cook 30 seconds, sprinkle remaining flour over pork and cook an additional 30 seconds.



Add browned pork to the crock pot, along with the remaining ingredients.

Cook on LOW for 8 hours or HIGH for 4 houts (if using a Dutch oven, cook on low heat for 3-4 hours). When done, adjust season, salt and pepper to taste if needed.

Makes about 5 cups.

*Weight after all fat is trimmed.

105 comments :

  1. Yum! I have all of these ingredients on hand, so I'm going to try this tomorrow!

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  2. HA! I was just browsing your site for a pork dish and this came up, even better that is is done on the crock pot! You are great! Thanks Gina!

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  3. Do you think this would work with a pork tenderloin?

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    1. The tenderloin will not have as much flavor or tenderness. But that's just my opinion. :@~

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  4. Do you think I could use pork loin chops? Sometimes they're on a good sale! I'm so glad I found your site on Pinterest!

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  5. My husband does not eat pork. Do you think this would work with beef? Maybe round stew meat? What do you suggest?

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    1. This is great with beef, pork or chicken!

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  6. Claudia Garcia10/2/12, 1:25 PM

    Hi Gina just wanted to say how happy I am to have found your site about 3 weeks ago. I have made several of your recipes so far and they have been a hit at home. My husband and I are on LoseIt.com and your recipes fit perfectly into our daily meal choices. Thank you for putting all these yummy recipes together. Love them all so far.

    One questions I've loving this Green Chili Stew recipe, but I cannot eat pork (I get sick). I was planning on trying it with chicken. Do you recommend boneless skinless chicken breast as a decent substitute for the pork or would bone in be better? Would I prep it the same way as far as browning the chicken first?

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    1. Sure, I would prep it the same way. I'm sure it would be wonderful with boneless chicken, I prefer thighs for stew but breast would work.

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  7. This sounds soooo good. I love the slow cooker, but I've only ever used it to make shredded chicken/pork. I've never attempted a stew!

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    1. Stews are perfect for the crock pot.

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  8. This sounds like it is right up my alley. I love your pork carnitas so I'm sure this will be another winner!
    -Lauren

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  9. Love a nice, slow pork braise like this. Great mix of ingredients!

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  10. This looks delicious! Can't wait to try it!

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  11. going to get my Roasted Pueblo chiles this weekend!!! I was hoping you would make a SKINNY version of Green Chile!!!!

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  12. Looks so good! Pinning now!

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  13. Nikki Florez10/2/12, 11:29 PM

    Gina,

    Thank you for being so awesome! I love all of your Spanish inspired recipes. My husband is half Mexican, and I am from Texas, so we both LOVE Mexican food. You make the best healthy recipes to help us lose weight, but not give up the things we love. Thank you for being so creative, and nice enough to share them with all of us.

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  14. Will add this to my rotation!

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  15. I think this would translate well to the pressure cooker. Cook at pressure for 1 hour with slow release? thicken after cooking? What do you think?

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  16. This looks so wonderful, what do you do with the large chilie peppers for serving, would it work to add the cans of chopped chilies? I always have them on hand.

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    1. You eat the large chile peppers. Once you slice them into chunks, and by the time it cooks in the crockpot all day, they shrink down some. Personally,I loved eating the larger bits of green chile.

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  17. YUMM I just made chili verde the other day for the first time and loved it..I bet this is great!

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  18. PINNED! Going to be in my crockpot soon...anything with green chiles is a hit at my house!

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  19. This was excellent. I added a can of rinsed black beans for some extra fiber. Served it over a bed of lettuce and a few tortilla chips, fat free sour cream and a slice of guacamole. Topped it with a sprinkle of lime juice. Really, really good.

    Thanks so much for this site Gina. I cook exclusively, every night from it. Having the ww points is priceless. After finally realizing that you can lose the weight you want but if you go back to eating the way that got you fat in the first place, you are never going to win. We eat exclusively healthy and low fat and when I see the weight start creeping up, we just start counting points until it creeps back down again, but never change what we eat. Actually on the rare occassion that we do eat a higher fat meal, we are miserable afterwards. Thanks for all of the hard work you put into this blog.

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    1. I know what you mean, I feel guilty when I go out to eat and eat heavy, fatty meals. So glad you enjoy the meals!

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  20. I LOVE your site. I found it in May and have been cooking from it 5 or 6 nights a week ever since. It has helped me lose those pesky last 20 pounds. More importantly my whole family has loved nearly everything and they are super picky. Everything is simple to make, relatively easy to find and you offer up reasonable substitutions. Thank you so much! I will be trying this recipe next week, I think my family will enjoy!

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  21. This is absolutely DELICIOUS! I served topped with a dollop of reduced fat sour cream, sliced avocado and fresh cilantro, and instead of serving over rice, I added lightly grilled corn tortillas on the side.

    I'll be making this all winter :) Thank You!

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  22. This recipes is delicious...
    I have a blog of italian dish, but sometimes i wont exchange flavors...
    your recipe are great
    bye from Italy

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  23. This is in my crock pot right now and smells HEAVENLY! I just ate lunch and I'm hungry already! I'll be serving this over brown rice or spaghetti squash. Can't wait!

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  24. It's finishing cooking and we took a taste...fantastic! Used fresh green chilies that we roasted ourselves. Very easy and we will be doing this again.

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  25. This is one of our new favorites! I served it over rice with a little bit of reduced fat sour cream and a slice of avocado on top. Fantastic.

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  26. Now that it is finally cooler in central CA I will definitely make this.

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  27. I made this yesterday and it was fantastic! My boyfriend said it was one of the best crock pot meals he's ever eaten.. I served the stew over brown basmati rice and ended up using diced green chiles because I couldn't find whole. It was spicy but the flavors melded together really well.

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  28. This was so easy and really delicious! Thanks Gina. I cooked it in a Dutch Oven at 200 degrees for 3 1/2 hours. Turned the heat off and left it in oven another hour or so. Served it over brown rice. I followed recipe exactly and wouldn't change a thing. (Oh...wait, I used smoked cumin rather than regular.) Two thumbs way up from our house!

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  29. Gina I couldn't find whole green chiles at my store so I bought canned whole jalapenos. Are they the same? Should I use less since it may be hotter? Love your receipes!!

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    1. They are much hotter! Don't use too much.

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  30. Would it be OK to brown the pork the night before, add everything to the crock pot and put it in the fridge overnight? Then just turn it on in the morning?

    Thanks so much! Huge fan!

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    1. This is what I did and it turned out fine!

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  31. I really loved this and I am always happy to find something good that comes out of the crock pot. My husband and I prefer different cuts of pork so I have been looking for something "neutral" we both would like and this did the trick. I did not have 2 cans of whole green chilis, so I used 1 can diced and then added a can of salsa verde, plus I had an a lot of tomatoes on hand so I diced up a few of those too. I served this over egg noodles as a request of my hubby. Even though I was skeptical of the accompainment, I really liked the noodles. I think I was told how great this was about 5 times over dinner last night. THANK YOU! This dish will make it into our dinner rotation. - Kira

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  32. Amazing! Family is raving about it!

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  33. Made this yesterday and man was it good! My son and husband like spicy stuff and this got rave reviews! Next week are your Slow Cooker Pork Carnitas!

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  34. This recipe was fantastic! We made it yesterday and finished the left overs for lunch today. Huge hit in the family, and at the office for my husband!

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  35. Think I could brown the pork, cool it down, and add everything to a freezer bag to turn this into a freezer crockpot meal?

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  37. Could I use a Boneless Tender Pork Shoulder? Would it work just to sear it on all sides and add the whole thing to the crock pot, and shred it when it is finished? Also would it work to put the meat in frozen
    ? Thanks, going to cook this for dinner tonight!

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  38. This was very very good! I made it yesterday and my husband and I loved it. We ate leftovers over eggs this morning. Thanks for a great new recipe to add in our rotation.

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  40. Do you think it would work to brown the meat the night before, assemble in the slow cooker, refrigerate, and then pop the slow cooker on the way out the door in the morning? Or would things end up too soggy?

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  41. Just made this recipe this afternoon. It is fantastic! I made some additions to it because I can't leave anything alone. I added 1 can of pinto beans and 1 1/2 Cups of roasted corn. It is so yummy!

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  42. Another recipe that did not disappoint! This is so quick and easy. Thanks for all you do!

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  43. This was fantastic! So glad I found your website last week. Have tried 3 recipes and they were all winners. Thank you for taking the time to share with us!

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  44. To thicken the broth at the end, I ladled about a cup of the liquid into my blender and added 4-5 torn up corn tortillas. Blended it together and added it back to the crockpot for the last 30 minutes of cooking.

    This is a great gluten-free way to thicken up this stew.

    Yummy, thanks Gina!

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  45. Yum!! This is so good and easy. Once again I am amazed and thankful for such a delicious recipe. You make me look like such a good cook, thanks Gina!

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  46. I made this last night for my boyfriend and it was great! We both loved it, one of my favorites! Thank you for all the amazing recipes

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  47. I made this this week. It's delicious. Couldn't find the 4.25 oz. cans of green chiles, so used two 7oz cans instead.

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  48. I made this Sunday night and my family loved it! I did add a bit more jalapeno because we like things spicy, and I had to used chopped green chilies only because I could not find whole green chilies otherwise we made it exactly as written.

    This will definately go into the rotation.

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  49. This is in the Crockpot right now! It smells amazing and I can't wait to dig into it!

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  50. Super good!! Made with jasmine rice and topped with cilantro, sour cream and sliced avocado! I doubled the jalepenos for more heat, will def make this again :)

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  51. Made for dinner tonight! So good that there are no leftovers! Ate over brown rice with a splash of mexican cheese and a dollup of fat free sour crram. Super yum, thank you!

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  52. This was SOOO good. We ate it with warm corn tortillas and a salad. I think next time I will double the tomatoes, chiles and broth as I would like it a little more saucy. It was seriously delicious!!

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  53. I made this wonderful dish tonight, using my own homemade pickled chiles. It was lovely with rice! I topped it with cilantro!

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  54. Okay, we made this again this week, because it was so good the first time! I had a little bit leftover so I layered it with some corn tortillas and shredded low-fat cheese. Nuked it for lunch the next day. Delicious both ways!!

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  55. Prepped this last evening and put in the programmable crock pot today. Came home to a deliciously smelling house! My picky 6 year old LOVED it. We served without rice - topped with some shredded cheese and a dollop of plain Greek yogurt. Yum!

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  56. My husband tasted this, gasped, and said, "Oh my god, this is AMAZING! It tastes just like something you would have a good Mexican restaurant." And we live in Colorado where good Mexican food with green chili is abundant! Thanks for all of your recipes! Everything I have tried so far has been excellent.

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  57. If you can't find any fresh New Mexico Green Chile, try using some quality powdered New Mexico Green. You can find it here: http://www.chimayochilebros.com/shop

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  58. Made this last night...only difference is that I used fresh roasted Hatch Green Chiles (our freezer is basically never without them! We buy in bulk during season and prep/freeze them!). This was absolutely delicious. VERY spicy, which my hubby loved. We served over long grain white rice and had fresh tortillas on the side. Perfect for our cold, snowy day. This recipe is a keeper!!

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  59. Raised in Colorado, good green chile wasn't hard to come by. I now live in Maui and people look at me crazy when I say "Do you have any green chile?" This has been in the crock pot all day and I am just waiting for my husband to come home so we can dig in. It looks and smells just like "Home" Thank you for this great recipe!

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  60. This was outstanding! The one thing I love about your crockpot recipes is they don't taste like crockpot recipes. Yes, they may have an extra step or two in the prep process...but in the end the crockpot still does the cooking. I used pork tenderloin and two LARGE jalapeños. I also dumped in a can of drained, low-sodium black beans in the last hour of cooking. This had some nice kick to it but not so much that my 6 and 8 year old couldn't eat it or didn't like it. They both cleaned their plates. I served mine over a large bowl of chopped romaine lettuce and served everyone elses over jasmine rice. AWESOME! I topped the others' bowls with shredded cheese and a dollop of sour cream. Mine was fabulous just over the lettuce and I had a side of Mrs. Renfros Habanero salsa. HOT! Excellent meal again Gina! Thank you!

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  61. I also made this tonight - and it was fabulous!! I am back on my low-carb diet - so mine was over cauliflower, and it was perfect!! The hubby and son had tortillas and made tacos, they said this one is a definite keeper! Thanks Gina!

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  62. I know you used a pork loin. Are boneless porkchops the same?

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  63. I've made this 3 times now and it is fabulous! I serve it over brown rice and black beans. Delicious and easy!

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  64. I've made this a few times, and my family loves it! I did add two chopped red potatoes once when the weather was freezing, and it was fabulous, too.

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  65. I was going to start this in my crock pot this morning but had things come up so I had to cook it on my stove instead. The only thing I did different is I cut the pork loin into smaller pieces, saute them in a little olive oil, and used a whole can of chicken broth. We served this over rice, squeezed some lime juice over it and topped it with low fat sour cream. Luckily it only made 6 servings, if it would have made more I don't think we would have been able to stop eating it. Even even the kids loved it. Thanks for the recipe.

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  66. I made this in the crock-pot over the weekend, and it was DELICIOUS!! My boyfriend absolutely loved it, and was so surprised at the calorie count. He has loved every recipe of yours that I've tried, and you've given my crock pot a workout these past few weeks!

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  67. This was probably our favorite recipe yet! I made it last weekend and froze it, threw it in the crock pot yesterday, and we had it last night. So yummy! :)

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  68. Best recipe I've tried here yet! We love spicy food so I used Ro*Tel medium instead of mild, and I only had one can of whole green chiles so I added a couple adobo chiles for extra kick. Also used a whole cup of chicken broth and threw in some frozen corn toward the end. Seriously DELISH served over rice with a little cheese and sour cream. Wish I would have doubled the recipe!

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  69. Love your web site. A niece of mine turned me on to it. I have used several recipes and love each one. Your recipes have kept me and my husband out of the fast-food joints. I made this recipe this morning, but added my own little twist. I didn't have fresh jalapeno peppers, so I used the pickled ones in the can (took a couple seeded and sliced) added some of the juice as well. I also used fire-roasted chili's instead of ortega chili's. Sometimes the Rotel tomato anc chili can be a little hot for my taste..so I used the Del Monte tomato and chili's (2 cans) SMELLS WONDERFUL! can't wait to try it. Sure it will be family favorite. Thanks for the wonderful web site.

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  70. We love this recipe! So quick and easy and soooooo good! We can't wait to try it with chicken!

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  71. Yum yum!! Didn't cube the pork, instead browned the whole piece and it shredded/fell to pieces when we finished cooking. Added fresh garlic and used a jarred seasoned variety of green chile this morning. So so so incredibly delicious. Thank you!!!

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  72. Made this tonight, and it tastes wonderful! Thank you for sharing this recipe!
    I used a can of rotel's 'lime and cilantro' flavor, cause that's all I had, and I used only 1 7oz can of chiles (again, all I had). I didn't have jalepenos, but I added a dash or 3 of chili powder. I also added some left over green onion that was on it's last legs in the fridge.
    Very easy recipe! I am so glad I took the extra time to brown the meat, as well as trim as much fat as possible ...You don't realize how much fat is on there till you start cutting away!

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  73. I just put this in the crock pot. It didn't seem like much liquid was in there from just the 1/2 cup of chicken broth. Should I not have drained the cans of peppers and preserved the liquid?

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  74. How important is browning the pork first? I really didn't have time and just threw it all in the crock pot before we left for the day. I am hoping it will still taste good. I also added a can of black beans-

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  75. This looks fantastic. I agree; browning the meat before always seems to improve things.

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  77. I used your recipe as a starting point. After I brown the meat, I deglaze the pan with some tequila and add that to the crockpot. Instead of canned green chiles, I use my stash of roasted Hatch Chile from this past summer and omit the jalapeno altogether. Instead of tomato with chile, I found fire roasted chopped tomatoes at Sprouts. I also omit the cumin and the garlic powder, and instead I add another splash of tequila and zest and juice of half a lime. I had to skim a LOT of fat off at the end but so totally worth it!

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  78. Gina your recipes are fantastic - love your BBQ crocker and your quick weeknight ideas.

    Just can't help but add my two cents. Towards the SW (Colorado/New Mexico), it is utter blasphemy to put jalapenos in Green Chile - just sayin' ;)

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  79. Made for supper tonight, and it was amazing! With the help of WW and your wonderful recipes, I've lost 45 pounds in the last year. Thanks so much for sharing your wonderful food!!!

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  80. I browned and assembled the night before, and I used 2 whole fresh jalapenos minced with the ribs and seeds removed from 3/4ths of it, because I'm a wimp and don't like too much spice, and followed the rest of the recipe as is. the next morning I put it straight from fridge to slow cooker and cooked on low for 8 hours. Let me tell you, I'm glad I bought a 2nd pork roast cuz this is going into the bi-weekly dinner rotation for a while. I served with brown rice, light sour cream, salsa, avocado and a bunch of fresh lime wedges. It was a hit! and let me tell you, I had many a jealous look thrown my way when I brought leftovers to work for lunch the next day. thank you, Gina, for all you do!

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  81. Hi Gina! I stumbled upon this recipe when I searched for green chile recipes. I live in Las Cruces, New Mexico - land of enchantment and Hatch green chiles. Have you heard of them? I am a new food blogger (3 months) still trying to find my way. I love green chile, but a plate of stacked green chile and gooey cheese enchiladas with a fried egg on top doesn't fit my into my "diet" more than once or twice per year. I am looking at creating healthier recipes that incorporate our wonderful Hatch green chile. Your recipe looks delicious!

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    1. Yum hatch green chiles - now that's where it's at! Truly authentic green chile!!!

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  82. Love this recipe! Punched up the flavor with a few no/low-calorie additions:a Knorr chicken tomato bouillon cube, an additional, drained can of tomatoes with chiles and two heaping tablespoons of organic tomato paste. So delicious! I served it with cilantro lime rice, fresh chopped scallions, low-fat sour cream and avocado, plus extra chopped cilantro. Can you tell I love the condiments?!?

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  83. Great recipe! I used MILD Ro-Tel, MILD fire-roasted whole green chiles, and 1 1/2 tablespoons of finely minced jalapeno. The end result was pretty mild and kid-friendly. I think next time I would increase the jalapeno or use the regular (spicier) version of Ro-Tel to kick it up a bit. I deglazed the pan (after browning the pork) with the chicken broth. Cooked 4 hours on HIGH in the crockpot. The chunks of pork were a little dry (my pork was very lean, no fat) so I used the back of a spoon to "crush" the pork which essentially made it more like shredded pork. This helped the pork absorb some of the liquid which made it moist and also helped to thicken the overall dish. We ate this over jasmine rice, topped with avocado.

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  84. This was so delicious! As another commenter recommended, I added a can of black beans, and I also added some diced avocado on top. I found it very meat-heavy, so next time I'd add more veggies or serve some steamed veggies on the side.

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  85. Sweet Jesus, this recipe is so good! I made it a few weeks back and just pulled out the FROZEN LEFTOVERS and was still blown away!

    This time since the portion I froze was small, I cooked a couple tomatoes with a bit of salsa verde for a couple minutes, added it to the stew, and put some crumbled tortilla chips on top. It is SO GOOD!

    Added to my "rotation" - not that I really have one, but it's one of the few that will get reused as often as we like. Thanks!

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  86. yummy yummy! made this last night and its great~!

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