Slow Cooker Pork and Green Chili Stew

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Slow Cooker Pork and Green Chili Stew – Chunks of lean pork, slow cooked in the crock pot with tomatoes, green chiles and jalapeño for a delicious weeknight stew meal with a little bit of heat!

Slow Cooker Pork and Green Chili Stew – Chunks of lean pork, slow cooked in the crock pot with tomatoes, green chiles and jalapeño for a delicious weeknight stew meal with a little bit of heat!Slow Cooker Pork and Green Chile Stew

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. More pork crock pot recipes you might enjoy are Italian Pulled Pork Ragu, Sazon Pork Chops, and  Pork and Gandules.

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 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 it. So keep in mind that you’ll lose some meat.  I like to brown the meat before adding it to the crock pot. For best results, I add a little flour while it browns to thicken it a bit, before adding it to the crock pot. 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!

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

Slow Cooker Pork and Green Chili Stew – Chunks of lean pork, slow cooked in the crock pot with tomatoes, green chiles and jalapeño for a delicious weeknight stew meal with a little bit of heat!
Slow Cooker Pork and Green Chili Stew – Chunks of lean pork, slow cooked in the crock pot with tomatoes, green chiles and jalapeño for a delicious weeknight stew meal with a little bit of heat!
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4.78 from 9 votes
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Slow Cooker Pork and Green Chile Stew

253 Cals 33 Protein 5.5 Carbs 9 Fats
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: American
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!

Ingredients

  • 2 lbs pork tenderloin
  • 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

Instructions

  • 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 6 to 8 hours or HIGH for 4 hours.
  • When done, adjust salt and pepper to taste if needed.

Nutrition

Serving: 3/4 cup, Calories: 253kcal, Carbohydrates: 5.5g, Protein: 33g, Fat: 9g, Saturated Fat: 2.5g, Cholesterol: 70mg, Sodium: 836mg, Fiber: 0.5g, Sugar: 1.5g
WW Points Plus: 6
Keywords: crock pot pork tenderloin, green chili pork stew, pork crock pot recipes, pork stew slow cooker, slow cooked pork

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134 comments

  1. I’m Colorado born with New Mexican roots. This green chile  recipe is pretty much a healthy dupe for what I grew up eating with mi familia. I’m changing my diet for health reasons but was craving a “smothered” burrito, with low carb tortillas of course. I only made slight changes to add more spice because of what we’re used to.. This recipe hit the spot and was a great alternative to have what me and my own family love. Thanks for sharing your gift of making traditional dishes not only healthy but delicious Gina. 

  2. I make this stew on the regular–it’s really good and everyone I’ve served it to loves it! Lately I’ve been making it entirely in my enamel dutch oven. Very little splatter when browning the meat (because of the high sides on the pot). No slow cooker to wash. I cook on the stovetop, lid on, lowest setting for about 3 hours, or until meat is tender. But I’d still use the slow cooker if I was going to be out that day. Either way, great recipe.

  3. TIMESAVER!!! I made this today; however, I did it in the Instant Pot for 11 minutes; first browning the pork on stovetop (it could be done in IP) and then adding the pork first to the IP and topping with the remaining ingredients. It came out perfect! I always add a bit of additional flour mixed with water to thicken it up at the end.

  4. I make this recipe at least once a month; my husband wanted me to try it with chicken. I did it in the Instant Pot set at 10 minutes. It was a bit soupy so I thickened it a bit with a roux and let it sit on the warm setting for about 10 minutes. It was fabulous!

  5. Has anyone made this in the IP? 

    • I just tried it but using chicken instead of pork. It was perfect! I set the IP for 10 minutes and let it natural release for about 10 minutes.

  6. Used three triple thick boneless pork chops from costco. They were very lean and I knew they could be tough. They cooked fork tender . Used one whole garlic toe secured with a toothpick as i dislike dried garlic . cut down on the jalapeno. These slight personal adjustments did not change the basic recipe . It is a solid winner.

  7. I love this recipe! Are you able to make it in an Instant Pot?

  8. Amazing!!! My husband and I recently moved to the midwest from Denver after living there for about 5 years and consuming some form of green chile  probably once a week. I had been meaning to attempt a green chile recipe, but everything I found was incredibly involved, fatty, and militant in only using freshly-roasted hatch chiles. I tried this recipe and it is SO good. We both loved it, and we don’t even need to feel guilty about it! I try not to cook pork very much but this is absolutely worth it. Thank you, Gina!!

  9. Another winner dinner! Used hot RoTel and it was a god amount of heat.

  10. This is an excellent recipe for anyone trying to watch their weight and make low fat and low carb entrees. I used some lean pork loin thick slices in lieu of chicken, since that is what I had on hand, and browned the pork, then cooked the entire batch 34 minutes. Perfect! The flavors are excellent and I did use an immersion blender to blend the sauce, which was delicious. Served it over cauliflower rice with some sliced avocado on top. A keeper recipe, to be sure.

  11. Hi Gina, we’ve made this several time and love it! Could you make this in the insta pot instead? If so what should we change?

  12. I made this today and the flavor was good, but cooking it for 6-8 hours on low pulverized the green chiles. Next time I will cut down the cooking time and add more cumin.

  13. I had leftover pork from carnitas and made this. Very quick,easy, and delicious.