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 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.
You can use pork tenderloin, boneless loin roast or pork shoulder which has a bit more fat so it will be the most tender, just be sure to trim it before cooking it. 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, use gluten-free flour.
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 Chile Stew
Equipment
Ingredients
- 2 pounds pork tenderloin
- 1 1/2 teaspoons kosher salt, and black pepper to taste
- olive oil spray
- 1 teaspoon olive oil
- 2 tbsp all-purpose flour
- 3/4 cup diced onion
- 2 tbsp jalapeño, chopped, plus more for garnish
- 2 4.25 oz cans whole green chiles, such as Hatch, sliced into thick rounds
- 10 oz can diced tomatoes and green chilies, Such as Ro*Tel Mild
- 1/3 cup low-sodium chicken broth, or bone broth
- 1 tablespoon cumin
- 1/2 teaspoon garlic powder
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. Transfer the browned pork to the slow cooker
- Add oil the the skillet and saute the onion and jalapeno, until soft, 3 to 4 minutes. Transfer to the slow cooker 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 as needed.
