Slow Cooker Green Chile Stew

  4.5 – 36 reviews  • Pork

Roasted cauliflower soup that is filling and healthy.

Prep Time: 20 mins
Cook Time: 6 hrs 10 mins
Total Time: 6 hrs 30 mins
Servings: 6
Yield: 6 servings

Ingredients

  1. 2 ½ pounds boneless pork loin, cut into 3/4-inch cubes
  2. 1 (14.5 ounce) can diced tomatoes, drained
  3. 2 (7 ounce) cans diced green chiles
  4. 2 yams, peeled and cut into 1/2-inch pieces
  5. ½ onion, coarsely chopped
  6. 5 cloves garlic, minced
  7. 1 ½ teaspoons ground cumin
  8. 1 teaspoon dried oregano
  9. 1 teaspoon salt
  10. ground black pepper to taste
  11. 1 tablespoon hot pepper sauce
  12. 1 cup frozen corn
  13. ½ cup shredded Cheddar cheese

Instructions

  1. Combine the pork, tomatoes, green chiles, yams, onion, garlic, cumin, oregano, salt, black pepper, and hot pepper sauce in a slow cooker. Cover, and cook on Low until the pork is very tender, 6 to 7 hours.
  2. Stir in the frozen corn, recover, and cook until the corn is hot, 10 to 15 minutes. Sprinkle with shredded Cheddar cheese to serve.

Nutrition Facts

Calories 636 kcal
Carbohydrate 52 g
Cholesterol 129 mg
Dietary Fiber 8 g
Protein 44 g
Saturated Fat 10 g
Sodium 1443 mg
Sugars 6 g
Fat 28 g
Unsaturated Fat 0 g

Reviews

Michael Wright
I think i wound up with too much yams and too small a piece of pork. This would be my fault, not the recipe.
James Malone
My husband and I both loved it. I basically followed the recipe, but spiced it up some. I used 2 cans diced tomatoes (instead of 1) and 1 can of chicken broth. Because I use low-salt everything, I added more spice: I used 1 generous tablespoon of cumin and 1 generous tablespoon of oregano. I also added most of a bunch of fresh cilantro and 3 diced chipotle peppers in adobo.
Maxwell Mccoy
I made it as detailed for my first run; great recipe. We enjoyed the flavor of the different veggies.
Loretta Nelson
I left out the hot sauce. It had a nice flavor without it and guests could add it at the table if they wanted. I also served sour cream on the side along with the cheese.
Cathy Buck
My own little flair: For some extra spice, I added four 4oz. cans of “hot green chiles”, with 2 teaspoons of hot pepper sauce. Used pork loin that came with a mesquite flavoring. It all come together really well, even the sweet potato (which is what I assumed what meant by “yams”).
Roy Dean
Great flavor. Left out the corn, used tomatoes with green chillies (2 cans) and reduced tobasco to 2 tspn. Plenty of heat! Chunks of pork shredded at end when I tried to cut into smaller bite size portion and added additional flavor.
Kimberly Figueroa
I’ve made a very similar recipe for 45 years that’s a family standard so this interested me. I love yams and am always looking for a new way to use them and this did the trick. The next time I make it I’ll add a 15 oz. can of red beans and use the yellow hominy from my recipe in place of the corn. It’s a wonderful cold weather recipe and I enjoyed Linz’s use of pork as an alternative to the beef I use. Thanks for sharing this with us.
Ashley Duncan
Nummy stuff!! I’m gonna try a couple of the things that the others did the next times around. And yes, there will be many more times of making this one!!
John Oneal
Didn’t have a pork roast handy so I used 10 oz of chorizo and added diced potatoes. Used butternut squash instead of yams. What a great recipe.
Hailey Porter
Loved this!!! My whole family loved this stew. The only thing I changed was I used potatoes instead of yams as we don’t eat yams, delicious!!!
Robert Russell
This is best chile verde recipe I have ever tried. I am not big on yams, though. So I added 5 fresh tomatillos instead. Did not add diced red tomatoes. Seems to have better flavor with green tomatoes — just my opinion. My husband loves this dish and so do neighbors, as we like to share food. Thanks Linz.
Jennifer French
I added some avocado to the bowl when serving and it was delicious. Great addition to a good recipe. My sister loved it and asked for the recipe as soon as she tried it. I cooked it overnight on the 8 hour setting and it worked great.
Sabrina Allen
Made this with a left over smoked pork tenderloin we had. I used gold Yukon potatoes instead of sweet potatoes and used only 1 can of diced chilies and added 1.5 cups of chicken broth. Cooked it on the stove for about 20 minutes. It was OUTSTANDING!!
Mrs. Melissa Vasquez
Was a bit skeptical, but this turned out great! Used about 1 1/2 cups of chicken broth as suggested by others and used leftover grilled pork tenderloin. I also added a red bell pepper. My veggie hating husband and my three year old even approved.
Jennifer Norman
Great flavor. Will definitely make again.
Gerald Gould
This was great. I modified by using 1 Lb of taco seasoned turkey, and 1 Lb of turkey sausage. I also added 1 15 Oz can of chicken broth to make it more of a soup. Served with sliced avocado.
Michael Rivera
It was just average. The concept looked great, loved the idea of Yams and corn. My husband doesn’t want to eat it for leftovers. I wish it were good but I have to give it a thumbs down.
Heidi Singh
Amazing! I followed the recipe and added a con of seasoned black eye peas drained. It is our new New Years meal!
Brandy Jackson
I did tweak it a little used Tomatoes with Jalapenos about 1.5 tablespoons of Melinda’s Habanero sauce also used 1/2 of a small Africa yam threw in some Goat meat also since I do not have a slow cooker I just put in on the stove top on low in a 4 qt pot for 12 hours. If you use Goat meat do not forget to remove the skin.
Jacob Rivera
I’ve made this several times and we love it! I happened to have hot frozen green chile from Costco and I probably used a little more than called for in the recipe. I used a whole onion and 3 sweet potatoes, so added a little of my homemade veggie stock. My house smells sooo good!!
Anna Powell
Yum! I used one can of hot peppers and one of mild. It was a great balance of flavor and heat, as well as the sweetness added by the yams and corn. I might try hominy instead of corn in the future.

 

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