Slow Cooker Green Chile Stew recipe

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Ingredients

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

Nutrition Info

636 calories
carbohydrate: 51.7 g
cholesterol: 129 mg
fat: 27.6 g
fiber: 8.1 g
protein: 44.2 g
saturatedFat: 10.3 g
servingSize: -
sodium: 1443 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

After much trial and error, the best way I've found to make Green Chile Stew! Easy to put together and delicious to eat. I think the yams and corn give it a little something extra, plus it's a great way to get more veggies in. All in all a very hearty meal. I like to serve with quartered tortillas for dipping!

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