There are some recipes that just feel like a warm hug on a chilly evening. This Slow Cooked pork chile stew is absolutely one of those for me. It’s the kind of dish that fills your kitchen with the most incredible aroma, making everyone wander in to see what’s cooking. Honestly, it’s become my absolute favorite when I’m craving something deeply satisfying but don’t have a ton of active time to spend in the kitchen. It’s worlds away from those quick weeknight meals that sometimes leave you feeling a little uninspired. Think of it as the ultimate comfort food, with tender, melt-in-your-mouth pork and a rich, flavorful broth that’s just begging to be sopped up. If you love a good hearty soup or stew, this slow cooked pork chile stew is about to become your new best friend. It’s definitely a family favorite, and I always get requests for it when the weather starts to turn!
What is slow cooked pork chili stew?
So, what exactly *is* this magical dish I keep raving about? At its heart, it’s a wonderfully rich and savory stew where the star is pork that’s been slow-cooked until it’s unbelievably tender. We’re talking pork shoulder, the kind that just shreds apart with a fork. It simmers away in a flavorful broth with chiles – a mix of dried and maybe a touch of fresh, depending on how brave I’m feeling! – along with aromatics like onions, garlic, and some warming spices. It’s not overly spicy unless you want it to be, but it has this incredible depth of flavor that only time in a Slow Cooker can achieve. Think of it as the ultimate slow-simmered pot roast meets a deeply flavored chili, but with that distinct, comforting stew texture. It’s the kind of meal that’s hearty enough for a cold day but satisfying enough year-round. It’s essentially a labor of love, but the slow cooker does all the heavy lifting for you, which is why I love it so much.
Why you’ll love this recipe?
There are so many reasons why this slow cooked pork chile stew has earned a permanent spot in my recipe rotation. First and foremost, the flavor. Oh, the flavor! The pork becomes so incredibly tender and flavorful, soaking up all those delicious chile and spice notes. It’s rich, savory, and has just the right amount of depth without being overwhelming. It’s the kind of taste that makes you close your eyes and just savor it. Then there’s the simplicity. Seriously, this recipe is a lifesaver on busy days. You toss most of the ingredients into the slow cooker in the morning, and by dinnertime, you’ve got a gourmet-tasting meal ready to go. Minimal effort, maximum reward – that’s my kind of cooking! It’s also wonderfully cost-efficient. Pork shoulder is usually an affordable cut, and pantry staples like dried chiles and spices make up the bulk of the flavor. You get a huge bang for your buck with this one. And versatility? Absolutely! While it’s fantastic on its own, you can serve it over rice, with Crusty Bread, or even as a filling for tacos. It’s truly adaptable. What I love most about this recipe, beyond the incredible taste and ease, is the feeling it evokes. It’s homey, comforting, and perfect for sharing with loved ones. It’s like a culinary hug in a bowl that never disappoints. It’s a step up from a basic weeknight meal, but honestly, easier than making a pot roast from scratch. That’s the sweet spot for me!
How do I make slow cooked pork chili stew?
Quick Overview
This recipe is all about patience and letting your Slow Cooker do the work. We’ll start by searing the pork for extra flavor, then it’s all about layering your ingredients in the slow cooker. The magic happens as it simmers for hours, transforming tough cuts of pork into fork-tender deliciousness. You’ll finish it off by shredding the pork and letting it meld with the stew’s rich broth. It’s a simple process that yields incredibly complex flavors, making it perfect for those days when you want a hearty, impressive meal without the fuss. Trust me, the aroma alone will make you giddy!
Ingredients
For the Pork & Base: For the Pork & Base:
2-3 pounds boneless pork shoulder (also called pork butt), trimmed of excess fat
2 tablespoons olive oil
1 large yellow onion, chopped
4-6 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for a little heat!)
Salt and freshly ground Black Pepper, to taste
4 cups low-sodium chicken or beef broth
1 (14.5 ounce) can diced tomatoes, undrained
2-3 dried ancho chiles, stems and seeds removed (or other mild dried chiles like pasilla)
1-2 chipotle peppers in adobo sauce, chopped (plus 1 tablespoon of the sauce, for a smoky kick)
For Finishing Touches:
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry, optional, for thickening)
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Step-by-Step Instructions
Step 1: Sear the Pork
Before anything else, we’re going to give that pork shoulder a good sear. Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Season your pork generously all over with salt and pepper. Carefully place the pork into the hot oil and sear for about 3-4 minutes per side, until it’s beautifully browned. This step is crucial for developing deep flavor and a wonderful crust. Once seared, remove the pork from the skillet and set it aside. Don’t worry about cooking it through; that’s what the slow cooker is for!
Step 2: Sauté Aromatics
In the same skillet (don’t wipe it out!), add the chopped onion. Cook, stirring occasionally, until it starts to soften and turn translucent, about 5-7 minutes. Then, add the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for another minute, stirring constantly, until fragrant. This toasts the spices and really awakens their flavors. It makes a world of difference, I promise!
Step 3: Assemble in the Slow Cooker
Transfer the onion and spice mixture to your slow cooker. Place the seared pork on top of the aromatics. Now, nestle in the dried ancho chiles (if you want them softer, you can briefly soak them in hot water first, but it’s not strictly necessary). Add the chopped chipotle peppers and their adobo sauce. Pour in the chicken or beef broth and the can of diced tomatoes (undrained). Make sure the liquid comes up around the pork, but it doesn’t need to completely cover it. Season everything with a bit more salt and pepper.
Step 4: Slow Cook to Perfection
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. You want the pork to be incredibly tender and easily shreddable with a fork. I always go for the low setting if I have the time; it just seems to yield the most tender results. The smell that fills your house during this time is just heavenly – it’s a dinner invitation for everyone in the family!
Step 5: Shred the Pork
Once the pork is tender enough to shred, carefully remove it from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat. The meat should be falling apart beautifully.
Step 6: Thicken and Combine (Optional)
If you prefer a thicker stew, this is your moment. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir this slurry into the liquid in the slow cooker. Turn the slow cooker to high (if it wasn’t already) and let it simmer for another 15-20 minutes, or until the stew has thickened to your liking. Taste the broth and adjust seasoning with salt and pepper as needed. Then, add the shredded pork back into the slow cooker and stir to combine everything. Let it heat through for another 10 minutes or so.
Step 7: Rest and Serve
This stew is honestly even better after it’s had a chance to meld for a bit. If you can wait, let it rest for about 10-15 minutes before serving. Ladle the hot stew into bowls. Garnish generously with fresh chopped cilantro and serve with lime wedges on the side. Squeezing fresh lime juice over the top just brightens all those deep, rich flavors.
Step 8: Slice & Serve
The beauty of slow-cooked pork is how easily it shreds. The stew is best served hot, right after the final melding. Ladle generous portions into deep bowls. The shredded pork will be nestled amongst the tender chiles and tomatoes in that rich, savory broth. Don’t forget the fresh cilantro – it adds a pop of freshness that cuts through the richness beautifully. And those lime wedges? They are non-negotiable. A good squeeze of lime just elevates everything. I like to serve it immediately, when all those flavors have had a chance to really come together.
What to Serve It With
This slow cooked pork chile stew is so robust and flavorful, it honestly stands perfectly well on its own. But if you’re looking to make it a full meal, or just want some fun pairings, I’ve got you covered! For a simple breakfast, I sometimes serve a smaller portion with a couple of scrambled eggs on the side. It’s surprisingly hearty and satisfying. For a proper brunch, I love to serve it with some fluffy cornbread or even some simple baked tortillas. The cornbread is perfect for soaking up every last drop of that delicious broth. As a dessert, well, this isn’t really a dessert stew, but if you’re having it as a main course, I always follow it up with something light like fresh fruit or a simple rice pudding. For those cozy, late-night snacks, it’s fantastic served over a bed of fluffy white rice or even alongside some warm tortillas for making little mini-tacos. My family loves to have it with some roasted sweet potatoes on the side too – the sweetness of the potatoes is a lovely contrast to the savory stew. It’s all about comfort and making it your own!
Top Tips for Perfecting Your Slow Cooked Pork Chile Stew
I’ve made this slow cooked pork chile stew more times than I can count, and I’ve picked up a few tricks along the way that I think really make it shine. For the chiles, I usually use dried ancho chiles because they have a lovely, mild fruity flavor and a deep color, but don’t be afraid to experiment with others like pasilla or even a guajillo for a bit more fruitiness. If you want to add some heat, a jalapeño or serrano pepper, minced and added with the onions, works wonders. When it comes to searing the pork, don’t rush it. Getting a good, deep brown crust on all sides is where so much of that foundational flavor comes from. And always, *always* use the drippings left in the pan after searing to sauté your onions and garlic; that’s flavor gold! I’ve found that pork shoulder is really the best cut for this – it has enough fat to stay moist and become incredibly tender during the long cooking time. If you can only find pork butt, that’s essentially the same cut, so go for it! For the broth, using a good quality low-sodium broth is key so you can control the saltiness yourself. I’ve experimented with both chicken and beef broth, and honestly, they both work beautifully. Beef broth adds a slightly deeper, richer flavor, while chicken broth keeps it a little lighter. It really depends on what you have on hand or your preference. If you like your stew on the thicker side, the cornstarch slurry is your friend, but I often just let it reduce slightly on its own if I have time, which concentrates the flavor even more. Don’t be afraid to taste and adjust the seasoning at the end. Sometimes, the chiles can vary in saltiness, and your broth might be saltier or less so. A final pinch of salt and a good grind of black pepper can make all the difference. And finally, leftovers are fantastic! This stew often tastes even better the next day as the flavors have more time to meld. So, don’t be afraid to make a big batch!
Storing and Reheating Tips
One of the best things about this slow cooked pork chile stew is how well it keeps and reheats. If you find yourself with leftovers (which is rare in my house, but it happens!), store them in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen and meld even further, making it incredibly delicious the next day. For reheating, the stovetop is my preferred method. Gently warm it in a saucepan over medium-low heat, stirring occasionally, until heated through. You might need to add a splash of broth or water if it seems a bit too thick after refrigeration. If you’re in a rush, you can also reheat individual portions in the microwave, but be sure to stir halfway through to ensure even heating. I’ve also successfully frozen this stew. Let it cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It should keep well in the freezer for about 2-3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and then reheat as directed above. I find that the glaze (if you were to add one, though this recipe doesn’t have a specific glaze, I mean the rich broth) holds up wonderfully to freezing and reheating, so you don’t lose any of that wonderful flavor. Just be sure to store it in containers that leave minimal air space to prevent freezer burn.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite slow cooked pork chile stew. It’s the kind of meal that feels like a special occasion, but is so deceptively simple to make, thanks to the magic of the slow cooker. I love it because it brings so much warmth and comfort to the table, and it’s always a crowd-pleaser. Whether you’re looking for a hearty dinner on a cold night, a dish to impress guests, or just something incredibly delicious to fill your home with amazing aromas, this stew is it. It’s forgiving, flavorful, and always a win. If you enjoy deeply savory flavors and incredibly tender meat, I really think you’ll fall in love with this one too. Give it a try, and I can’t wait to hear how yours turns out! Let me know in the comments if you made any fun variations or what you loved most about it. Happy cooking!
Slow Cooker Pork and Green Chile Stew
Ingredients
Main Ingredients
- 2 pounds pork tenderloin cut into 2-inch pieces
- 1.5 teaspoons kosher salt
- black pepper to taste
- olive oil spray
- 1 teaspoon olive oil
- 2 tablespoons all-purpose flour
- 0.75 cup diced onion
- 2 tablespoons jalapeño chopped, plus more for garnish
- 2 cans whole green chiles 4.25 oz each, such as Hatch, sliced into thick rounds
- 1 can diced tomatoes and green chilies 10 oz, such as Ro*Tel Mild
- 0.33 cup low-sodium chicken broth or bone broth
- 1 tablespoon cumin
- 0.5 teaspoon garlic powder
Instructions
Preparation Steps
- 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 to the skillet and sauté the onion and jalapeño 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.
