Pork Green Chile Stew
Chunks of lean pork slow-cooked in the crock pot with tomatoes, green chiles, and jalapeño for a delicious, hearty weeknight meal with a little heat. This easy pork green chile stew is perfect for busy families, freezer-friendly, and bursting with Southwestern flavor.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 pounds pork tenderloin cut into 2-inch chunks
- 1.5 teaspoons kosher salt plus black pepper to taste
- 1 teaspoon olive oil
- spray olive oil spray
- 0.0625 cups all-purpose flour divided into 2 tablespoons
- 0.75 cup diced onion
- 2 tbsp chopped jalapeño plus extra for garnish
- 8.5 oz whole green chiles 2 cans (4.25 oz each), sliced into thick rounds, such as Hatch
- 10 oz diced tomatoes and green chilies such as Ro*Tel Mild, undrained
- 0.3333333333 cup low-sodium chicken broth or bone broth
- 1 tablespoon ground cumin
- 0.5 teaspoon garlic powder
Instructions
Preparation Steps
- Cut pork tenderloin into 2-inch pieces. Season evenly with salt and black pepper.
- Heat a large non-stick skillet over high heat. Lightly spray with olive oil spray, then brown pork over medium heat on all sides, about 3 to 4 minutes total.
- Sprinkle 1 tablespoon of flour over the pork and stir to cook for 30 seconds. Add the remaining tablespoon of flour and cook for another 30 seconds. Transfer the pork to a slow cooker.
- Add 1 teaspoon of olive oil to the skillet. Sauté onion and jalapeño for 3 to 4 minutes until softened. Transfer them to the slow cooker on top of the pork.
- Add green chiles, diced tomatoes with green chilies, chicken broth, cumin, and garlic powder to the slow cooker. Stir gently to combine.
- Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the pork is tender and easily shreds with a fork.
- Taste and adjust salt and pepper as needed. Serve hot, garnished with extra jalapeño slices if desired.
Notes
Substitute pork shoulder for tenderloin if desired — it becomes even more tender during long cooking. Leftovers reheat and freeze beautifully. Serve with rice, tortillas, or low-carb alternatives. For a thicker stew, remove the lid in the last 30 minutes or stir in a cornstarch slurry.