Crockpot Green Chili Stew
This crockpot green chili stew is a hearty bowl of tender pork, potatoes and roasted green chiles in a savory broth. It is warm, mildly spicy and tastes like it simmered on a stove all day.
8
servings20
minutes8
hoursPork shoulder, potatoes and roasted green chiles simmer in a tomatillo broth until fork-tender. It is hearty and mildly spicy.
Ingredients
2 1/2 lb boneless pork shoulder, trimmed and cut in 1 1/2 inch cubes
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon vegetable oil
1 large yellow onion, diced
5 cloves garlic, minced
2 cans (4 oz each) diced green chiles
1 jar (16 oz) green tomatillo salsa
3 cups low-sodium chicken broth
1 1/2 lb Yukon Gold potatoes, cut in 3/4 inch chunks
2 teaspoons ground cumin
1 teaspoon dried oregano
1 jalapeno, seeded and diced
1/4 cup chopped cilantro
1 tablespoon lime juice
Directions
- Season the pork with the salt and pepper.
- Brown the pork in the oil in batches, 2 to 3 minutes per side. Do not crowd the pan. Move to the slow cooker.
- Cook the onion in the same pan for 3 minutes, scraping up the browned bits, then add the garlic and cook 30 seconds.
- Scrape the onion mixture into the slow cooker.
- Add the green chiles, salsa, broth, cumin, oregano and jalapeno. Stir well.
- Cover and cook on LOW for 7 hours or on HIGH for 4 hours.
- Add the potatoes and cook 1 hour on HIGH or 2 hours on LOW, until the pork and potatoes are fork-tender.
- Use a spoon to lightly mash a few potatoes against the side of the pot to thicken the stew.
- Stir in the cilantro and lime juice, taste for salt and serve.
Notes
- Pork shoulder is best, but boneless country-style ribs work too. For a green chili pork stew with more heat, use hot green chiles. Leftovers keep 5 days and taste better the next day. Freeze without potatoes for up to 3 months.
Why this green chili stew works low and slow
Pork shoulder is full of connective tissue that dissolves during a long, gentle cook, leaving tender, juicy pieces. A hot oven or pan can turn it dry before it softens. The slow cooker gives it the hours it needs without any watching.
The roasted green chiles and tomatillo salsa do the work of a long-simmered sauce. By the time the pork is tender, the broth is tangy, smoky and slightly sweet.
A pot like this also holds up beautifully. It tastes better after a night in the fridge, so make it ahead for a party or a busy week.
Ingredient notes
Pork shoulder: Look for marbling. Trim thick caps of fat but leave the thin streaks. Cut even cubes so they cook at the same pace.
Green chiles: Canned diced Hatch or mild green chiles bring smoke and gentle heat. Add the jalapeno only if you want more spice.
Tomatillo salsa: A jar of green salsa gives the stew its tang and body. Choose one with a short ingredient list.
Yukon Gold potatoes: They stay creamy and hold their shape. Add them partway through so they do not fall apart.
Cumin and oregano: Both add warmth and earthy depth that rounds out the sharp chiles.
Garlic and onion: Both go in at the start and melt into the broth. Brown the onion lightly for a sweeter, deeper base, and use fresh garlic rather than powder for the best flavor.
Chicken broth: Use low-sodium so you control the salt, since the salsa and chiles carry plenty. Homemade broth makes a richer pot, but a good carton works fine.
Tips for the best stew
Brown in batches: Crowded pork steams instead of browning. Work in two batches for deeper flavor.
Add potatoes late: The most common mistake is putting potatoes in at the start. After 8 hours they break down. Add them about an hour or two before the end.
Finish with lime: Acid at the end brightens the stew and balances the richness of the pork.
Skim the fat: Pork shoulder releases a fair amount of fat. Use a wide spoon to skim the surface before serving so the broth stays clean and bright.
Swaps and variations
Use boneless chicken thighs for a quicker version, with 4 hours on LOW. Add a can of drained white beans for extra body. Poblano peppers, roasted and diced, add smoky depth. For a lighter stew, trim the pork closely. Serve with warm tortillas for scooping.
Do not use lean pork loin, which dries out and turns stringy over hours of heat.
For a thicker stew, stir in a spoonful of masa harina mixed with water during the last 30 minutes. For more green flavor, add a handful of roasted poblano strips.
What to serve with it
Ladle into bowls and top with sour cream, avocado, cilantro and a squeeze of lime. Serve with warm flour tortillas, cornbread or tortilla chips on the side. A crisp slaw balances the richness.
Shred a little extra cheese for the table, and slice a few radishes for crunch. A squeeze of lime goes on last.
Storing and reheating
Refrigerate in a covered container for up to 5 days. The stew thickens as it sits, so add a splash of broth when reheating on the stove.
Freeze for up to 3 months, ideally without the potatoes, which turn grainy. Thaw overnight in the fridge.
Reheat gently and avoid boiling hard, which can break the potatoes into mush.
Crockpot Green Chili Stew at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 15, led by boneless pork shoulder, kosher salt, black pepper, vegetable oil
Tips for Crockpot Green Chili Stew
Pork shoulder is best, but boneless country-style ribs work too. For a green chili pork stew with more heat, use hot green chiles. Leftovers keep 5 days and taste better the next day. Freeze without potatoes for up to 3 months.
Crockpot Green Chili Stew FAQ
How long does Crockpot Green Chili Stew take?
Crockpot Green Chili Stew takes 8 hours of cooking after 20 minutes of prep.
How many people does Crockpot Green Chili Stew serve?
This recipe makes 8 servings.
What do I need to make Crockpot Green Chili Stew?
15 ingredients, led by boneless pork shoulder, kosher salt, black pepper, vegetable oil. Amounts are in the recipe card above.
