This one is a favorite go-to for cold, winter nights or the perfect pick-me-up for when sick days hit. Tender pork, smoky green chiles, and our special spice blend take this stew’s flavor to the next level. This comfort food just got a whole lot easier.
Looking for more delicious stew recipes? Try our Slow Cooker Beef Stew.
Why My Recipe
- Green chiles and our spice blend give the broth a smoky flavor with a kick.
- Use pork loin for sturdy chunks, or country-style pork ribs for shredded pork goodness.
- Quick prep time and then let the rest take care of itself in the slow cooker.
We love this easy, slow cooker stew not only for its convenience but for the depth of flavor it develops while cooking low and slow all day. Hearty vegetables and tender pork make this stew super filling and satisfying. Russet potatoes soak up the flavor from the green chiles and spices while adding extra starch, making this stew perfectly thick and flavorful without using cornstarch or cream for the base.
Ingredient Notes
- Pork: You can use either a pork loin for a sturdy option, or country-style pork ribs for a shred-able option.
- Russet Potatoes: Higher in starch content so this naturally thickens the stew and the potatoes hold up well.
- Carrots: Baby carrots work too.
- Diced Tomato: Can substitute with canned. Fire-roasted tomatoes are a great option for an extra smoky flavor.
- Onion: Use a yellow or white onion. Dice it into small pieces.
- Garlic: Freshly minced garlic provides the best flavor, but jarred minced garlic works in a pinch.
- Bay Leaf: This small leaf adds subtle flavor as the soup simmers. Just don’t forget to fish it out before serving!
- Spices: If you prefer a milder chili, you can reduce or omit the cayenne pepper.
- Chicken Broth: Using a low-sodium option allows you to best control the flavor—it’s a great chef tip.
- Diced Green Chiles: If you want a spicier kick, you can opt for hot green chiles or add canned diced jalapeños.
Pork Options
Pork loin is a great stew meat option not only because it’s inexpensive, but it’s also super tender! The pork loin will hold it’s shape for more firm chunks in your stew.
A pork shoulder or pork butt can also work. These are sold in larger sizes so you may need only a portion of a roast. They are also fattier cuts of pork and will shred in the stew.
Country-style boneless pork ribs are cuts from a pork butt and are sold in much smaller portions. These are perfect for this recipe!
Adjust the Heat
Green chiles are considered to be moderately hot—spicier than green bell peppers, but not as spicy as jalapeños.
For less heat: You can opt for mild canned green chiles and reduce or omit the cayenne powder.
For more heat: Swap out the mild green chiles for hot green chiles or canned diced jalapeños.
Serving Suggestions
Garnish your stew with fresh slices of jalapeños to complement the green chiles and pork—and to spice things up a bit!
Add some bright, herby flavor by adding freshly chopped parsley to the stew once it’s finished cooking.
Pair with a crusty bread or homemade rolls for dipping to soak up the flavorful broth.
Storage & Reheating
Cool the stew to room temperature before transferring it to containers for storage.
Refrigerate in an airtight container for 3 to 4 days.
To freeze, transfer to an airtight freezer container or a resealable freezer bag. Remove as much air as possible and freeze for up to 3 months.
Reheat on the stove over medium heat, adding a little water or broth if necessary to adjust consistency.
Reheat in the microwave in 30-second increments, stirring in between each for even heating.
I made this one! I did add chopped celery and omitted the black pepper and cayenne pepper. Only because the green chilies I canned last fall are super hot and I knew it would overwhelm the heat. I’ve never thought of adding cumin to my soups. Delicious addition
Easy and good !
Made this for dinner the other night. Very easy to put together. Delicious!