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    You are in: Home / Recipes / Green Chile Pork Stew Recipe
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    Green Chile Pork Stew

    Green Chile Pork Stew. Photo by seal angel

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    Total Time:

    Prep Time:

    Cook Time:

    10 hrs 15 mins

    15 mins

    10 hrs

    Muffin Goddess's Note:

    This is one of those "stick-to-your-ribs" chilly-weather meals. I got this from a friend who is famous for her crockpot concoctions. Because of the nature of a crockpot, cooking time actually may range from 4 to 10 hours (depending on the cook's schedule).

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    Units: US | Metric


    1. 1
      Mix flour, cumin, pepper, salt, and sage in a gallon-size zipper bag.
    2. 2
      Add meat cubes and shake to coat thoroughly.
    3. 3
      Heat oil in a large skillet.
    4. 4
      Brown pork in batches (meat will be crispier that way); remove from skillet when browned and place in the crock of a 4-6 quart slow cooker.
    5. 5
      With the heat still on, add the vinegar to the skillet and quickly scrape up the browned bits left in the pan (the vinegar will reduce quite rapidly).
    6. 6
      Add the vinegar reduction to the meat in the crock.
    7. 7
      Add onions, potatoes, salsa, broth, and brown sugar to the crock and stir well.
    8. 8
      Cook on low for 8-10 hours (or high for 4-5 hours, if you can't wait that long).
    9. 9
      If you would like the stew to be a bit thicker, mash a few of the potatoes.
    10. 10
      Serve with slabs of warm cornbread (such as my recipe for Mexican Cornbread).

    Ratings & Reviews:

    • on April 16, 2014


      I was so impressed with this stew. I am usually not a fan of pork but I think the honey made a difference. I used La Victoria salsa and added a 29oz can of beans, some sliced carrots, and 3 good sized red potatoes. So very good!!!

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    • on March 26, 2014

      It's a keeper!

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    • on February 05, 2010


      Yum , this is a great recipe! I used pork stew meat and I followed all the directions. I did add some things. I added 4 cloves of minced garlic and a diced green pepper along with the onion and sauteed those for a few minutes before adding them to the crock pot. I used peeled red potatoes, quartered, instead of the canned and added 4 peeled and sliced carrots.I also added 1 teaspoon of oregano and a bay leaf. I did use the La Victoria enchilada sauce. At the end I did mash a few potatoes to make it thicker and I stirred in a can (15 ounces) of drained pinto beans and some fresh chopped cilantro. I topped each bowl with Monterey Jack cheese, cilantro, chopped green onions , and sour cream. Served with warmed flour tortillas. This was just what I was looking for and it was a very cozy meal on a cold night. Thank you so much for sharing this. Your friend has a wonderful crockpot concoction here!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Green Chile Pork Stew

    Serving Size: 1 (274 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 363.8
    Calories from Fat 125
    Total Fat 13.9 g
    Saturated Fat 3.3 g
    Cholesterol 124.8 mg
    Sodium 895.6 mg
    Total Carbohydrate 12.2 g
    Dietary Fiber 1.5 g
    Sugars 4.0 g
    Protein 45.2 g

    The following items or measurements are not included:

    baby potatoes

    tomatillo salsa

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