Green Chile Pork Stew

READY IN: 10hrs 15mins
Recipe by Muffin Goddess

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).

Top Review by seal angel

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!!!

Ingredients Nutrition


  1. Mix flour, cumin, pepper, salt, and sage in a gallon-size zipper bag.
  2. Add meat cubes and shake to coat thoroughly.
  3. Heat oil in a large skillet.
  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. 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. Add the vinegar reduction to the meat in the crock.
  7. Add onions, potatoes, salsa, broth, and brown sugar to the crock and stir well.
  8. Cook on low for 8-10 hours (or high for 4-5 hours, if you can't wait that long).
  9. If you would like the stew to be a bit thicker, mash a few of the potatoes.
  10. Serve with slabs of warm cornbread (such as my recipe for Mexican Cornbread).

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