Slow-Cooker Pork and Green Chile Stew

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  • Level: Easy
  • Total: 20 min (plus 7-hour slow cooking)
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
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3/4 pound baby red-skinned potatoes, quartered

1 large poblano chile pepper, diced

3/4 cup jarred mild salsa verde

1/4 cup chopped fresh cilantro (leaves and tender stems), plus more for topping

2 corn tortillas, plus warmed tortillas for serving

1 1/4 pounds boneless pork butt, trimmed

Kosher salt and freshly ground pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 cup frozen fire-roasted corn, thawed

1/4 cup reduced-fat sour cream

3 tablespoons chopped pickled jalapeno peppers


  1. Combine the potatoes, poblano, salsa, cilantro and 3/4 cup water in a 6- to 8-quart slow cooker. Tear the tortillas into small pieces and stir into the mixture. Cut the pork in half and season with 3/4 teaspoon salt and a few grinds of pepper. Rub all over with the cumin and coriander. Add the pork to the slow cooker. Cover and cook on low until tender, 7 hours.
  2. Remove the pork to a plate. Stir the corn into the slow cooker and cover. Shred the pork into bite-size pieces, discarding any large pieces of fat. Return the pork to the slow cooker; season with salt and pepper.
  3. Divide the stew among bowls and top with the sour cream, pickled jalapenos and more cilantro. Serve with warmed tortillas.