Slow-Cooker Pork and Green Chile Stew
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 380
- Total Fat
- 12 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 90 milligrams
- Sodium
- 884 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 4 grams
- Protein
- 32 grams
- Sugar
- 6 grams
- Total: 20 min (plus 7-hour slow cooking)
- Active: 20 min
Ingredients
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
Directions
- 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.
- 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.
- Divide the stew among bowls and top with the sour cream, pickled jalapenos and more cilantro. Serve with warmed tortillas.