Savory Slow Cooker Mexican Pork and Green Chile Stew: A Flavor Fiesta!

This Mexican Pork and Green Chile Stew, also known as Chile Verde, is a hearty and flavorful dish perfect for a cozy night in or a lively gathering. It’s a delightful combination of tender pork, vibrant green chiles, aromatic spices, and a rich, savory broth. Best of all, this recipe uses a slow cooker, making it incredibly easy to prepare. Simply toss the ingredients in, set it, and forget it! The result is a deeply flavorful and satisfying stew that will transport your taste buds south of the border.

## Why You’ll Love This Recipe

* **Effortless:** The slow cooker does all the work, making this a perfect weeknight meal.
* **Flavorful:** The combination of pork, green chiles, and spices creates a truly unforgettable taste.
* **Versatile:** Serve it as a stew, over rice, in tacos, or even as a filling for burritos.
* **Freezer-Friendly:** Make a big batch and freeze leftovers for easy meals later.
* **Customizable:** Adjust the heat level by using different types of green chiles.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need:

* **Pork:** 3 pounds boneless pork shoulder (also known as pork butt), cut into 1-inch cubes. Pork shoulder is ideal because it has good marbling, which renders during the slow cooking process, resulting in incredibly tender and flavorful pork. You can also use pork loin, but be careful not to overcook it, as it can become dry.
* **Green Chiles:** 2 pounds fresh Anaheim or Hatch green chiles, roasted, peeled, seeded, and chopped. Fresh green chiles are the star of this dish, providing a unique flavor and a mild to moderate heat. Roasting them brings out their natural sweetness and adds a smoky depth. You can find fresh green chiles at most grocery stores during the late summer and early fall. If fresh chiles are unavailable, you can substitute with canned diced green chiles (about 24 ounces), but the flavor will be slightly different. For a spicier stew, use a mix of mild and hot green chiles, such as Poblano and Serrano peppers.
* **Onion:** 1 large yellow onion, chopped. Onion forms the base of the flavor profile, adding sweetness and depth to the stew.
* **Garlic:** 4 cloves garlic, minced. Garlic is another essential ingredient, providing a pungent and savory note.
* **Chicken Broth:** 4 cups chicken broth. Chicken broth provides the liquid base for the stew, adding richness and flavor. You can use low-sodium chicken broth to control the salt content.
* **Tomatillos:** 1 pound tomatillos, husked and quartered. Tomatillos add a tangy and slightly acidic flavor that complements the green chiles and pork. They also help to thicken the stew.
* **Jalapeño Pepper:** 1 jalapeño pepper, seeded and minced (optional, for extra heat). If you like a spicier stew, add a jalapeño pepper. Remember to remove the seeds and membranes to control the heat level.
* **Cilantro:** 1/2 cup chopped fresh cilantro. Cilantro adds a fresh and herbaceous flavor to the stew.
* **Lime Juice:** 2 tablespoons fresh lime juice. Lime juice brightens the flavors and adds a touch of acidity.
* **Spices:** 1 tablespoon ground cumin, 1 tablespoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon ground cloves. These spices create a warm and complex flavor profile that complements the pork and green chiles.
* **Olive Oil:** 2 tablespoons olive oil (or vegetable oil). Olive oil is used to sear the pork, adding flavor and helping it to brown.

## Roasting Green Chiles: A Step-by-Step Guide

Roasting the green chiles is a crucial step in this recipe. It enhances their flavor and makes them easier to peel. Here’s how to do it:

1. **Wash and Dry:** Wash the green chiles thoroughly and pat them dry.
2. **Roast:** There are several ways to roast green chiles:
* **Oven:** Preheat your oven to 450°F (232°C). Place the chiles on a baking sheet lined with parchment paper or aluminum foil. Roast for 15-20 minutes, turning them occasionally, until the skins are blackened and blistered.
* **Broiler:** Place the chiles on a baking sheet and broil them on high heat, turning them frequently, until the skins are blackened and blistered. This method is faster than oven roasting, but you need to watch them carefully to prevent burning.
* **Gas Stovetop:** Place the chiles directly over the gas flame of your stovetop. Use tongs to turn them frequently until the skins are blackened and blistered.
* **Grill:** Grill the chiles over medium heat, turning them occasionally, until the skins are blackened and blistered.
3. **Steam:** Place the roasted chiles in a bowl and cover it with plastic wrap or a lid. Let them steam for 10-15 minutes. This will help to loosen the skins.
4. **Peel:** Once the chiles are cool enough to handle, peel off the blackened skins. You can use your fingers or a paring knife. Don’t worry if you don’t get every last bit of skin off.
5. **Seed and Chop:** Cut off the stems, remove the seeds and membranes, and chop the chiles into bite-sized pieces.

## Step-by-Step Instructions for Making Slow Cooker Mexican Pork and Green Chile Stew

Now that we have our ingredients prepped, let’s make the stew:

1. **Sear the Pork:** In a large skillet, heat the olive oil over medium-high heat. Season the pork cubes generously with salt and pepper. Sear the pork in batches, browning on all sides. This step is important because it adds flavor and helps to seal in the juices. Don’t overcrowd the skillet, as this will lower the temperature and prevent the pork from browning properly.
2. **Add to Slow Cooker:** Transfer the seared pork to a 6-quart or larger slow cooker.
3. **Sauté Aromatics:** In the same skillet, add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. This step helps to develop the flavors of the onion and garlic before they go into the slow cooker.
4. **Add to Slow Cooker:** Transfer the sautéed onion and garlic to the slow cooker.
5. **Add Remaining Ingredients:** Add the roasted green chiles, tomatillos, jalapeño pepper (if using), chicken broth, cumin, oregano, salt, pepper, and cloves to the slow cooker.
6. **Stir:** Stir everything together to combine.
7. **Cook:** Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is very tender and easily shreds with a fork. The longer it cooks, the more flavorful it will become.
8. **Shred Pork:** Once the pork is cooked, use two forks to shred it directly in the slow cooker.
9. **Stir in Fresh Ingredients:** Stir in the chopped cilantro and lime juice. Taste and adjust seasonings as needed. You may want to add more salt, pepper, or lime juice to your liking.
10. **Serve:** Serve hot, garnished with your favorite toppings. See serving suggestions below.

## Serving Suggestions

This Mexican Pork and Green Chile Stew is incredibly versatile. Here are some serving suggestions:

* **As a Stew:** Serve it in a bowl with a dollop of sour cream or Greek yogurt, a sprinkle of chopped cilantro, and a wedge of lime.
* **Over Rice:** Spoon it over cooked rice (white, brown, or cilantro-lime rice) for a complete and satisfying meal.
* **In Tacos:** Use it as a filling for tacos. Top with your favorite taco toppings, such as shredded cheese, lettuce, tomatoes, onions, and salsa.
* **In Burritos:** Wrap it in a warm tortilla with rice, beans, cheese, and sour cream to make a delicious burrito.
* **As a Nacho Topping:** Spoon it over tortilla chips and top with cheese, jalapeños, and sour cream for a flavorful nacho appetizer.
* **In Quesadillas:** Use it as a filling for quesadillas. Serve with sour cream or guacamole.

## Tips and Variations

* **Adjust the Heat:** Control the heat level by using different types of green chiles. For a milder stew, use Anaheim or Poblano peppers. For a spicier stew, use Serrano or Jalapeño peppers. You can also add a pinch of cayenne pepper or a dash of hot sauce.
* **Add Beans:** Add a can of drained and rinsed pinto beans or black beans to the slow cooker for extra heartiness.
* **Add Potatoes:** Add diced potatoes (such as Yukon Gold or Russet) to the slow cooker along with the other ingredients. They will cook until tender and add a creamy texture to the stew.
* **Thicken the Stew:** If you prefer a thicker stew, you can thicken it by mashing some of the tomatillos with a fork or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the slow cooker during the last 30 minutes of cooking.
* **Make it Vegetarian:** Substitute the pork with cubed butternut squash or sweet potatoes for a vegetarian version.
* **Use Different Broth:** You can use vegetable broth instead of chicken broth for a vegetarian version.
* **Add Corn:** Stir in a can of drained corn or frozen corn kernels during the last 30 minutes of cooking for a touch of sweetness.
* **Make it in an Instant Pot:** If you don’t have a slow cooker, you can make this stew in an Instant Pot. Sear the pork using the sauté function. Add the remaining ingredients and cook on high pressure for 30 minutes, followed by a 15-minute natural pressure release.

## Make Ahead and Storage Instructions

* **Make Ahead:** This stew can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually deepen and improve over time.
* **Storage:** Store leftovers in an airtight container in the refrigerator for up to 4 days.
* **Freezing:** This stew freezes well. Allow it to cool completely before transferring it to a freezer-safe container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

## Reheating Instructions

* **Stovetop:** Reheat the stew in a saucepan over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the stew in the microwave on high for 2-3 minutes, stirring halfway through, until heated through.
* **Slow Cooker:** Reheat the stew in the slow cooker on low for 1-2 hours, or until heated through.

## Nutritional Information (Approximate)

* Calories: 450
* Protein: 40g
* Fat: 25g
* Carbohydrates: 20g
* Fiber: 5g

*Note: Nutritional information is approximate and may vary depending on the specific ingredients and portion sizes used.*

## Printable Recipe Card

## Conclusion

This Slow Cooker Mexican Pork and Green Chile Stew is a guaranteed crowd-pleaser. It’s easy to make, packed with flavor, and incredibly versatile. Whether you’re serving it as a stew, in tacos, or over rice, it’s sure to be a hit. So gather your ingredients, fire up your slow cooker, and get ready to enjoy a taste of Mexico!

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