Best Green Chili Slow Cooker Stew

There are some days when I crave a change of pace – something different. From time to time, I love to spice things up a bit!

This green chili is my own personal creation, and I love to spice it up as much as possible. This is one of those meals that I just dump ingredients in until it smells, tastes, and looks right! It took me a while to measure out ingredients to write the recipe, since I tend to create without measuring. You will find that this delicious chili is a welcome treat on cold winter days, and when those amazing fresh green chili peppers are in season. Enjoy!

My favorite tips:

*The beauty of this recipe is that it is an easy slow cooker meal… it is ready to eat when you get home from a long day, or you can stay home and enjoy the delicious aroma as it cooks.
*You can eliminate the pork to make this a vegetarian meal, or use a different meat. I have substituted with either beef and chicken, and both are delicious.
*Use at least a 6 quart slow cooker for this recipe. The 6 quart cookers effectively hold about 5 quarts of food, in my experience. If you use a smaller cooker, adjust ingredients appropriately. Better yet, try a multi-pot so you can eliminate the need for a skillet! I have this one and love it!
*If it cooks a little longer than recommended, that is okay. The flavors continue to blend as it cooks.
*Add more or less meat to your taste. This is true of the onion, potatoes, peppers, and spices, as well. I encourage creativity!
*For the peppers, I often use canned Hatch green chilis. Use the liquid, also! If you have fresh or frozen green chilis, those are amazing in this recipe. You can roast and peel them, chop them into large bite sized pieces, and add them right into the mix. If you use the fresh peppers, be sure to add extra vegetable stock.
*Cayenne pepper powder – I use a bit more than this recipe to make mine spicier. You can leave this out entirely if you prefer a milder chili.
*I like to serve with warm corn tortillas.
*I use Cotija cheese and plain Greek yogurt. Feel free to mix this up with different cheeses, sour cream, or Mexican crema.
*You can prepare this the night before, adding all ingredients to the slow cooker. Refrigerate overnight, and cook the next day. You may want to cook a bit longer since the ingredients will be starting out colder.

Best Green Chili Slow Cooker Stew

Recipe by AmiessaCourse: All Recipes, Savory Soups and StewsCuisine: SouthwesternDifficulty: Easy

Servings

4

servings

This slow cooker green chili is so delicious! It is even better the next day!

Ingredients

• 1 lb pork loin, chopped into 1 inch pieces

• 1 small onion, cut into thin wedges

• 1 Tbsp olive oil

• 3 medium russet potatoes, chopped into large bite-sized pieces

• 27 oz can of whole green chilis with liquid, chopped into bite-sized pieces

• 8 oz can of tomato sauce

• 4 14.5 oz cans diced tomatoes with liquid

• 8 oz vegetable broth – gluten free

• 3 Tbsp dried oregano

• 3 Tbsp chili powder

• 3 Tbsp ground cumin

• 1 Tbsp red pepper flakes

• 1 1/2 Tbsp garlic powder

• 1 tsp sea salt

• 1 tsp black pepper

• 1/2 tsp cayenne pepper powder

• Corn tortillas

• Garnish – fresh jalapeno slices

• Garnish – Cotija cheese

• Garnish – plain Greek yogurt

• Garnish – Cilantro

Directions

• Heat olive oil in skillet to on medium-high heat.
• Add pork to the skillet and stir to brown on all sides. Add onions to the skillet and cook until just soft.
• Pour pork and onions into the slow cooker.
• Add green chilis with liquid, tomatoes with liquid, tomato sauce, potatoes, and veggie broth to slow cooker. Stir ingredients to mix.
• Add oregano, chili powder, cumin, red pepper flakes, garlic powder, cayenne, salt and pepper. Stir well to incorporate the spices.
• Cook on high for approximately 5 hours or low for approximately 8 hours.
• Add your favorite garnishes and serve with warm tortillas. ENJOY!

Notes

• *You can eliminate the pork to make this a vegetarian meal, or use a different meat. I have substituted with either beef and chicken, and both are delicious.
• *Use at least a 6 quart slow cooker for this recipe. The 6 quart cookers effectively hold about 5 quarts of food, in my experience. If you use a smaller cooker, adjust ingredients appropriately. Better yet, try a multi-pot so you can eliminate the need for a skillet! I have this one and love it!
• *If it cooks a little longer than recommended, that is okay. The flavors continue to blend as it cooks.
• *Add more or less meat to your taste. This is true of the onion, potatoes, peppers, and spices, as well. I encourage creativity!
• *For the peppers, I often use canned Hatch green chilis. Use the liquid, also! If you have fresh or frozen green chilis, those are amazing in this recipe. You can roast and peel them, chop them into large bite sized pieces, and add them right into the mix. If you use the fresh peppers, be sure to add extra vegetable stock.
• *Cayenne pepper powder – I use a bit more than this to make mine spicier. You can leave this out entirely if you prefer a milder chili.
• *I like to serve with warm corn tortillas.
• *I use Cotija cheese and plain Greek yogurt. Feel free to mix this up with different cheeses, sour cream, or Mexican crema.
• *You can prepare this the night before, adding all ingredients to the slow cooker. Refrigerate overnight, and cook the next day. You may want to cook a bit longer since the ingredients will be starting out colder.