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Slow Cooker Green Chile Stew

Slow Cooker Green Chile Stew

  • Prep

    20 m
  • Cook

    6 h 10 m
  • Ready In

    6 h 30 m
Linz

Linz

After much trial and error, the best way I've found to make Green Chile Stew! Easy to put together and delicious to eat. I think the yams and corn give it a little something extra, plus it's a great way to get more veggies in. All in all a very hearty meal. I like to serve with quartered tortillas for dipping!

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 636 kcal
  • 32%
  • Fat:
  • 27.6 g
  • 42%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 44.2 g
  • 88%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1443 mg
  • 58%

Based on a 2,000 calorie diet

Directions

  1. Combine the pork, tomatoes, green chiles, yams, onion, garlic, cumin, oregano, salt, black pepper, and hot pepper sauce in a slow cooker. Cover, and cook on Low until the pork is very tender, 6 to 7 hours.
  2. Stir in the frozen corn, recover, and cook until the corn is hot, 10 to 15 minutes. Sprinkle with shredded Cheddar cheese to serve.
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Reviews

Brina
72

Brina

10/24/2011

I just made this stew and it smelled so heavenly all day!! I added chicken broth and instead of yams, I added Yukon gold potatoes, and the diced tomatoes were Fire Roasted Diced tomatoes. I also added about 1/2 jar of Green Chile Sauce. So delicious!! This is a keeper.

snoopylittlegirl
49

snoopylittlegirl

5/10/2011

Great recipe. I added 1 can of chicken broth.

jenntayl
38

jenntayl

1/9/2012

Made this the other night and it came out great. Made a few changes on the recipe just to spice it up a little bit. Took 1 1/2 lbs chicken and 1 lbs pork and sauted them with the onions and garlic in a saute pan. Seasoned this mixture with fresh ground black and cayanne pepper. Once the pork and chicken were lightly browned I deglaced the pan with white wine and reduced by 1/2. Added this mixture to the slow cooker with the remainder of the ingredients plus 1 14oz can of chicken stock and another sprinkle of cayanne on top. Turned out great and added an extra layer to the flavors of this chili.

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