Crockpot Green Chile Pork Stew

CrockpotGreenChiliPorkStewtext

This is another selection from  Katie’s 40 Meals-4 Hour Crockpot Freezer Cooking post.  This one sounded so tempting, I had to make it.  I am serving it over brown rice with diced avocados, but it could easily be served with tortillas or  cornbread.  I made it extra spicy, since I knew the kids would not be eating it.

Crockpot Green Chile Pork Stew

Serving Size: 6

Adapted from: Skinny Taste

Ingredients

  • 2 lbs boneless pork loin roast, fat chopped off
  • 2 T olive oil
  • 2 T all-purpose flour
  • 3/4 c chopped onion
  • 2 four ounce cans green chiles
  • 2 t chopped jalapeno (I did 3 to make it a bit more spicy)
  • 10 oz can diced tomatoes and green chilies (whichever heat you prefer)
  • ½ c chicken broth
  • 1 T cumin
  • ½ t garlic powder
  • Salt and pepper to taste

Instructions

  1. Cut pork into 2-inch pieces
  2. In a skillet add the olive oil and heat then toss in the pork and brown on all sides
  3. Add one tablespoon of flour at a time and cook a little between each one
  4. Add the pork and the rest of the ingredients to the crock pot
  5. Cook on high for 5-6 hours, if frozen 7-8 hours
  6. ***If you are making it for a freezer meal skip the browning and just toss everything into your freezer bag.
http://whoneedsacape.com/2013/01/crockpot-green-chile-pork-stew/

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Comments

  1. I lOVE green chili! I’ve never made a green chili stew, but it’s gotta be good! I’m always searching for new crock pot dinners. This is perfect!

  2. This sounds good. Going to save this recipe.

  3. Just a thought. I know I always like the texture and flavor of meat better when it has been browned. By adding just 1 hour to your prep time or less. You could brown all of your pork, chicken ect. and place in bowls to cool. Then divide and add to your freezer meals. Thank You for your post!
    Missy

  4. Angela Santangelo says:

    I agree!! The Browning of meat adds depth in flavor and seals in the yummy juices :)

  5. Made this meal last week as part of the 40 meals / 4 hour collection. It was delicious. We served with corn (or flour) tortillas, sour cream and a little shredded cheese for garnish. I added extra jalepenos as we like it spicier, but overall this was excellent. I didn’t brown he meat first, because I didn’t want to brown it and then freeze it. If I were making it for that day, I might brown. Great recipe!

  6. I don’t eat pork but I want to try this recipe. Do you think it would be just as good with chicken?

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