Slow Cooker Pork Green Chile

So, this Chile isn’t green. Let’s just get that straight. As you have probably already noticed, its red.


It is named Green Chile is because well, there are 2 cups of roasted green chiles in it. The rich tomato paste and roasted diced tomatoes turn it red.

Ok, now that is settled.


If you are a Mom, Dad, Uncle, Aunt, Grandma, Grandpa, Sister, Brother…basically if you are a human, a Slow Cooker is basically your saving grace and one of the best ‘tools’ in a kitchen. AND if you DON’T have one, drop everything RIGHT NOW, and go get one.


We got ours as a wedding gift, and I need to be honest. When I opened it in my wedding bliss – I wasn’t thrilled. I mean, who uses a Slow Cooker?!?! Well, 10 years later – I can proudly say, this lady does and I use it often.

Ours is this one from All Clad…but just find one that has great reviews with consistent heat, has a warm setting and can be cleaned easily…and use your Bed Bath and Beyond 20% coupon, of course!


Pork Chops vs. Pork Shoulder? I used chops because they are leaner and can be cut into small cubes. Shoulder would work in this too – it is just has more fat to pick through when it’s finished cooking and I wanted cubes of meat instead of the meat being shredded, which you get from the shoulder.

When a pork loin goes on sale. I always buy it. I chop it in thick chops and freeze them in bags. Great bag for your buck and so convenient to freeze smaller portions. For this, I thawed 6 chops and cut them in cubes.


This type of stew is heavily tomato based. If you like it less tomato-y, add less tomato paste. I like the richness and finished product with all the tomato goodness in it!

One last note: I make large batches of this. Freeze it and use for dinner in a month or so…or after it cooks


Slow Cooked Pork Green Chile

Makes 2+ Quarts


  • 6 Pork Chops, cut into small cubes about 1/2 inch (don’t worry about them all being the exact same size)
  • 2 cups roasted Green chiles (i used mild but any heat level can be used)
  • 1-2 large clove garlic, chopped
  • 1 can roasted diced tomatoes
  • 3 heaping tablespoons tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon each, salt and pepper
  • 2 cups chicken stock
  • 1 can coconut milk (optional)
  • 1 heaping tablespoon of tapoca flour or arrowroot (cornstarch can be used too)

*Add chili flakes, sriracha or chipotle chile powder at the end for added heat!


  1. Add pork, green chiles, garlic, roasted tomatoes, tomato paste, cumin and salt and pepper to your slow cooker. Turn on and cook on high for 4 hours or low for 6 hours.
  2. When there is 2 hours left, add the chicken stock, coconut milk and tapoca flour and stir to combine. Cover and cook for the remaining time.
  3. Check to see if the meat falls apart and taste test the broth. You can always increase the heat level prior to enjoying!
  4. Dig in! Serve with your favorite cornbread or biscuits.




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