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!
- 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.
- 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.
- Check to see if the meat falls apart and taste test the broth. You can always increase the heat level prior to enjoying!
- Dig in! Serve with your favorite cornbread or biscuits.