Although Hatch chile season is in August, throughout the year I use my roasted Hatch chiles in a variety of dishes. This one is great anytime of year, but I love it in the fall & winter months. We’ve made this several times – sometimes we serve it over rice, and sometimes we have it in flour or corn tortillas as tacos. Either way, it’s great! Enjoy!
Crockpot Green Chile Pork Stew
Slightly adapted from Whoneedsacape blog, which was adapted from Skinnytaste
2 lb lean trimmed pork loin
2 Tbsp olive oil
2 Tbsp flour (I use Ultragrain all-purpose)
3/4 cup onion, chopped
8 oz roasted Hatch chiles, diced (can sub 2 4oz cans diced green chiles)
1 jalapeno pepper, seeded and diced
1 15oz can no salt added diced tomatoes
1/2 cup low sodium chicken stock (or pork stock)
1 Tbsp ground cumin
1 clove garlic, minced
1/2 tsp salt
1/4 tsp pepper
chopped fresh cilantro, if desired
1. Cut pork into cubes.
2. In a skillet (or browning crockpot) 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. Serve with chopped cilantro (if desired) over rice (or grain of your choice), or shred and serve in tortillas.
Note: ** You can put all contents into a freezer bag, then just cook straight from frozen in the crockpot. If you are cooking it from frozen, skip the browning step.**
Total Fat: 7.9 g
Saturated Fat: 2.0 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 2.5 g
Cholesterol: 55.0 mg
Sodium: 379.0 mg
Potassium: 29.7 mg
Total Carbohydrate: 6.3 g
Dietary Fiber: 1.2 g
Sugars: 2.1 g
Protein: 24.5 g