Slow Cooker Pork and Green Chile Stew
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- 2 pound(s) boneless pork loin roast lean, all fat trimmed off
- salt and pepper to taste
- cooking spray
- 2 tablespoon(s) all-purpose flour
- 3/4 cup(s) diced onion
- 2 can(s) whole green chiles (4.25 oz each), sliced into thick rounds
- 2 tablespoon(s) jalapeno chopped
- 1 can(s) 10 oz tomatoes and green chilies
- 1/2 cup(s) chicken broth
- 1 tablespoon(s) cumin
- 1/2 teaspoon(s) garlic powder
- salt and fresh ground black pepper, to taste
- Cut pork into 2-inch pieces. Season with salt and pepper.
- Heat a large non-stick skillet on high heat; when hot lightly spray the pan with oil and brown the pork over medium heat on all sides, about 3 - 4 minutes total. Sprinkle 1 tbsp of flour over pork and stir to cook 30 seconds, sprinkle remaining flour over pork and cook an additional 30 seconds.
- Add browned pork to the crock pot, along with the remaining ingredients.
- Cook on LOW for 8 hours or HIGH for 4 houts (if using a Dutch oven, cook on low heat for 3-4 hours). When done, adjust season, salt and pepper to taste if needed.
This recipe is a personal recipe added by seperkin and has not been tested or endorsed by MyRecipes.
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Slow Cooker Pork and Green Chile Stew Recipe at a Glance
- COURSE: Main Dishes