Slow Cooker Pork and Green Chile Stew

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I like to work out during the week but it’s hard because I’m not done with work until 3:30 and by the time I get somewhere, exercise, and get home it’s usually 5:30 or 6:00.  This means there isn’t a lot of time to cook dinner after I get home.   That’s where the slow cooker comes in.   I love using it for my late nights.   I simply put together something in the morning, turn it on low, and it’s time to eat whenever I get home.

Mostly I make pork loin, chicken, or large pieces of beef but I also like making soup in the slow cooker.   I found a recipe for pork and green chile stew that sounded awesome. It’s a delicious combination of pork, tomatoes, and green chiles.   As the stew cooks it smells amazing.   The green chiles have a distinct smell and add a spicy flavor to the stew.

Since it’s a stew it thick and hearty.   It’s great served over rice or quinoa to make it an entree along with some bread or rolls.   We enjoyed the stew the first night then I ended up draining the liquid out of it the next night and used the pork and chiles on top of nachos along with some cheddar cheese.   This is great for two nights worth of dinners.

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Slow Cooker Pork and Green Chile Stew

Yield: serves 6

Prep Time: 10 minutes

Cook Time: 10 hours

Total Time: 10 hours 10 minutes

Pork loin, green chiles, and tomatoes made a spicy and flavorful stew that can be served over rice or quinoa.

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Ingredients

• 2 lb. boneless pork loin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 
3/4 c. onion, diced
• 4 garlic cloves, minced
• 2 cans (4.25 oz )green chiles
• 2 Tablespoons chopped jalapeño
• 10 oz can diced tomatoes
• 1 c. chicken broth
• 
1 Tablespoon cumin
• 2 c. rice, cooked

Instructions

1. Season the pork loin with salt, pepper, and chili powder and place in the slow cooker.
2. Add the onion, garlic, green chiles, jalapeno, tomatoes, chicken broth, and cumin to the slow cooker.
3. Mix the ingredients together and spoon over top of the pork. Cover and cook on low for 8-10 hours.
4. When ready to serve, shred the pork, place back in the slow cooker and mix with the juices. Serve over top of rice.

Notes

Adapted from Gina's Skinny Recipes