This slow cooker stew is delicious all on its own, but you can also use the pork roast to make two other recipes! Start with stew, then move on to taco salad and green chile enchiladas.

Source: Better Homes and Gardens
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Slow Cooker Green Chile Stew

Ingredients

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Directions

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  • In an extra-large skillet heat oil over medium-high heat. Add meat, half at a time, and cook until browned. Drain off fat. Transfer meat to a 5- to 6-qt. slow cooker.

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  • Stir in next nine ingredients (through coriander). Cover and cook on low 8 to 10 hours or high 4 to 5 hours.

  • Reserve 4 cups of the meat mixture; store as directed below. In a large saucepan combine remaining meat mixture and broth. Cook over medium heat until heated through, stirring occasionally. If desired, top servings with cilantro and serve with lime wedges.

*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

To Store Reserves

Divide reserved meat mixture between two airtight containers. Store in refrigerator up to 3 days. (Or freeze up to 3 months. Thaw in refrigerator overnight before using.) Use one portion of meat mixture in Green Chile Taco Salad. Use remaining portion of meat mixture in Chile Enchiladas with Salsa Verde.

Nutrition Facts (Slow Cooker Green Chile Stew)

245 calories; 7 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 78 mg cholesterol; 768 mg sodium. 687 mg potassium; 16 g carbohydrates; 3 g fiber; 4 g sugar; 28 g protein; 0 g trans fatty acid; 0 RE vitamin a; 480 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 14 mcg folate; 1 mcg vitamin b12; 51 mg calcium; 3 mg iron;

Green Chile Taco Salad

Ingredients

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Directions

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  • Transfer meat mixture to a medium saucepan. Cook over medium heat 5 minutes or until heated through, stirring occasionally.

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  • Divide lettuce and tomatoes among dinner plates. Add meat mixture and tortilla chips. Top with sour cream, cheese, and olives and, if desired, serve with salsa.

Nutrition Facts (Green Chile Taco Salad)

288 calories; 13 g total fat; 4 g saturated fat; 3 g polyunsaturated fat; 4 g monounsaturated fat; 53 mg cholesterol; 420 mg sodium. 740 mg potassium; 27 g carbohydrates; 5 g fiber; 6 g sugar; 18 g protein; 0 g trans fatty acid; 7289 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 120 mcg folate; 0 mcg vitamin b12; 138 mg calcium; 3 mg iron;

Chile Enchiladas with Salsa Verde

Ingredients

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Directions

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  • Preheat oven to 350°F. Coat a 2-qt. rectangular baking dish with cooking spray. If using corn tortillas, wrap them in foil and bake 10 minutes or until warm. (If using flour tortillas, skip this step).

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  • Meanwhile, transfer meat mixture to a medium saucepan. Cook over medium heat 5 minutes or until heated through, stirring occasionally.

  • Divide meat mixture and half of the cheese among tortillas. Roll up tortillas and arrange, seam sides down, in prepared baking dish. Top with frozen vegetables and salsa. Sprinkle with remaining cheese. Bake 30 minutes or until heated through.

Nutrition Facts (Chile Enchiladas with Salsa Verde)

337 calories; 12 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 59 mg cholesterol; 713 mg sodium. 473 mg potassium; 35 g carbohydrates; 7 g fiber; 9 g sugar; 21 g protein; 0 g trans fatty acid; 1147 IU vitamin a; 23 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 13 mcg folate; 0 mcg vitamin b12; 191 mg calcium; 2 mg iron;

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