Slow Cooker Green Chile Stew

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.

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Makes: 4 servings + reserves
  • Prep: 25 mins
  • Slow Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)

Slow Cooker Green Chile Stew

Directions

  1. 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.
  2. Stir in next nine ingredients (through coriander). Cover and cook on low 8 to 10 hours or high 4 to 5 hours.
  3. 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.

From the Test Kitchen

*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.

Chile Enchiladas with Salsa Verde

Directions

  1. Preheat oven to 350 degrees 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).
  2. Meanwhile, transfer meat mixture to a medium saucepan. Cook over medium heat 5 minutes or until heated through, stirring occasionally.
  3. 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)

  • Per serving:
  • 337 kcal ,
  • 12 g fat
  • ( 4 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 59 mg chol. ,
  • 713 mg sodium ,
  • 35 g carb. ,
  • 7 g fiber ,
  • 9 g sugar ,
  • 21 g pro.

Green Chile Taco Salad

Directions

  1. Transfer meat mixture to a medium saucepan. Cook over medium heat 5 minutes or until heated through, stirring occasionally.
  2. 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)

  • Per serving:
  • 288 kcal ,
  • 13 g fat
  • ( 4 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 53 mg chol. ,
  • 420 mg sodium ,
  • 27 g carb. ,
  • 5 g fiber ,
  • 6 g sugar ,
  • 18 g pro.
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Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Slow Cooker Green Chile Stew)

  • Per serving:
  • 245 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 78 mg chol. ,
  • 768 mg sodium ,
  • 16 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 28 g pro.
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