slow cooker

Slow Cooker Green Chili Stew & Cornbread

Sunshine has finally returned after two weeks of rain here in Austin. It’s finally cooled down to a chilly 72 degrees (sarcasm, though here it is basically sweater weather)!



Our family absolutely must celebrate the change in seasons with Slow Cooker Green Chili Stew. The boys are too little and picky to enjoy this dish yet, but it’s a Fall and Winter staple for me and the hubs. Not only is it scrumptious, this meal holds a special significance for us. About six months into our relationship we celebrated our first holiday season together. Our company  had a mandatory two-week break for Christmas and New Year’s and we spent a majority of it holed up in his one bedroom apartment with his cat and my two dogs, playing video games, drinking way too much coffee and eating slow-cooked meals. Six years and two kids later, we still hold much fondness for that time spent together, hopped up on caffeine and eating Green Chili Stew.

This recipe is so simple. The potatoes, red onion and green chili are such a comfy combo and work so well together. If you want to get daring, you can add other veggies, like carrots or tomatillos. Add a great flavor boost and toss the chopped red onion in some olive oil, spread them on a roasting pan and sprinkle with salt and pepper, and then put them in a 425 degree oven for 20-25 minutes while the pork is browning in the pan.

Experiment with different cuts of pork and use the one you prefer. I’ve found that carnita meat makes for extremely tender stew, but tenderloin also works well and is usually more lean.

About 30 minutes before you’re ready to eat, check the thickness of the stew. If a thicker density is desired, blend about 1-1 1/2 cups of stew (minus the meat) in a food processor or blender and mix back into the stew.


Don’t forget the cornbread! Load up the bottom of your bowl with cornbread before you ladle in the stew. It’s a magical combination. We prefer Jiffy – it’s a little sweeter and doesn’t have the mealy texture of some other cornbread mixes.

I hope you enjoy this dish as much as Cory and I do! It’s great for family gatherings or parties because it makes such a large amount. Or make it for two and freeze the rest for an easy meal on a busy night.


Slow Cooker Green Chili Stew

Olive or vegetable oil
2-3 lbs. lean pork, cut into 1 in. cubes (carnitas or tenderloin works best)
1 red onion, chopped (delicious when oven roasted at 425 for 25 mins!)
2 jars of your favorite green salsa (Herdez is good!)
1 4 oz. can green chiles
2-3 15 oz. cans sliced new potatoes (or fresh if you prefer)
2-3 cups chicken broth
¼-1/2 cup flour
Cumin, to taste
Chili Powder, to taste
Salt, to taste
Pepper, to taste
3 tbsp. White Vinegar

Mix flour, cumin, chili powder, salt and pepper in a large Ziplock bag. Add cubed pork and coat. Heat oil in a pan on medium heat, add pork. Cook until browned.

While pork is cooking, combine red onion, potatoes, green salsa, chiles, and chicken broth in crock pot. Add browned pork. Add white vinegar to the hot pan. Using a spatula, scrape all of the bits and pieces off of the pan. Add it to the stew.

Cook on low for 6-8 hours or high for 4 hours. If a thicker consistency is desired, blend 1 to 1 ½ cups of stew (minus pork) in food processor and add back to the stew. Stir and let cook another 30 mins.

Serve over cornbread.


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