Sunday, March 21, 2010

Crockpot Recipe for Pork and Green Chile Stew (Nefi's Green Chile Stew)

Pork and Green Chile StewIt was more than a month ago that I posted the Friday Night Photos of the Superbowl Party food from the Denny family Superbowl party and people asked for the recipe for Nefi's Pork and Green Chile Stew. When I started tracking down the recipe I discovered that Nefi is the kind of cook who doesn't follow an exact recipe, but Nefi's sister (and my sister-in-law) Lisa got the list of ingredients from him, and I came up with this recipe, which is close to what he made. I tested it out on a couple of people who dropped by, and they all agreed it was good, but a little on the spicy side (!) so next time I'd use a smaller can of diced green chile peppers. Of course, if you like the heat, go ahead and use the large size when you make it. We ate this with some sour cream on top, which probably isn't traditional, but it did taste good.

I used pork sirloin chops that I had in the freezer, and after I trimmed off most of the fat (that you see in the back) I had 2 pounds of cubed pork.

Heat the olive oil in a large frying pan and cook the pork until it's well browned, about 8-10 minutes, seasoning with salt and pepper. You may need to do this in two batches if your pan isn't big enough.

Add the browned meat to the crockpot, then deglaze the pan with 1/2 cup of water, and pour it over the meat.

Wipe out the pan with a paper towel, then add the other tablespoon of olive oil and saute the onions for about 5 minutes, until they are starting to brown. Add minced garlic and saute 1-2 minutes more, then add the ground cumin and oregano and saute 1 minute more.

Add 2 cans Rot-Tel Tomatoes with Mild Green Chiles and 1 can diced green chiles and simmer about 5-10 minutes, until most of the liquid evaporates.

Add the tomato-onion mixture to the crockpot, stir in 2 T fresh lime juice, and cook on low for 4-6 hours, until the pork is tender and flavors are well blended.

Here's how my stew looked after it had cooked for about 5 hours. It tasted great and the kitchen smelled good too!


Crockpot Recipe for Pork and Green Chile Stew (Nefi's Green Chile Stew)
(Makes about 8 servings, recipe inspired by Nefi Garcia's Pork and Green Chile Stew shared at the family Superbowl party.)

Ingredients:
2 lbs. trimmed pork cubes (I started with about 2 1/2 pounds pork sirloin chops and trimmed off all the fat to make 2 pounds of pork cubes, you could also use pork loin chops.)
1 T + 1 T olive oil
salt and fresh ground black pepper to taste
1/2 cup water
1 large onion, chopped (about 1 1/2 cups chopped onion)
2 T minced garlic
1 T ground cumin
1 T dried oregano (I used Mexican oregano, but regular oregano will probably work too.)
2 cans Ro-Tel Tomatoes with Mild Green Chiles (be sure to get mild, unless you really like hot food!)
1 can diced green Anaheim chiles (I used a 7 oz. can, but next time I'd use a 4 oz. can, so decide how spicy you want it. Be sure to get Anaheim chiles and not Jalapenos, which are much hotter.)
2 T fresh lime juice
Optional: sour cream for serving

I used a 3.5 quart slow cooker for this recipe, but a 3 quart size would also work.

Instructions:
Trim all visible fat from the pork chops and cut into cubes not bigger than 1 inch square. Heat 1 T olive oil in a large heavy frying pan, and cook the pork until it's well browned, about 8-10 minutes, seasoning with salt and fresh ground black pepper to taste. (You may need to brown the meat in 2 batches if your pan isn't big enough to cook it without the pieces of meat being crowded.)

Put browned meat into crockpot and add 1/2 cup water to the pan, scraping off browned bits from the bottom, then pour the liquid over the meat in crockpot.

Wipe out the frying pan with a paper towel, then heat 1 T olive oil, add chopped onions and saute until they start to brown, about 5 minutes. Add minced garlic and saute 1-2 minutes more, then add the ground cumin and oregano and saute 1 minute more. Add 2 cans Ro-tel Tomatoes with Mild Green Chiles and the can of diced green Anaheim chiles and simmer 5-10 minutes until most of the liquid has evaporated.

Add the onion-tomato mixture to the crockpot. Stir in 2 T fresh-squeezed lime juice and let cook on low for 4-6 hours, or until pork is tender and flavors are well blended. Serve hot, with sour cream to top it if desired.


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South Beach Suggestions:
It's important to trim the pork chops well if you're making this recipe for the South Beach Diet, or use pork loin chops which have less fat. Otherwise, everything here is a low-glycemic ingredient, and this would be approved for all phases of the diet.

More Slow Cooker Ideas You May Like:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Slow Cooker Pulled Pork with Low-Sugar Barbecue Sauce from Kalyn's Kitchen
Crockpot Recipe for Southwestern Pot Roast from Kalyn's Kitchen
Balsamic and Onion Pot Roast from Kalyn's Kitchen
Slow Cooker Pork Tenderloin from Andrea Meyers
Slow Cooker Italian Style Pork Roast from Champaign Taste
Crockpot Pork Tenderloin with Sage, Rosemary, and Cannellini Beans from Jersey Girl
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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46 comments:

T.W. Barritt at Culinary Types said...

I read recently that the color red stimulates the appetite (I was researching paints for my new dining room). It must be true if my reaction to your photo is any indication!

Lydia (The Perfect Pantry) said...

I'm going to try this with chunks of chicken instead of the pork. As I'm still new to crockpot cooking, I'm always on the lookout for recipes like these that teach a method of using the crockpot as well as a specific recipe. The photos are mouth-watering! (Oh, and for me, the full dose of Ro*Tel, please.)

Pam said...

I'm making a chicken and green chili stew in the crockpot today!

Joanne said...

Nothing beats a good spicy stew on a cold evening. Actually, nothing beats a good spicy stew ever. Thanks for sharing this!

Izzy said...

Kalyn, thank you SO much for this recipe. I've been trying to find a pork stew recipe forever, and this looks terrific. Def going to try it, I've even got a pork loin in the freezer just waiting. :) Thanks again!

izzy said...

P.S. How do you think this would taste with some kind of bean in it?

I love me some beans.

Kalyn said...

T.W. sounds like I need to buy more red bowls!

Lydia, I was pretty sure you'd want yours spicy! I think this would be great with chicken.

Pam, sounds delish!

Joanne, I agree, love this type of comforting food.

Izzy, glad you like it. I think black beans or pinto beans would be a great addition to this recipe.

Cookin' Canuck said...

This would be huge hit in my household! There's something about pork and green chiles that screams comfort to me.

Janet(Pantry Bites) said...

Hi Kalyn. I love the recipe. There aren't too many food blogs that provides so much crock pot recipes. They're perfect for busy people like me.

esper_d said...

I might make a version of this without meat and use Hatch green chile from here in NM instead.

Allison said...

Hi! I love your blog! Thanks for posting this recipe. I made it tonight for a small dinner party, and it was a *hit*.

Kalyn said...

Allison, glad to hear it. Thanks for letting me know.

Erica said...

It sounds delicious! What did you serve on the side?

Kalyn said...

Erica, the day I made it some family members showed up and we just ate it with sour cream, nothing on the side. But some whole wheat tortillas would be good with this. I would also love it with Spicy Mexican Slaw (use the search if you want to find that recipe.)

Angeline said...

Green chile (New Mexican style)is a staple in our house. It's typically served with rice and beans or smothered over a burrito and topped with lettuce, tomatoes and cheese. For South Beach, it can be eaten with a side of beans and maybe a simple salad. I eat it with eggs alot. For more flavor, use the bone while cooking. I'm so glad you posted this though. And, of course this is the BEST with Hatch chiles. Great post Kalyn!

Nefi said...

Kalyn: Thanks for "publishing" me! I know feel like I'm somebody. :-) As some postings said, Hatch Green Chili is the best. I made mine with fresh Hatch Green Chili (actually it was frozen from the 30 lbs I bought back in August). You can find Hatch Green Chili in cans (Smith's usually). I'm already running low of what's in my freezer so I can to use the cans. Hats off to my mom in NM who taught me (and still teaching me) how to cook.

Kalyn said...

Nefi, great to hear from you! And as you see, the recipe is already a hit with one of my readers who's made it, so thanks for sharing. Will look for those Hatch green chiles for sure!

BobG said...

Looks similar to chile verde that I make. I raise tomatillos, so I like adding them to the mix.
Instead of sour cream on top, I like crumbling a bit of queso fresco, which you can find in most supermarkets here in Salt Lake.

Kevin said...

Pork green chilies are always nice. I sometimes like to add tomatillos tot eh mix.

Karina Allrich said...

I am such a huge green chile fan. This version looks absolutely fantastic! My mouth is watering. I think I'll make this for the boys the next time they stop by for supper.

Lea Ann said...

Thanks for this recipe, I really don't have a good green chili recipe. Those Rotel tomatoes will definitely spice things up. I might only use one can along with a can of regular tomatoes.

lindadm101 said...

I had two pounds of pork tenderloin and was wondering how to cook it the day you posted this recipe. We just enjoyed a really nice dinner of pork and green chile stew from the crockpot. Thanks, Kalyn!

Kalyn said...

Linda, thanks for letting me know that yo liked it! I will pass on the kudos to Nefi.

Kara said...

This is DELISH!! I added pinto beans as well. Perfect meal to come home to tonight...we're getting a huge snow storm tonight in Denver!

Keep up the fabulous work Kalyn - I look forward to your blog every day!

Mrs. L said...

I'm a big green chili fan, not to mention a fan of pork so I'll have to try this.

andreasharp said...

I just made this tonight for dinner and it was great! I love the flavors and will make it again soon.

Kalyn said...

Andrea, thanks for letting me know you liked it; always like to hear that!

Debbie said...

I would love for you to post this to Crock Pot Wednesday if you would like. It sounds like a terrific stew. Have you ever made it with chicken?

Kalyn said...

Debbie, I haven't ever made it with chicken.

Ish said...

Made it just now. Very good recipe. I used fresh Anaheim chiles instead of canned and had to use a separate can of jalapeno peppers and diced tomatoes (since i couldn't find the Ro-Tel brand in my grocery store). I also added some red bell pepper to the onions. And also added some cilantro near the end of the crock-pot cycle to add some additional flavor.

Melissa said...

Another winner in my book. I didn't make enough to freeze some though. :(

Kalyn said...

Melissa, so glad you enjoyed it. I guess you'll have to make it again.

Chef Jay said...

I think I want this to be super spicy. Happy Holidays! :)

Kalyn said...

Jay, more chiles for you then! Happy Holidays to you too.

Susie said...

This is a new favorite! Love love love this!!! I wanted to go to the store and buy more ingredients to make more immediately!!! YUMMY!

Kalyn said...

Susie, so glad you liked it so much!

Tiffany said...

Amazing! I grilled the pork and used cheap pork chops bone-in, covered them with steak seasoning and cumin. added them whole to the crock, and during the last hour, I added a box of Zatarans spanish rice. It added such a great flavor to an already awesome meal. Thank you for the recipe!

Kalyn said...

Tiffany, glad you liked it!

Anonymous said...

Looking forward to trying this recipe out today! Pork green chili stew is on of my all time restaurant favorites.

Quick question though -- what size Ro-Tel cans should I use? I was able to track down the 28oz size.

Probably up there somewhere but for some reason I couldn't find it :-)

Thanks again!

Kalyn said...

I used the small cans of Rotel (14.5 oz), will edit this when I get home. I've never seen Rotel in a 28 oz. can so thanks for asking so I can correct it.

Anonymous said...

Kayln:

I thoroughly enjoy your blog. Since finding it, I've managed to make many delictable items. I'm wondering, however, if you have a traditional chili verde recipe. I've used your search feature, but no success.

Thank you. You really have a wonderful blog.

Kalyn said...

I'm afraid I don't have a traditional chile verde recipe (yet!) Glad you have been enjoying the blog.

Jessica Berthelot said...

Long time reader, first time commenter here...
I made this today and it was amazing! I added some kale about halfway through the cooking time and it really rounded out the meal for us. I love kale in stews and soups. What a perfect and easy fall dinner to come home to after a long day. Thanks so much for the recipe.

Kalyn Denny said...

Jessica, so glad you enjoyed it, and I love the sound of kale in this!

Shep said...

This recipe turned out great!! I didn't think that the rotel provided enough sauce, and the color wasn't what I was looking for, so I added 2 4 oz cans of green tomatillo salsa. I also threw in some extra kale and collard greens I had on hand. It really hit the spot!! With the additions, this is one for the cookbook!

Kalyn Denny said...

Shep, glad you liked it.

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