Food and Recipes

Slow Cooker Meals: Southwestern Green Chile

Have you ever wanted to make Southwestern green chile at home? It's easy -- learn how with this slow cooker recipe. #easydinners #recipes #comfortfood #southwestern #stews #slowcooker
Photo by Amber Carlson

Green chile (chile verde) is one of my all-time favorite comfort foods, especially in the fall and winter months. It’s a food that is near and dear to my heart as a native Colorado girl; my dad used to make pots of the stuff when we were growing up. To this day, I still love a bowl of chile to warm myself up on a cold day.

One thing I adore about green chile is how versatile it is. You can eat it on its own like a soup, perhaps with some fresh tortillas on the side for dipping. I used to like to smother it on top of fried eggs for a simple breakfast. It makes an excellent topping for burritos, enchiladas, and fries. At Thanksgiving, my aunt usually makes a batch of her signature, rip-your-lips-off chile — and we pour it over our turkey and mashed potatoes like gravy. There are a thousand ways to eat green chile, and they’re all delicious.

About This Recipe

The recipe I’m going to share with you is based on the green chile that my dad used to make with a few of my own modifications. It is savory, tangy, and can be made as spicy (or not) as you’d like.

By far the most important ingredient is the chiles. While you can use canned green chiles, I’ve always made my chile using fresh, whole roasted peppers. Canned chiles are a huge time saver, without a doubt, but the flavor and aroma of the fresh peppers is incomparable and adds a complex richness to the stew.

Photo by Amber Carlson

I should warn you that prepping fresh chiles is a tad labor intensive. If you buy whole peppers to use — which I strongly suggest you do — you’ll need to go through the process of roasting, peeling, seeding and chopping them, which does take some time. I have a whole separate article where I explain how and where to find the best peppers and walk you through how to prep them. Whether you’re using fresh or canned chiles, you’ll want to have them ready to go before you start this recipe.

Apart from that, you don’t need anything too fancy. Pork butt or shoulder should do well for the meat, but you can omit the meat or substitute tofu for a vegetarian chile (veggie stock can also be used instead of chicken broth). The recipe is naturally dairy-free, and although flour is traditionally used to thicken the stew and brown the pork, you can easily do this with a gluten-free starch instead.

This hearty stew is easy to make in a slow cooker. After just a bit of prep work, you can leave it to simmer all day long until you’re ready to eat. You can make it on a stove, too, if you don’t have a slow cooker; it’ll just take a bit more watching.

Ready to try it? Let’s go!

Ingredients

Prep time: 25-30 minutes
Cook time: 6-8 hours
Makes about 12 cups of chile

  • 1 lb pork butt or shoulder, diced (or tofu)
  • ¼ cup all-purpose flour (gluten-free if desired)
  • 1 tsp salt
  • Fresh ground pepper
  • Cooking oil
  • 1 medium onion, peeled and diced
  • 3-4 cloves of garlic, minced
  • 1 14.5-oz can of diced tomatoes
  • 1 14.5-oz can of green enchilada sauce
  • 3 cups of chicken broth (or vegetable stock)
  • 4 cups of roasted green chile peppers, peeled, seeded and diced (canned or fresh)
  • 1 TB ground cumin
  • ⅛ tsp cinnamon
  • A handful of fresh cilantro, chopped

Optional sides/garnishes:

  • Flour or corn tortillas
  • Cheese
  • Sour cream
  • Hot sauce

How to Make

  1. Coat and brown the pork.

Combine the flour, salt, and a touch of fresh-ground pepper in a small bowl. Whisk the ingredients together with a fork until blended.

Photo by Amber Carlson

Next, place your diced pork into a large bowl and add the flour mixture. Using a spoon or spatula, stir and toss the pork with the flour mixture until all of the meat is coated. The starch will help thicken up the stew.

Photo by Amber Carlson

To brown the pork, heat a couple of tablespoons of your preferred cooking oil over a large, deep skillet over medium-high heat. Add the meat and stir until the pieces are lightly browned on all sides, but not cooked through. Once it’s done, remove from the heat and set aside. Leave the browned bits and flour residue in the pan.

Photo by Amber Carlson

Technically, browning the meat is optional — you can skip it if you’re in a hurry. But I highly recommend doing it because it caramelizes the surface of the meat, which adds flavor and deliciousness to your stew. 

  1. Saute the onion and garlic.

Re-heat the same pan you used in Step 1 on medium heat with a little more cooking oil. Add cumin and cinnamon; stir to spread throughout the pan. Toast spices for 30 seconds, just until fragrant. In one of my previous recipes I talked about the benefits of “blooming” spices — it’s just a way to release more of the aromatic oils for a fuller flavor.

Photo by Amber Carlson

Turn the heat up to medium-high; add the onions and garlic to the pan. Cook, stirring occasionally, for 2-3 minutes, just until the onions turn slightly tender and translucent. Don’t worry if you still have toasted flour and spices stuck to the bottom of the pan; we’ll address that in the next step.

Photo by Amber Carlson
  1. Add the tomatoes and green chiles.

Now, it’s time to add your tomatoes and green chiles to the pan. Stir the tomatoes and green chiles into the onions and garlic. Allow the vegetable mixture to heat to a boil, then simmer for 5-10 minutes.

As the tomatoes and green chiles simmer, their water and juices should help to loosen anything stuck on the bottom of the pan. Stir occasionally, using your spoon or spatula to scrape any leftover flour or spices from the pan and fold them into the veggies.

  1. Put everything into the slow cooker and let it cook.

Finally, add your pork and veggie mixture to the slow cooker. Turn the cooker on at its low heat setting; add chicken broth and enchilada sauce, stirring to combine all ingredients.

Photo by Amber Carlson

Close the lid and cook on low for 6-8 hours, until pork is cooked all the way through and the chile has thickened a bit. Turn the cooker down to its warm setting until you’re ready to eat.

At this point, do a taste test; if the chile could use a little more spice, add a few dashes of your favorite hot sauce. Now’s also a good time to add more salt and pepper if needed.

5. Garnish and serve.

Spoon chile into bowls. Garnish with fresh cilantro and serve it while it’s hot! Eat your chile on its own or with tortillas, cheese or sour cream — dairy does a great job of mellowing the spice if your chile is too hot for your liking.

Photo by Amber Carlson

And most importantly, enjoy!


Did you like this recipe? Do you have any comments or suggestions? Let me know in the comments below!

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