Cook While You Spin : New Mexico Green Chile Pork Stew

By Anne Podlesak


1-1/2 lb of boneless pork cut into 1-inch cubes
2 medium potatoes peeled and cut into large chunks
1 cup chopped onion
1 can (4 oz) diced green chiles
1 cup corn kernels (frozen or canned)
2 tsp sugar
2 tsp cumin
1 tsp oregano
1 jar (16 oz) of salsa verde


Place pork, potatoes, onion, chiles, and corn into slow cooker.  Then stir in sugar, cumin, and oregano into the salsa, and pour all of that over the pork and veggies.  Stir gently to mix.

Cover and cook on low for 6-8 hours, or high for 4-5 hours, or until pork is tender and cooked through.  Serve over hot rice.

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