After much trial and error, the best way I've found to make Green Chile Stew! Easy to put together and delicious to eat. I think the yams and corn give it a little something extra, plus it's a great way to get more veggies in. All in all a very hearty meal. I like to serve with quartered tortillas for dipping!

Linz
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the pork, tomatoes, green chiles, yams, onion, garlic, cumin, oregano, salt, black pepper, and hot pepper sauce in a slow cooker. Cover, and cook on Low until the pork is very tender, 6 to 7 hours.

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  • Stir in the frozen corn, recover, and cook until the corn is hot, 10 to 15 minutes. Sprinkle with shredded Cheddar cheese to serve.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

636 calories; 44.2 g protein; 51.7 g carbohydrates; 129 mg cholesterol; 1443 mg sodium. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/24/2011
I just made this stew and it smelled so heavenly all day!! I added chicken broth and instead of yams I added Yukon gold potatoes and the diced tomatoes were Fire Roasted Diced tomatoes. I also added about 1/2 jar of Green Chile Sauce. So delicious!! This is a keeper. Read More
(80)

Most helpful critical review

Rating: 3 stars
01/27/2013
It was just average. The concept looked great loved the idea of Yams and corn. My husband doesn't want to eat it for leftovers. I wish it were good but I have to give it a thumbs down. Read More
43 Ratings
  • 5 star values: 30
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/24/2011
I just made this stew and it smelled so heavenly all day!! I added chicken broth and instead of yams I added Yukon gold potatoes and the diced tomatoes were Fire Roasted Diced tomatoes. I also added about 1/2 jar of Green Chile Sauce. So delicious!! This is a keeper. Read More
(80)
Rating: 4 stars
05/10/2011
Great recipe. I added 1 can of chicken broth. Read More
(50)
Rating: 5 stars
01/09/2012
Made this the other night and it came out great. Made a few changes on the recipe just to spice it up a little bit. Took 1 1/2 lbs chicken and 1 lbs pork and sauted them with the onions and garlic in a saute pan. Seasoned this mixture with fresh ground black and cayanne pepper. Once the pork and chicken were lightly browned I deglaced the pan with white wine and reduced by 1/2. Added this mixture to the slow cooker with the remainder of the ingredients plus 1 14oz can of chicken stock and another sprinkle of cayanne on top. Turned out great and added an extra layer to the flavors of this chili. Read More
(45)
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Rating: 5 stars
01/12/2012
The combination of seasonings in this recipe create the perfect heat in a wonderful chili/stew. The Yams give it a hint of sweet for the sweet/savory flavors. I did add a can of chicken broth to make it soupier and used fire-roasted tomatoes. Didn't change a thing on the amounts of seasonings. It's just perfect! Read More
(27)
Rating: 5 stars
01/01/2013
Absolutely wonderful. A great winter stew/soup. I really wish people would criticize the actual recipe. This didn't claim to be a "New Mexican" chili and to give it one star based on that just seems wrong. I don't even want to discuss Dogg's review.:( Read More
(12)
Rating: 5 stars
01/01/2013
this is really really good. here's some changes/subs that i used: added 2 cans of fire-roasted tomatoes instead of 1; threw in 1/2c jim beam; about 1/4c open pit; 1tsp chipotle tabasco; butternut squash cubes instead of sweet potatoes; threw in a bunch of beet greens that were going to go to waste. tastes awesome. this recipe is very amenable to wacky switch-ups based on what you've got on hand. Read More
(12)
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Rating: 4 stars
12/31/2012
I just want to throw this idea out to everyone fresh roast your cumin as whole cumin seed in a dry pan then grind to use (I have a coffee mill reserved just for my spices). The enhanced flavor is worth the extra 5 minutes. Roasting spices makes even more of a difference than if you roast your peppers before using and everyone knows how much better a roasted pepper is. Read More
(12)
Rating: 4 stars
05/03/2011
Great recipe Bonney Lake Wa. Read More
(9)
Rating: 5 stars
09/26/2013
Was a bit skeptical but this turned out great! Used about 1 1/2 cups of chicken broth as suggested by others and used leftover grilled pork tenderloin. I also added a red bell pepper. My veggie hating husband and my three year old even approved. Read More
(5)
Rating: 3 stars
01/27/2013
It was just average. The concept looked great loved the idea of Yams and corn. My husband doesn't want to eat it for leftovers. I wish it were good but I have to give it a thumbs down. Read More