Crockpot Green Chili Stew

Instructions

In a resealable bag or bowl, toss the pork pieces with flour (or cornstarch) to coat lightly.

Place the coated pork evenly in the base of your slow cooker. Season with salt, pepper, and minced garlic.

Add the chopped onion and diced potatoes on top of the pork.

Pour the salsa verde (or green chile sauce) evenly over the potatoes and meat. Then add the chicken broth, ensuring ingredients are mostly submerged.

Cover and cook on low heat for 6–8 hours, or until the pork is tender and potatoes are cooked through.

Stir gently. Serve hot, garnished with chopped cilantro. Warm tortillas or crusty bread make perfect sides.

Use day-old or slightly dried potatoes if possible to avoid them falling apart.
If the stew is too thin, mix a little cornstarch and water to thicken before serving.
For extra heat, add diced jalapeño or a pinch of cayenne.
Brown the pork in a skillet first for extra depth (optional).

Refrigerator: Store in airtight containers for up to 3–4 days.
Freezer: Freeze in portions up to 2 months.
Reheat: Warm on the stovetop or microwave, stirring occasionally. Add a splash of broth if it thickens too much.