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Green Chile and Tomatillo Pork Stew

This is a very versatile dish; it can be cooked in advance, in the oven or in a slow cooker. If you use a slow cooker, brown pork on stovetop first then transfer to slow cooker with the onion-pepper puree and seasonings. Allow 8-10 hours cook time, until pork is tender and falling apart.

Source: Mad Hungry, April 2011
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  • MS12526170
    12 JUL, 2017
    I make this in a crock-pot, once I brown the roast. It works great for potlucks! To hot for the oven to be on, it's 88° + this time of year!!!
    Reply
  • HaroldByford
    12 JUL, 2017
    Long green chilis such as those from the Hatch Valley, New Mexico. Also called Anaheims.
    Reply
  • HaroldByford
    12 JUL, 2017
    Where is the green chili. Not mentioned in the recipe? Jalapenos are not green chili.
    Reply
  • Carla Semola
    2 FEB, 2015
    I first made this recipe a few years ago and made it again tonight, but I seasoned and roasted the tomatillos and jalapenos instead of boiling them, then blended all of the sauce ingredients in my Vitamix including the chicken stock, salt and cumin. I also added a previously roasted Hatch chile to bump up the sauce a notch. Almost four hours later, I had a potful of tender, mouthwatering deliciousness - this recipe may not be what some call an authentic "green chile" stew, but I love it!
    Reply
  • Pecos Area Guide of New Mexico
    26 NOV, 2013
    Where is the Green Chile in this recipe? This is a nice soup/stew, but it has nothing to do with Green Chile.
    Reply
    • louiepatti
      12 JUL, 2017
      Jalapenos are green chile peppers, aren't they?
  • whstoneman
    27 MAY, 2011
    A definite keeper of a recipe! Thanks. Loved the dish right out of the pan...but it tastes far superior the next day reheated!
    Reply

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