When the day calls for something warm and hearty, this Crockpot Green Chili Stew delivers without fuss. Tender pork, potatoes, onions, and green chile sauce simmered low and slow in the crockpot—ready to serve when you walk through the door. It’s comfort food at its best.

This recipe is a lifesaver on busy days. Just set it and forget it. While it cooks, you can go about your day, and in a few hours, you’ll come home to a fragrant, soul-soothing stew. Serve it with warm tortillas or crusty bread for dipping, and you’ve got a full, satisfying meal.

Why You’ll Love This Recipe

Hands-off slow cooker method
Deep, mellow green chili flavor
Tender pork and hearty potatoes
Simple ingredients, bold results
Perfect for batch cooking and leftovers

Ingredients

1 lb lean pork chops, cut into ½-inch pieces
¼ cup flour or cornstarch
1 tsp salt
1 tsp freshly ground black pepper
1 tbsp minced garlic
½ yellow onion, chopped into ½-inch pieces
4 cups diced potatoes (about 2 large white potatoes)
28 oz can salsa verde or green chile sauce
4 cups chicken broth
Fresh cilantro, chopped (for garnish)

Instructions

Step 1: Coat the Pork

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

Step 2: Layer in the Crockpot

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

Step 3: Add Veggies

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

Step 4: Pour in Sauces & Broth

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

Step 5: Cook

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

Step 6: Garnish and Serve

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

Tips for Success

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).

Storage & Reheating

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.

FAQs

Can I use boneless pork shoulder instead?
Yes! Pork shoulder works great and becomes very tender in slow cooking.

Can I cook it on high?
You can—reduce cooking time to about 3–4 hours, but potatoes may break down more.

Is this spicy?
It depends on the green chile sauce you use. Pick a mild, medium, or hot salsa verde to match your heat preference.

Final Thoughts

This Crockpot Green Chili Stew is comfort in a bowl made simple. With minimal prep and maximum flavor, it’s perfect for busy households or days when you need dinner ready without babysitting the stovetop. Each bite brings juicy pork, creamy potato texture, and that green chile tang.

Pair it with warm tortillas or a crisp salad, and you have a comforting, complete meal that’s sure to become a staple in your slow-cooker rotation.

Share Your Bowls

Made this stew? Tag #GreenChiliStew or #CrockpotComfort and show off your delicious, cozy creation!

Crockpot Green Chili Stew

Make this rich and savory green chili stew with pork, potatoes, and salsa verde in your slow cooker. Hearty, flavorful, and effortless!

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Prep Time 10

Cook Time 6

Total Time 6 10

Servings: 6

Course: Dinner, Lunch, Main Course

Cuisine: Mexican

Ingredients Method