Slow Cooker Green Chile Pork Loin Recipes

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SLOW COOKER PORK GREEN CHILI RECIPE



Slow Cooker Pork Green Chili Recipe image

Provided you can wait six hours while the meat cooks to perfection once you have done that quick prep, you can make this slow cooker pork green chili.

Provided by Kristen Carli,Mashed Staff

Categories     entree, side

Time 6h5m

Number Of Ingredients 6

2 pounds pork loin
2 teaspoons minced garlic
1 (4-ounce) jar green chiles
16-ounce jar salsa verde
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place pork loin in a 4-quart slow cooker.
  • Top with salsa, green chiles, minced garlic, salt, and pepper.
  • Cook on low for 6 hours.
  • Shred cooked pork with forks or meat-shredding tool.
  • Serve as desired in tortillas, over rice, in soup, etc. with optional toppings.

Nutrition Facts : Calories 506 calories, Carbohydrate 11 g carbohydrates, Cholesterol 143 mg cholesterol, Fat 30 g fat, Fiber 3 g fiber, Protein 47 g protein, SaturatedFat 10 g saturated fat, ServingSize 0 g, Sodium 861 mg, Sugar 5 g, TransFat 0 g

SLOW COOKER GREEN CHILE STEW



Slow Cooker Green Chile Stew image

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!

Provided by Linz

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 6h30m

Yield 6

Number Of Ingredients 13

2 ½ pounds boneless pork loin, cut into 3/4-inch cubes
1 (14.5 ounce) can diced tomatoes, drained
2 (7 ounce) cans diced green chiles
2 yams, peeled and cut into 1/2-inch pieces
½ onion, coarsely chopped
5 cloves garlic, minced
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
ground black pepper to taste
1 tablespoon hot pepper sauce
1 cup frozen corn
½ cup shredded Cheddar cheese

Steps:

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

Nutrition Facts : Calories 636 calories, Carbohydrate 51.7 g, Cholesterol 129 mg, Fat 27.6 g, Fiber 8.1 g, Protein 44.2 g, SaturatedFat 10.3 g, Sodium 1443 mg, Sugar 6.2 g

SLOW COOKER PORK CHILE VERDE



Slow Cooker Pork Chile Verde image

I recently discovered this easy recipe for slow cooker pork chile verde, and it has quickly become one of my all-time favorites. Serve in bowls over rice or with warm flour tortillas.

Provided by Squirrel Beebz

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 7h45m

Yield 12

Number Of Ingredients 13

1 (3 1/2) pound boneless pork shoulder roast, cut into 5 or 6 pieces
salt to taste
1 tablespoon ground black pepper
3 tablespoons olive oil, divided, or more as needed
1 large sweet onion, chopped
1 large Anaheim chile pepper, chopped
2 cloves garlic, chopped, or more to taste
2 (15 ounce) cans chicken broth
12 large whole Anaheim chile peppers
1 (15 ounce) can green enchilada sauce
¾ cup chopped fresh cilantro
1 tablespoon ground cumin
1 tablespoon chili powder

Steps:

  • Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
  • Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
  • Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
  • Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
  • Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
  • Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.

Nutrition Facts : Calories 226 calories, Carbohydrate 11.3 g, Cholesterol 53.9 mg, Fat 12.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 3.4 g, Sodium 503.3 mg, Sugar 4.9 g

SLOW COOKER GREEN CHILE PORK LOIN



Slow Cooker Green Chile Pork Loin image

Pork loin cooked in the slow cooker with green enchilada sauce, cream cheese, green bell peppers, onion, and mushrooms. The pork is wonderful sliced or cubed.

Provided by Sarah Olson

Categories     Main Course

Time 6h10m

Number Of Ingredients 10

3 lbs. pork loin ((try to find pork loin, not tenderloin, pork loin larger, not skinny))
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. black pepper
2 Tbsp. cooking oil
2 green bell peppers (diced (or 2 poblano peppers if you want more heat))
1 medium white onion (diced)
2 cups sliced mushrooms
28 oz. can Las Palmas green enchilada sauce
8 oz. cream cheese

Steps:

  • Sprinkle the pork loin on both sides with the salt, pepper and garlic powder.
  • Heat a large skillet over medium-high heat. Add the cooking oil
  • Brown the roast on both sides, no need to cook through.
  • Add the roast to the slow cooker, pour over the enchilada sauce. Add the onion, mushroom and bell pepper. Place the cream cheese last, on top of roast.
  • Cook on LOW for 5-6 hours or HIGH for 4 hours.
  • Remove pork on to a cutting board, let it rest while you whisk the sauce.
  • Whisk the sauce together to blend in cream cheese in the slow cooker.
  • Slice pork or cut into cubes. Add the pork back into the slow cooker to keep warm until ready to serve.
  • Serve the pork with a generous amount of sauce.
  • Serve with rice and beans or in a burrito.

Nutrition Facts : Calories 413 kcal, Carbohydrate 14 g, Protein 43 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 136 mg, Sodium 1326 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 9 g, ServingSize 1 serving

SLOW COOKER PORK GREEN CHILI



Slow Cooker Pork Green Chili image

This pork chili is made with hatch green chile peppers. It's great by itself or as a topper to burritos, enchiladas, or eggs!

Provided by Christy Blaker

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 8h45m

Yield 12

Number Of Ingredients 24

3 tablespoons oil, divided, or as needed
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 teaspoons cumin, divided
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon cayenne pepper
2 pounds pork shoulder roast, or more to taste
5 tablespoons cornstarch
4 cups beef stock
1 (16 ounce) jar green salsa (such as Herdez®)
2 cups roasted Hatch green chile peppers, diced
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
2 white potatoes, diced
4 medium tomatillos, husked and quartered
1 bunch cilantro, chopped, divided
1 jalapeno pepper
1 Anaheim chile pepper, cored
1 serrano chile pepper, cored, or more to taste
1 teaspoon liquid smoke flavoring
½ cup shredded Mexican cheese blend, or to taste
6 tablespoons sour cream, or to taste

Steps:

  • Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.
  • Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat in to coat completely.
  • Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
  • Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
  • Combine tomatillos, 1/2 the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
  • Cover and cook on Low for 8 hours.
  • Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.
  • Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.

Nutrition Facts : Calories 323.3 calories, Carbohydrate 19.1 g, Cholesterol 51.7 mg, Fat 21.1 g, Fiber 2.6 g, Protein 14.6 g, SaturatedFat 7.6 g, Sodium 1373.9 mg, Sugar 4.9 g

SLOW-COOKER GREEN CHILE PULLED PORK BURRITOS



Slow-Cooker Green Chile Pulled Pork Burritos image

Serve Mexican for dinner tonight with this no-fuss burrito recipe! Top Old El Paso® flour tortillas with a spicy green-chile salsa pork filling, made in the slow cooker.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h10m

Yield 14

Number Of Ingredients 9

1 to 2 tablespoons chipotle chile pepper powder
1 tablespoon vegetable oil
1 teaspoon salt
1 boneless pork loin roast (2 1/2 lb), trimmed of fat
1 poblano chile, seeded and chopped
2 cups green chile salsa (from 16 oz jar)
12 Old El Paso™ flour tortillas for burritos (8 inch; from two 11 oz packages), heat as directed on package
1 cup guacamole
1 cup sour cream

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix chile pepper powder, oil and salt. Rub mixture over pork; place in slow cooker. Sprinkle with poblano chile. Pour salsa over top.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Remove pork from slow cooker to cutting board. Shred pork, using 2 forks. Return pork to slow cooker; mix well.
  • Using slotted spoon, spoon about 1/2 cup pork mixture onto each warm tortilla; top with about 1 tablespoon each guacamole and sour cream. Fold 1 side of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 1 g, TransFat 1 g

GREEN CHILE SHREDDED PORK



Green Chile Shredded Pork image

Pork green chili made in the slow cooker always makes my hungry family happy. Getting creative with the leftovers is part of the fun. -Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 8 servings.

Number Of Ingredients 12

1 boneless pork loin roast (3 to 4 pounds)
1-1/2 cups apple cider or juice
1 can (4 ounces) chopped green chiles, drained
3 garlic cloves, minced
1-1/2 teaspoons salt
1-1/2 teaspoons hot pepper sauce
1 teaspoon chili powder
1 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
16 flour tortillas (8 inches)
Optional toppings: chopped peeled mango, shredded lettuce, chopped fresh cilantro and lime wedges

Steps:

  • Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Shred pork with two forks. Return to slow cooker; heat through. Using tongs, serve pork in tortillas with toppings as desired.

Nutrition Facts : Calories 559 calories, Fat 15g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 1032mg sodium, Carbohydrate 62g carbohydrate (5g sugars, Fiber 4g fiber), Protein 42g protein.

SLOW-COOKER SPICY PORK CHILI



Slow-Cooker Spicy Pork Chili image

Tender pork adds extra heartiness to this slow-cooked chili. You can use pork tenderloin, boneless pork roast or boneless pork chops for the pork called for in the recipe. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h10m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 15

2 pounds boneless pork, cut into 1/2-inch cubes
1 tablespoon canola oil
1 can (28 ounces) crushed tomatoes
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped onion
2 cups beef broth
1 can (4 ounces) chopped green chiles
1 tablespoon chili powder
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 cup minced fresh cilantro
Shredded cheddar cheese, optional

Steps:

  • In a large skillet, cook pork in oil over medium-high heat until browned, 5-6 minutes. Transfer pork and drippings to a 5-qt. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne and pepper. , Cover and cook on low until pork is tender, 6-7 hours. Stir in cilantro. Serve with cheese if desired.

Nutrition Facts : Calories 395 calories, Fat 12g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 1055mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 8g fiber), Protein 39g protein.

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