WebStir in potatoes, the water, hominy, green chile peppers, tapioca, garlic salt, cumin, ancho chile powder, ground pepper, and oregano. Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours. If desired, garnish …
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Add cumin and oregano and cook for 1-2 minutes. Add vinegar and stir to deglaze the pan, pour in the enchilada sauce and chicken broth, heat. Place pork cubes in a slow cooker, pour the sauce from the Dutch oven over the pork, add the potatoes and cook for 3-4 hours on low. And this New Mexico Green Chile Stew should be ready!
This is a delicious New Mexico Green Chile Stew or Chile Verde recipe made in the slow cooker. If you love green chile recipes you must check out this easy Green Chile Pork Slow Cooker Stew.
You’ll love how easy this low carb chili recipe is to make! Just brown your meat, toss in the onion, bell pepper, chiles, and tomato products, plus the spices and let it simmer for 30 minutes to an hour. The longer it simmers, the less liquid-y it will be, plus it helps the flavor meld together!
New Mexico Green Chile Pork Stew with Hatch green chiles is an easy low carb stew known as Chile Verde. Serve this version over cauliflower rice, top with a fried egg, or spoon into a low carb tortilla! I am not usually a big Mexican Food fan, but I would eat this kind of Pueblo/Mexican food any day of the week.