Slow Cooker Green Chile Stew

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!

Step: 1

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.

Step: 2

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

Per Serving: 636 calories; protein 44.2g; carbohydrates 51.7g; fat 27.6g; cholesterol 129mg; sodium 1443mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it does have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being processing menu all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.