Green Chile Pork and White Bean Stew (Easy Slow Cooker Dinner)
This green chile pork and white bean stew is a slow cooker dinner you can put together in 20 minutes in the morning. A pork roast, a jar of salsa verde, green chiles, beans and bone broth go in the pot, and by dinner the pork falls apart with a fork.
It is cozy and a little zippy, and it is fun to set out the toppings so everyone builds their own bowl.
What do you need for green chile pork stew?
A good pork roast, a few pantry staples and a slow cooker. Starting with good meat, tallow and spices makes a dinner like this easy, and a real bone broth plus the slow cooker do the rest.
Green Chile Pork and White Bean Stew
Prep: 20 minutes
Cook: 7 to 8 hours on low
Serves: 6
Ingredients
- 1 Five Marys pork shoulder, butt or leg roast (2 to 3 pounds)
- 1 onion, diced
- 3 garlic cloves, minced
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons ground cumin
- 1 jar (16 ounces) salsa verde
- 2 cans (4 ounces each) diced green chiles
- 2 cups Five Marys Beef Bone Broth (1 pouch) or chicken broth
- 2 cans (15 ounces each) white beans
- For the top: sour cream, cilantro, lime wedges and tortilla chips
Directions
- Cut the pork into 1 1/2-inch chunks, trimming off any big pieces of fat. Toss with the salt, pepper and cumin.
- Put the pork in the slow cooker with the onion, garlic, salsa verde, green chiles and broth. Stir.
- Cover and cook on low 7 to 8 hours or high 4 to 5 hours, until the pork is tender.
- Shred the pork right in the pot with two forks. Drain and rinse the beans, stir them in and cook 30 minutes more. Taste and add salt if it needs it.
- Serve with sour cream, cilantro, lime and chips.
A few notes from our kitchen
Thaw the roast first. Always thaw meat before it goes in the slow cooker. A roast needs a day or two in the fridge. Here is our guide to thawing meat safely.
Want more flavor? If you have 10 extra minutes, brown the pork chunks in a spoonful of M5 cooking tallow before they go in the pot.
Make a meal of it. In the booklet this stew is paired with skillet cornbread, and that recipe is in there too.
Where this recipe comes from
This recipe is from our recipe booklet M5 Recipes Vol 7: Fall Family Dinners, 14 easy fall dinners built around the cuts in your Five Marys box, each with its own shopping list. Grab the booklet here or see all of our cookbooks.
Shop this recipe
- Pork Shoulder Roast, Pork Butt Roast or Pork Leg Roast
- Beef Bone Broth
- M5 Cooking Tallow Sticks
- Rancher's Salt and Pepper and all our salts and spice blends
- Fall Family Dinners Box with the cuts for two weeks of these dinners
Our Berkshire pork is raised on our ranch and with our neighbor right next door, harvested in our own on-site USDA facility, hand cut, flash frozen within hours and shipped to your door on dry ice. Looking for another cozy fall dinner? Try our lasagna soup.
Quick answers
What cut of pork is best for green chile stew?
A pork shoulder, butt or leg roast. They have enough fat and connective tissue to turn tender after a long, slow cook, and any of the three works in this recipe.
Can I put a frozen pork roast in the slow cooker?
No. Always thaw meat before it goes in the slow cooker. Move the roast from the freezer to the fridge a day or two ahead.
How do I know when the pork is done?
When it shreds easily with two forks. That is about 7 to 8 hours on low or 4 to 5 hours on high.
Can I make green chile pork stew ahead?
Yes, and it is even better the next day. Make the whole batch and plan on leftovers for lunch.
Thank you for trusting us with your family's table!
For more pork roast recipes like this one, head to our Five Marys Recipe Library!