Hello there, blog world! It’s been a while since I’ve posted but that’s because Matt and I have been in Las Vegas! We were there all of last week and just got home late last night. Being home after a long work trip is definitely nice but I do have to admit that I’m already missing Nevada’s weather. Every afternoon the temps climbed into the mid-sixties and the sky was always perfectly clear and sunny. Here in Pennsylvania, on the other hand, we’re about to get hit with another “Polar Vortex.” Once that icy blast of cold air arrives tomorrow it’s going to stay below freezing for four days straight. Brrr!
Pennsylvania’s winter weather does have its benefits, however. Take for instance winter comfort food. I’ll bet a hearty slow-cooked stew tastes WAY better in 20° Pennsylvania than it would in 60° Las Vegas, right? 😉 I could actually really go for a nice stew tonight for dinner. We don’t have the ingredients on hand though so I’ll satisfy my craving by posting about this Pork and Green Chile Stew that I made last month. Doesn’t it look yummy?
I found this Slow Cooker Pork and Green Chile Stew recipe at Skinny Taste. It was extremely easy to make – just cube and brown the pork and simmer all of the ingredients together in a crock pot for 4-5 hours – and the cooked pork was tender and moist. Matt and I garnished our plates with cilantro, avocado and sour cream and these Mexican flavors added a really nice, bright finishing touch to the stew. For anyone looking for a good Polar Vortex meal, I highly recommend this!
Slow-Cooked Pork and Green Chile Stew (Recipe from Skinny Taste)
2 lbs. Pork Loin roast, trimmed of fat and cut into 2″ cubes
Salt and Pepper
2 tablespoons All-Purpose Flour (or use a gluten-free flour for G-Free preparation)
1 medium Yellow Onion, diced
2 – 4 oz. cans Diced Green Chiles, drained
1-2 Jalapeño Peppers, diced with seeds and stems removed
1 – 10 oz. can Ro*Tel Tomatoes & Diced Green Chiles (not drained)
1/2 cup Low Sodium Chicken Broth
1 tablespoon Cumin
1/2 teaspoon Garlic Powder
Cooked White or Brown Rice
Sour Cream (omit for Lactose-Free)
Season the cubed pork liberally with salt and pepper. Heat olive oil in a large non-stick skillet over medium-high heat and add the cubed pork. Cook the pork for approximately 4 minutes or until browned on all sides. Gradually stir in the flour and allow the pork to continue browning for another 30 seconds to 1 minute.
Transfer the browned pork to a crock pot. Add in the remaining stew ingredients (onion thru garlic powder) and stir gently to combine. Cover and cook on high power for 4-5 hours or on low power for 8 hours. When done, stir the mixture and, if needed, add salt and pepper to taste. Serve the stew over rice and garnish with sour cream, avocado and cilantro.