Ingredients
- 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
Why This Recipe Is So Easy To Love
This stew is packed with bold flavors and comforting warmth. It’s easy to make and perfect for busy days when you want a hearty meal waiting for you. The slow cooker brings out deep, rich tastes that make every bite satisfying.
Tips From The Kitchen
- Use fresh green chiles if possible for the best flavor and a nice kick.
- Brown the meat before adding it to the slow cooker to enhance the stew’s richness.
- Avoid lifting the lid too often to keep the heat steady and cook evenly.
- Brown the meat before adding it to the slow cooker to enhance the stew’s richness.
- Avoid lifting the lid too often to keep the heat steady and cook evenly.
Directions
Tos the pork, tomatoes, green chiles, yams, onion, garlic, cumin, oregano, salt, black pepper, and hot sauce into your slow cooker. Give everything a good stir to mix it all together, then put the lid on and let it cook on low for about 6 to 7 hours, until the pork is super tender. Once the pork is ready, stir in the frozen corn, cover again, and let it cook for another 10 to 15 minutes until the corn is heated through. When you're ready to serve, sprinkle some shredded Cheddar cheese on top for a nice, melty finish. Enjoy!
Perfect Pairings
Serve with warm corn tortillas or over a bed of fluffy rice. A dollop of sour cream and some shredded cheese on top add a creamy contrast. Fresh cilantro and lime wedges brighten the dish and add a fresh finish.
Leftover Care Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it seems too thick. This stew also freezes well for up to 3 months.
