Slow Cooker Pork Idaho Potato Anaheim Chili Stew
A hearty slow-cooked stew combining tender pork loin cubes with Idaho potatoes and mild Anaheim chilies in a rich tomato-based broth. The gentle heat from the peppers balances perfectly with sweet undertones from sugar and earthy cumin, while fresh cilantro adds brightness to each bowl. This comforting one-pot meal feeds a crowd and develops deep flavors during the long, slow cooking process, making it ideal for busy weeknights or casual entertaining when you want something satisfying and warming.
Ingredients
- 3 pounds boneless pork loin, cut into 1-inch cubes
- 3 tablespoons extra virgin olive oil
- 2 cups onion, chopped
- 8 Anaheim chili peppers, chopped
- 6 medium garlic cloves, minced
- 3 cans (14.5-ounce each) stewed tomatoes
- 2 pounds Idaho potatoes, peeled and cut in 1-inch cubesYukon Gold potatoes1:1gluten-freedairy-free
creamier texture, may break down more
- 2 cups chicken broth
- 2 tablespoons sugar
- 2 teaspoons ground cumin
- ½ teaspoon salt, or to taste
- ⅝ cup cilantro, chopped
Instructions
- 1
Coat a 6 1/2-quart slow cooker with cooking spray
- 2
Heat 1 teaspoon oil in a large nonstick skillet over medium high heat until hot
- 3
Add one third of the pork and cook until beginning to brown on edges, stirring occasionally
- 4
Place browned pork in slow cooker and repeat browning process two more times with remaining pork
- 5
Heat 2 teaspoons oil over medium high heat until hot
- 6
Cook the onions and peppers 4 minutes or until onions are translucent, stirring occasionally
- 7
Add the garlic and cook 15 seconds, stirring constantly
- 8
Add onion mixture to the pork with the tomatoes, potatoes, broth, sugar, and 1 teaspoon cumin
- 9
Cover and cook on HIGH setting 5 hours or until pork is tender
- 10
Stir in the remaining oil, cumin, and salt
- 11
Serve topped with cilantro
Tips
Brown the pork in batches to avoid overcrowding the skillet, which ensures better browning and flavor development
Cut potatoes and pork into uniform 1-inch pieces so they cook evenly during the long slow cooking process
Reserve some fresh cilantro for garnish to add a bright, fresh contrast to the rich stew
Good to Know
Refrigerate leftovers up to 4 days in airtight containers
Can prepare through step 3 and refrigerate overnight, then slow cook the next day
Serve hot in bowls topped with fresh cilantro and crusty bread on the side
Common Mistakes
Brown pork in small batches to avoid overcrowding and steaming
Do not skip browning step as it develops essential flavor
Cut ingredients uniformly to ensure even cooking
Substitutions
slightly more heat and earthiness
FAQ
Can I use a different cut of pork for this stew?
Yes, pork shoulder works well and becomes very tender, though it may need an extra hour or two of cooking time and will add more richness to the stew.
What if I cannot find Anaheim peppers?
Poblano peppers make an excellent substitute with slightly more heat, or use bell peppers for a milder flavor without any spice.
How long will this stew keep in the refrigerator?
The stew will keep well refrigerated for up to 4 days and actually tastes better the next day as flavors continue to develop.