Best Slow Cooker Arizona Poblano Pork Recipes

SLOW-COOKER MEXICAN PORK

Slow-Cooker Mexican Pork image

Slow down the kitchen frenzy with a hearty black bean and pork dish.

Provided by Betty Crocker Kitchens

Categories Entree

Time 6h10m

Yield 4

Number Of Ingredients 5

Ingredients

1 lb boneless pork loin roast, cut into 1-inch pieces
2 1/4 cups Old El Paso™ Thick 'n Chunky salsa (from 24-oz jar)
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup shredded Monterey Jack cheese (4 oz), if desired

Steps:

In 3 1/2- to 4-quart slow cooker, mix pork, salsa and chiles.
Cover; cook on Low heat setting 6 to 8 hours.
Stir in beans. Cover; cook on Low heat setting about 5 minutes or until beans are hot. Sprinkle with cheese.

Nutrition Facts : Calories 370, Carbohydrate 39 g, Cholesterol 70 mg, Fat 1, Fiber 10 g, Protein 33 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1550 mg, Sugar 6 g, TransFat 0 g

POBLANO PORK STEW

Poblano Pork Stew image

Fresh poblano peppers are pretty mild in flavor but are delicious. This is an uncomplicated stew recipe that can cook all day in your slow-cooker.

Provided by ratherbeswimmin

Categories Stew

Time 10h30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb boneless pork shoulder, cut into 1 inch cubes.
1 tablespoon cooking oil
1 lb whole tiny new potatoes, quartered
2 medium onions, chopped
2 fresh poblano peppers, seeded and cut into 1 inch pieces
1 fresh jalapeno pepper, seeded and chopped
4 cloves garlic, minced
2 inches cinnamon sticks
3 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon chili powder
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 cup snipped fresh cilantro or 1/4 cup parsley
hot cooked rice

Steps:

In a big skillet, brown the pork in hot oil (do this in batches if necessary); drain well.
Add the potatoes, onions, poblano peppers, jalapeno pepper, garlic, and stick cinnamon to a 4 quart slow-cooker.
Add the meat.
In a mixing bowl, combine the chicken broth, undrained tomatoes, chili powder, oregano, and black pepper; pour over ingredients in the slow-cooker.
Cover and cook on LOW for 8-10 hours.
Discard cinnamon stick.
Add in cilantro; stir.
Adjust seasoning to taste, if necessary.
Add hot cooked rice to individual soup bowls; ladle hot stew over rice; serve.

Nutrition Facts : Calories 322.1, Fat 17.5, SaturatedFat 5.3, Cholesterol 53.7, Sodium 466.1, Carbohydrate 23.2, Fiber 4.6, Sugar 4.9, Protein 18.9