Cozy, Mouthwatering Chile Verde Pork Stew (Gluten-Free, Paleo, Whole30)

Just a heads up — Wellness Bum is reader supported, which means that we may receive a commission if you make a purchase using links within this article from qualifying purchases. It never affects your price or what we pick to recommend.

Baby, it’s cold outside! And, I’m keeping warm with this Cozy, Mouthwatering Chile Verde Pork Stew.

This Mexican-Southwestern-style chili is all about the chiles and tomatillos. The chiles are green and mild, mixed with tangy tomatillos, smoky flavor of Mexican dried oregano, and tender slow cooked pork.

Eat this delicious stew with your favorite toppings like shaved almonds or cilantro and avocado for a delicious, healthy meal! Not on Whole30? Warm up some corn tortillas for a comforting meal. The best part is that you cook this up in a crock pot! Make the night before or before you head to work, and you’ll have a delicious home cooked meal ready for you.

Chile Verde Pork Stew

(Gluten-Free, Paleo, Whole30)

What You’ll Need

3 lbs pork tenderloin, diced (sub for chicken if preferred)
4 Mira Sol or Hatch Chiles, roasted, peeled, and chopped
1 (14.5 ounce) can fire roasted diced tomatoes
5 tomatillos, husked and chopped
1 large yellow onion, chopped
1 celery stalks, chopped
4 garlic cloves, minced
1 1/2 tsp ground cumin
1 tablespoons coriander
2 tablespoons dried Mexican oregano, crushed
1 tsp sea salt
1/2 cup chopped cilantro
1 quart bone broth
2½ cups cold water
1 bay leaf
2 tbsp Arrowroot Powder or Tapioca Starch
1 tbsp coconut oil
extra salt and pepper, to taste

Garnishes:  cilantro, avocado, cotija cheese, almond slivers, and Mexican crema or Greek yogurt

Whole30 Garnishes:  cilantro, avocado, cashew cheese, and almond slivers

What You’ll Need

Method 1 (Crock Pot/Slow Cooker ):
Add all ingredients to a Crock Pot/Slow Cooker and cook for 7-8 hours on low.

Method 2:
1. Heat oil in a large skillet or casserole. Place the pork and cook for about 10 minutes, until pork is browned. Add the onions and garlic and cook until onions are tender about 5 minutes.

2. Add the chicken broth, salt, coriander, oregano, tomatoes, cumin, cilantro, and chile. Bring to a boil and then simmer for 30 minutes.

3. In a separate dish, combine water and cornstarch and continue to stir. Add a little of the cornstarch mixture at a time to the stew. The stew will thicken as it cools.

4. Serve and garnish!

Notes: If you can find it, use dried Mexican oregano in this recipe. It has a smoky flavor that dried Mediterranean oregano doesn’t have. You can find it at Whole Foods, Latin supermarkets, and Amazon.

Recipe makes 6-8 servings.


Hi, I’m Valerie!

I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.