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

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.


Hearty Beef Stew


Nothing says Fall like a comforting, hearty bowl of stew.  Since the days are getting colder here in the Pacific Northwest, I've been making a lot of stews lately. And, this Hearty Beef Stew is one to try! Tender chunks of beef in a dense tomato and bone broth stock sauce, perfectly spiced with beautiful smoky Spanish paprika, balanced out by a splash of Sherry. But don’t go easy on the paprika now – this stew can take plenty.

Hearty Beef Stew
Hearty Beef Stew

What You'll Need

1/2 lb beef chunks
1 tomato, cut in fours
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
1/8 teaspoon cinnamon
1/2 teaspoon red pepper blend
2 sprigs rosemary
2 sprigs thyme
2 sprigs oregano
sea salt, to taste
1.5 cups water
1 cup bone broth
1.5 cups water
1 cup bone broth (or red wine)
6 fingerling potatoes, halved
4 mushrooms, sliced
1/2 leaks, sliced in medallions
1 carrot, peeled and sliced in medallions

What You'll Need To Know

1. Using a slow cooker add beef chunks, water, bone broth, tomato, smoked paprika, cumin, cinnamon, red pepper blend, rosemary, thyme, oregano, sea salt, Sherry (or red wine) and let it cook for 6 hours.

2. At 4 hours add the vegetables except for mushrooms.

3. Add mushrooms when with one hour remaining.

4. Serve and enjoy!

Recipe makes 4-6 servings.

Lamb and Lentil Tarragon Stew


Happy Friday! The first day of Fall has come and gone, and I love warm, comforting meals that include some of my favorite seasonal flavors like pumpkin, roasted veggies, stewed meats, and earthy spices. It's also time to take out the slow cooker and put it to good use, which is what I've been doing this week! Using a slow cooker is a healthy way to prepare a hot meal. There is nothing better than coming home at the end of a chilly fall day to a dinner that is ready to serve and has your whole kitchen filled with delicious, seasonal aromas.

This Lamb and Lentil Tarragon Stew can be prepped in the morning (or night before) and left alone to cook while you’re out handling the much more important things in life.

Lamb and Lentil Tarragon Stew
Lamb and Lentil Tarragon Stew
Lamb and Lentil Tarragon Stew
Lamb and Lentil Tarragon Stew

What You'll Need

1.5 cups lentils
2 quarts bone broth
1 cup water
1-1.5 pounds Lamb, boned and diced square-cut shoulder
1 cup carrots, sliced
1 cup turnips, sliced
1 yellow onion, diced
2 celery stalks, sliced
1/2 cup small fingerling potatoes, sliced in half
3 cloves Garlic, diced
1 sprig rosemarry
2 sprigs tarragon
1/8 cup sherry
1/2 tablespoon red pepper
1/2 teaspoon cumin
sea salt, to taste
Mix ingredients together in crock pot and cook on low for 4 to 6 hours.

What You'll Need To Know

1. Mix ingredients together in crock pot and cook on low for 5 to 6 hours.


  • Lamb boned and diced square cut shoulder are perfect in stews or casseroles.
  • Meat from the shoulder needs to be trimmed of excess fat first.
  • The leg gives neater, leaner pieces of meat than the shoulder, but both are meltingly tender and have fantastic flavor.

Recipe makes 6-8 servings.

What are your favorite slow cooker recipes? Share it with me here!