Slow Cooker Roasted Poblano Comfort Stew

Whole food nourishment for a whole woman.

Why You’ll Love This

This Slow Cooker Roasted Poblano Comfort Stew is the kind of meal your body exhales into. Rich, savory, gently spiced, and deeply grounding, it delivers comfort without heaviness and nourishment without compromise. Roasted poblanos bring smoky depth, warming spices support digestion and inflammation, and the slow-cooked base makes this ideal for flare weeks, busy seasons, or intentional meal prep.

This is food that feels like care.

Prep Details

Prep Time: 25-30 mins
Cook Time: Low 8-9 hrs (best for flavor & texture)
Total Time: 8.5-9.5 hrs
Servings: 6-8

Ingredients

• 2 - 2½ lb beef chuck, cut into large cubes

• 3 - 4 poblano peppers

• 1 large yellow onion, diced

• 5 - 6 garlic cloves, minced

• 1 large carrot, diced

• 1 celery stalk, diced

• 2 - 3 cups chopped Swiss chard (Add greens during the final 30–45 minutes)

• 2 tsp cumin

• 2 tsp smoked paprika

• 1½ tsp Mexican oregano

• 1 tsp coriander

• ½ tsp ancho chili powder

• ½ - 1 tsp turmeric

• ½ tsp ground ginger

• 1 bay leaf

• 1½ - 2 tsp sea salt

• Pinch black pepper

• Liquid Base

  • 3 - 3½ cups bone broth, beef or chicken (I use Kettle & Fire)

  • 1 tbsp tomato paste

  • 1 tbsp tamari or soy sauce

  • 1 tsp cocoa powder (trust me)

  • 1 - 2 tsp apple cider vinegar, added at the end

Directions

1. Preheat oven to 425°F. Place poblanos on a baking sheet and roast until blistered and blackened, about 12–15 minutes, turning once. Transfer to a covered bowl and steam for 10 minutes. Peel skins, remove seeds if desired, and chop.

2. Cut beef into 3 - 4 pieces. Sear in crockpot (I love my Our Place Dream Cooker) over medium-high heat, sear protein on at least two sides. Remove and set aside.

3. In the same pan, sauté onion and garlic until fragrant, about 2 - 3 minutes. Stir in tomato paste, spices, and liquid base until well combined.

4. Add protein, roasted poblanos, remaining vegetables, liquid mixture, and bay leaf to the slow cooker. Stir thoroughly so spices are evenly distributed.

5. Cook on LOW for 8 - 9 hours or HIGH for 4 - 5 hours, until meat shreds easily.

6. Remove bay leaf. Stir in apple cider vinegar, juice of ½ - 1 lime, and olive oil or ghee for richness. Add chopped greens and cook an additional 30–45 minutes until wilted.

7. Taste and adjust salt or acid as needed.

Serving Suggestions

Serve over white rice, brown rice, or quinoa. Top with:

• Fresh cilantro or parsley

• Avocado slices

• Pickled red onions

• Sour cream or cashew cream

Heat Customization

• Mild: Fully deseed poblanos, skip ancho chili

• Medium: Leave a few seeds, include ancho chili

• Extra cozy heat: Finish with chili oil on top, not in the pot

Healing doesn’t require perfection, just consistency.

Storage & Prep Tips

Refrigerator

• Store in glass containers for 4–5 days

• Flavor deepens after 24 hours

Freezer

• Freeze within 24 hours for best texture

• Store individual portions or family-size batches

• Best quality up to 3 months

Reheating

• Stovetop on low heat, covered, stirring occasionally

• Microwave on medium power, stirring halfway

• Add a splash of broth if thickened

A Gentle Reminder

Food is one piece of the puzzle. This recipe is meant to support your body, not “fix” it. If you’re feeling stuck, overwhelmed, or unsure what your body needs next, clarity is always the first step.

→ Book your Free Clarity Consultation

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