Chile Verde (Slow Cooker Pork and Green Chile Stew)

During Phase 3 of the Fast Metabolism Diet, you’ll get to enjoy the delicious whole foods from Phase 1 and Phase 2, but now you’ll be adding healthy fats to every meal. Coconut, avocado, olive oil, raw nuts, and seeds – all of which help you torch old fat right along with the natural dietary fat that’s coming in.

The foods you eat in this phase are also rich in inositol and choline, cofactors that metabolize fat and keep it from getting blocked in the liver; they keep all that newly released fat from being reabsorbed.

Once you’ve cycled through the three phases, your body’s metabolism is running fast and hot. You’re no longer in starvation mode. Instead, you’re feeling satisfied, and your hormones are happy. You can say goodbye to those old diet myths and keep nurturing your metabolism with real, whole, nourishing foods.

Here’s a delicious recipe that can be used for Phase 2 and 3. It’s also easy to adapt for D-Burn: Just use boneless, skinless chicken thighs, and omit the arrowroot.


Phase 2 & 3, D-Burn | Serves 8
Prep time: 15 minutes | Total time: 3 hours 15 minutes to 6 hours (slow cooker)



2 pounds boneless pork loin roast, lean, all fat trimmed off
Sea salt and pepper to taste
1/2 cup low-sodium chicken broth
3/4 cup diced onion
2 cans (4.25 ounces each) diced green chiles, sliced into thick rounds
10 ounce can diced tomatoes and green chilies (Ro*Tel Mild) (For Phase 2, use an extra can of green chiles instead)
2 tablespoons seeded, chopped jalapeño, or more to taste
1 tablespoon arrowroot
1 tablespoon cumin
1/2 teaspoon garlic powder
Fresh cilantro


  1. Cut the pork into 1 1/2-inch cubes. Season with salt and pepper.

  2. Heat a large nonstick skillet over high heat; when hot brown the pork over medium heat on all sides. Add the browned pork to the crockpot. Pour the broth into the skillet and scrape up all browned bits. Add this broth mixture to the crockpot, and stir in the remaining ingredients.

  3. Cook on LOW for 6 hours or HIGH for 3 hours (if using a Dutch oven, cook on low heat for 3-4 hours). When done, adjust salt and pepper to taste if needed. Serve topped with fresh cilantro.
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