Best 3 Instant Pot Pork And Hatch Green Chile Stew Recipes

Embark on a culinary journey with this tantalizing Instant Pot Pork and Hatch Green Chile Stew, a symphony of flavors that will awaken your taste buds. This hearty and comforting stew combines succulent pork, roasted Hatch green chiles, and an array of aromatic spices, all simmered to perfection in the convenience of your Instant Pot.

Accompanying this main course are three equally delectable recipes that will complement your stew perfectly. Indulge in the creamy Avocado Crema, a delightful blend of avocado, lime, and cilantro, adding a refreshing touch to each bite. For a side dish that packs a punch, try the Spicy Hatch Green Chile Cornbread, bursting with roasted green chiles, corn kernels, and a hint of spice. And to quench your thirst, mix up a refreshing Watermelon Agua Fresca, a vibrant blend of watermelon, lime, and mint, providing a cool and hydrating accompaniment to your meal.

These recipes, curated for your enjoyment, offer a complete culinary experience that will satisfy your cravings and leave you yearning for more. So gather your ingredients, fire up your Instant Pot, and let the aromas of this flavorful stew fill your kitchen as you embark on a culinary adventure like no other.

Here are our top 3 tried and tested recipes!

INSTANT POT® PORK AND HATCH GREEN CHILE STEW

Instant Pot® Pork and Hatch Green Chile Stew image

This is a classic example of the robust flavors of Hatch green chile peppers that have been mellowed by the richness of pork, potatoes, and sweet corn. When serving, if too spicy, drizzle bowls with honey to cut the heat.

Provided by Diana71

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h35m

Yield 6

Number Of Ingredients 12

Ingredients

¼ pound diced pancetta
1 pound boneless pork loin, cubed
¼ cup diced onion
¼ cup diced shallot
½ tablespoon olive oil
2 medium white potatoes, peeled and cubed
⅓ cup roasted Hatch green chiles, seeds and skin removed, chopped
1 ½ cups frozen corn kernels
1 ½ cups chicken stock
1 teaspoon salt
ground black pepper to taste
½ cup half-and-half

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook pancetta for 1 minute. Add cubed pork loin, onion, and shallot. Saute until pork loin is starting to brown and onion is just starting to become clear, about 2 more minutes. Add olive oil if pork and onion bits are sticking to the pan.
Stir in potatoes and chiles and continue cooking for 5 minutes. Add corn, chicken stock, salt, and pepper. Cancel Saute mode.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the natural release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute mode.
Remove lid, pour in half-and-half, and cook until heated through, 5 to 7 minutes. Correct seasoning with salt and pepper.

Nutrition Facts : Calories 279.7 calories, Carbohydrate 23.6 g, Cholesterol 51.1 mg, Fat 13.1 g, Fiber 3.1 g, Protein 18 g, SaturatedFat 5 g, Sodium 743.3 mg, Sugar 3.3 g

INSTANT POT GREEN PORK CHILI

Instant Pot Green Pork Chili image

Chili is best simmered low and slow, but sometimes you don't have the time. A pressure cooker helps tenderize pork shoulder, a cut of meat that's usually tough, in minutes rather than hours. A mixture of green chiles, cilantro, garlic and lime brighten up this easy and wonderfully speedy.

Provided by Megan Mitchell

Categories main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

8 scallions, cut into 2-inch lengths
3 cloves garlic, peeled
1 poblano pepper, stemmed and cut into small chunks
1 jalapeno, stemmed and cut into small chunks
1/2 cup packed cilantro leaves and stems
4 to 5 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
Two 7-ounce cans mild diced green chiles
2 tablespoons ground cumin
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
Two 16-ounce cans pinto beans, rinsed and drained
Juice of 2 limes
Thinly sliced avocado
Crumbled Cotija
Cilantro leaves
Lime wedges

Steps:

For the chili: In a small food processor, combine the scallions, garlic, poblano, jalapeno and cilantro. Process until a chunky paste forms, 2 to 3 minutes. Scrape into a 6-quart Instant Pot®, add the pork, canned chiles with their liquid, the cumin, salt and pepper. Stir together.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete.
Being careful of any remaining steam, unlock and remove the lid. Set the pot to saute on high and stir in the beans and lime juice. Taste for seasoning and add more salt or pepper, if needed. Simmer, stirring occasionally, until thickened slightly, 10 to 15 minutes. For a thicker chili, simmer until it reaches your desired consistency.
Meanwhile, prepare the toppings. When ready to serve, ladle the chili into shallow bowls and garnish with avocado, Cotija, cilantro and lime wedges.

GREEN CHILE STEW WITH PORK

Green Chile Stew with Pork image

Pueblo tradition calls for the addition of corn or potatoes to this dish. It makes a wonderful filling for enchiladas. Serve with a big green salad and a pile of wheat tortillas.

Provided by Christine L.

Categories Soups, Stews and Chili Recipes Stews Pork

Time 2h25m

Yield 8

Number Of Ingredients 9

Ingredients

3 pounds boneless pork loin, cubed
3 tablespoons peanut oil
3 stalks celery, chopped
2 tomatoes, chopped
7 green chile peppers, chopped
4 cloves crushed garlic
4 cups chicken broth
1 (10 ounce) jar prepared green chile salsa
salt to taste

Steps:

In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.
Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.

Nutrition Facts : Calories 462 calories, Carbohydrate 9 g, Cholesterol 102.1 mg, Fat 29.8 g, Fiber 1.9 g, Protein 37.6 g, SaturatedFat 9.3 g, Sodium 602.7 mg, Sugar 4.8 g

Tips:

Choose the right cut of pork: Pork shoulder or pork butt is the best cut for this stew because it is tough and flavorful and will break down nicely in the Instant Pot.
Brown the pork: Browning the pork before cooking it in the Instant Pot will add flavor and help to prevent it from becoming dry.
Use a good quality broth: For best results, use a good quality chicken or beef broth. Avoid using bouillon cubes or canned broth, as they can be too salty.
Don't overcrowd the Instant Pot: Make sure to leave enough space in the Instant Pot for the pork and the other ingredients to cook evenly.
Add the hatch green chiles at the end of cooking: This will help to prevent them from becoming too mushy.
Serve with your favorite toppings: This stew is delicious served with rice, mashed potatoes, or crusty bread. You can also top it with sour cream, avocado, or cilantro.

Conclusion:

This Instant Pot Pork and Hatch Green Chile Stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork is tender and flavorful, and the hatch green chiles add a nice kick of heat. The stew is also very versatile, and you can easily add or remove ingredients to suit your taste. So next time you are looking for a quick and easy meal, give this Instant Pot Pork and Hatch Green Chile Stew a try.