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Instant Pot Green Chile Pork Stew, instant pot soup recipes
Front Porch Recipe

Instant Pot Green Chile Pork Stew

Tender pork shoulder pressure cooks with roasted green chiles, tomatillos, and cumin for a bright, spoonable New Mexican-style stew. Dinner is ready in under an hour with almost no hands-on work.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs pork shoulder or pork butt cut into 1 1/2-inch cubes, excess fat trimmed
  • 1 1/2 tsp kosher salt plus more to taste
  • 1 tsp black pepper freshly ground
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 jalapeño seeded and minced (optional)
  • 2 cans (4 oz each) diced green chiles mild or hot
  • 1 can (14.5 oz) fire-roasted diced tomatoes with juices
  • 4 medium tomatillos husked, rinsed, and chopped (or 1 cup salsa verde)
  • 3 cups chicken broth low-sodium
  • 1 lb Yukon Gold potatoes cut into 3/4-inch chunks
  • 1 cup frozen corn optional
  • 1/4 cup fresh cilantro chopped, for serving
  • lime wedges for serving
  • sour cream or shredded Monterey Jack for serving (optional)

Equipment

  • 6-quart or 8-quart Instant Pot
  • wooden spoon

Method
 

  1. Pat the pork cubes dry and season with the salt, pepper, cumin, oregano, and chili powder.
  2. Set the Instant Pot to Saute on high. Add the olive oil. Working in batches, brown the pork for 2 to 3 minutes per side. Transfer to a plate.
  3. Add the onion to the pot and cook 3 minutes until softened. Stir in the garlic and jalapeño for 30 seconds. Pour in 1/4 cup of the broth and scrape up browned bits.
  4. Return the pork and any juices. Add green chiles, tomatoes with juices, tomatillos, remaining broth, and potatoes. Stir gently. Press Cancel.
  5. Lock the lid and set the valve to Sealing. Pressure cook on High for 30 minutes. Natural release 10 minutes, then quick release any remaining pressure.
  6. Open the lid. If using corn, stir it in and Saute 2 to 3 minutes until hot. Taste and adjust salt. Shred larger pork pieces with two forks if desired.
  7. Ladle into bowls. Top with cilantro, a squeeze of lime, and sour cream or cheese if you like.

Notes

For milder heat, use mild canned green chiles and skip the jalapeño. For a thicker stew, mash a few potato pieces into the broth or simmer on Saute for 5 minutes after shredding the pork.