Every few years (more often recently), my parents go to Santa Fe for a long weekend. It’s where they got engaged, so it holds a special place in their hearts. The food is incredible, too, especially since we love spicy, which means they give us a gallon of Hatch green chiles (pre-roasted and dealt with) for Christmas to freeze for the year. The other day, my mom posted on Facebook that she’d had green chile pork stew on the stove all day and it smelled amazing, which immediately made ME want it, but it was already 3:30. I sent Ryan to the store for a few of the ingredients and set to work making Instant Pot green chile pork stew.
Y’all, this stuff is AWESOME. It’s meaty and spicy and comforting with its potatoes and carrots. If you don’t have Hatch green chiles, you can absolutely use whatever green chiles you can find canned in the store, BUT if you can manage to find Hatch, get them– they have incredible flavor on top of the heat. I like using petite diced tomatoes because I’m not a big tomato fan, but honestly, they cook down enough that even the normal diced are okay by me (and that’s saying something). We serve it with hot corn tortillas, tortilla chips, sour cream/plain Greek yogurt, and cheese as options for toppings, but you can choose whatever sounds good to you!
I LOVE smelling green chile pork stew on the stove all day, but I don’t always have the time to do that so being able to make Instant Pot green chile pork stew in under 45 minutes has been a godsend. After all, in Texas, you just never know when it’ll get cold!
If you’re wanting spicy, but feeling something a little beefier, try my Instant Pot chili (or the stovetop version). It’s 8th-generation-Texan-approved so you KNOW it’s good!
Ingredients
- 1 T olive oil
- 1 sweet onion, diced
- 4 cloves garlic, minced
- 2 lbs pork, cut into 3/4" pieces
- 1.5 lbs potatoes, diced
- 1.5 lbs carrots, diced
- 3- 14.5 oz cans diced tomatoes
- 1 c or 4 small cans Hatch green chiles
- 1 c water
- Salt and pepper, to taste
Instructions
- Set your Instant Pot to saute. Once it's hot, add the olive oil, onion, and garlic to the pot and stir around until it's got a little color to it.
- To the onions and garlic, add the pork and sprinkle some salt and pepper over it. Cook on saute until it's browned on at least some of the sides and mostly cooked through.
- Pour in the diced tomatoes, green chiles, water, carrots, and potatoes and stir well so it's all mixed up together.
- Put the lid on and set your Instant Pot to manual high pressure for 30 minutes.
- Allow to natural pressure release (so you don't end up with spicy pork goodness all over your cabinets) before ladling into bowls and topping with sour cream, Greek yogurt, cheese, tortilla chips, or any other toppings your heart desires!
I have the small instant pot mini. Would this recipe be too big for it?
Probably so. I would half it!
Should the steam release valve be open or closed?
Always closed. If it’s open, it won’t build pressure.
What does let “natural steam release”, if the valve is to be closed?
As it cools, the pressure goes down. It’ll still be super hot once the pressure is equalized, but you don’t open the valve to release the pressure.
I found your recipe last week and finally made it tonight. It was so quick to prepare as I sauteed the onions ans garlic. I waited about 15-20 after cooking to release the pressure (impatient grandson was hungry) and found everything so very tender and smelling amazing! Hubby and I LOVED it!
YAY! I’m so glad! It’s definitely one of our favorites.
I recon this will serve 8 folks or 4 Texans?
Lol. I’d agree!