Instant Pot Hatch Chile Pork Stew
When the winter months bring chilly weather, there’s nothing quite like a warm and comforting stew to brighten your day. This Instant Pot Hatch Chile Pork Stew delivers the perfect balance of heartiness and bold flavor, making it a go-to recipe for cozy dinners.
Tender chunks of pork, Yukon Gold potatoes, and the vibrant tang of Hatch Chile Green Enchilada Sauce come together beautifully in this dish. With just the right amount of spice and smokiness, it’s a stew that will keep you warm all season long.
What You Need:
1½ pounds pork tenderloin, cut into 1-inch cubes
Kosher or fine sea salt
Black pepper
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon dried oregano
1 (15 ounce) can Hatch Chile Green Enchilada Sauce
1½ cups gluten-free chicken broth
3 medium Yukon Gold potatoes, diced
1 cup frozen corn (optional)
Salt and pepper, to taste
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Ready in No Time
Thanks to the Instant Pot, this recipe comes together faster than you’d expect for a dish that tastes like it simmered all day. From searing the pork to pressure-cooking the ingredients, the process is efficient and easy. In under an hour, you’ll have a rich, flavorful stew that’s ready to serve.
This quick preparation makes it ideal for busy weeknights when you want something wholesome but don’t have hours to spend in the kitchen. Just a little chopping, sautéing, and letting the Instant Pot do its magic is all it takes.
A Bowl of Comfort
Serve this stew with fresh cilantro and a squeeze of lime for a burst of brightness and enjoy it as a standalone dish or with a side of gluten-free bread. It’s hearty, satisfying, and packed with flavors that will make it a family favorite all winter long.
If you’re looking for a comforting meal that’s quick, gluten-free, and full of bold, warming flavors, this Instant Pot Hatch Chile Pork Stew is the perfect choice.
Instant Pot Hatch Chile Pork Stew
Ingredients
- 1½ pounds pork tenderloin , cut into 1-inch cubes
- Kosher or fine sea salt
- Black pepper
- 2 tablespoons olive oil
- 1 medium onion , diced
- 3 garlic cloves , minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 (15 ounce) can Hatch Chile Green Enchilada Sauce
- 1½ cups gluten-free chicken broth
- 3 medium Yukon Gold potatoes , diced
- 1 cup frozen corn (optional)
- Salt and pepper , to taste
- Fresh cilantro , chopped, for garnish
- Lime wedges , for serving
Instructions
- Season the pork with salt and pepper. Set the Instant Pot to the “Sauté” setting. Add the olive oil and let it heat up. Sear the pork cubes on all sides until golden brown, about 5–7 minutes. Work in batches if necessary. Remove the pork and set it aside.
- Add the diced onion to the Instant Pot and cook for 3–4 minutes, stirring occasionally, until softened. Stir in the garlic, cumin, smoked paprika, and oregano, cooking for 30 seconds until fragrant.
- Add a splash of chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Return the pork to the pot, then add the Hatch Chile Green Enchilada Sauce, the remaining chicken broth, and diced potatoes. Stir to combine.
- Close the lid, set the valve to the “Sealing” position, and select “Pressure Cook” or “Manual” on high pressure. Cook for 25 minutes. Once the cooking cycle is complete, perform a quick release by carefully moving the valve to “Venting.” Once the pressure has been released, open the lid.
- Stir in the frozen corn (if using) and set the Instant Pot back to “Sauté.” Let the stew simmer for 5 minutes to heat the corn and thicken slightly. Taste and adjust the seasoning with more salt and pepper if needed.
- Ladle the stew into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.
Nutrition
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