Green Chile Stew
A super easy Instant Pot Chile Verde Stew Recipe with a flavor profile so complex you'd never guess the ingredients.
Servings: 10 servings
Calories: 295kcal
Ingredients
- 2 lbs Pork Picnic Roast - Cubed
- 3 tablespoon Minced Garlic
- 1 tablespoon Cumin
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 Onion - Diced
- 1 Green Bell Pepper - Diced
- 12 Oz Frozen Corn
- 3 Russet Potatoes - Cubed
- 15 Oz Can Hatch Green Chile Enchilada Sauce
- 14.5 Oz Can Diced Fire Roasted Tomatoes
- 1 Cup Roasted Hatch Green Chiles - Diced (SEE NOTE)
- 3 Cups Beef Broth
- 1 Cup Heavy Cream
Instructions
- Cube the pork and cover in salt and pepper.
- Set Instant Pot to Sauté on high and brown all sides of the cubed pork.
- Add the minced garlic and cumin and continue to sauté for another 2-3 minutes.
- Turn the Instant Pot off and add the remaining ingredients stirring to combine.
- Set the Instant Pot to Pressure Cook, High, for 40 minutes.
- Allow the Instant Pot to naturally release for 15 minutes then manually release the remaining pressure.
- Remove the lid, pour in the heavy cream stirring to fully combine. SERVE AND ENJOY!
Video
Notes
- I used Extra Hot from the Hatch Chile Store for the Roasted Hatch Green Chiles. They are truly Extra! If using a milder Hatch Green Chile, you could go 2-3 cups.
- Serve with tortilla chips and warm tortillas.
- Garnish with sliced radish, cilantro, cabbage, and a lime wedge.
- If pressed for time, skip the searing portion of the instructions.
- When choosing your hatch chiles, get a spice level that works best for you and your family or friends. The last thing you want is for it to be too spicy.
Nutrition
Calories: 295kcal | Carbohydrates: 29g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 64mg | Sodium: 1038mg | Potassium: 677mg | Fiber: 4g | Sugar: 6g | Vitamin A: 856IU | Vitamin C: 21mg | Calcium: 64mg | Iron: 3mg