Instant Pot Pork And Hatch Green Chile Stew Recipes

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INSTANT POT PORK GREEN CHILI



Instant Pot Pork Green Chili image

Easy Instant Pot Pork Chili that is delicious straight out of the bowl or smothered all over your favorite foods

Provided by Sara

Categories     Main Course

Time 1h30m

Number Of Ingredients 15

4 lbs Pork Shoulder (boneless, cut into 2" cubes )
24 oz Roasted Green Chiles (hot or mild)
2 cups Beef or Chicken Broth
14.5 oz Can of Fire Roasted Tomatoes
2 Green Bell Peppers (seeded & diced)
1 Yellow Onion (diced )
4 cloves Garlic (minced)
1 Jalapeno (seeded & diced )
3 tsp Salt
2 tsp Cumin
1 tsp Dried Coriander
2 cups Cilantro (divided)
2 Tbls Tapioca Starch
3 Limes
1/2 cup Red Onion (diced)

Steps:

  • Turn the Instant Pot to saute mode with 1 Tbls oil and add the cubed pork with a sprinkle of salt and pepper. Saute for 3-5 minutes until lightly browned. Turn pot off.
  • Add the green chiles, onion, garlic, jalapeno, bell peppers, broth, salt and spices, can of fire roasted tomatoes and 1 cup chopped cilantro. Stir, place the lid on and move steam valve to seal. Set to high pressure for 45 minutes
  • When timer goes off, let the steam naturally release (takes about 30 minutes) and then remove the lid. Mix the tapioca starch with 1 Tbls room temp water and add to the green chili. Turn to saute mode, it will bring the stew to a boil. Let simmer until it thickens up a little then turn off
  • Serve over rice and top with chopped cilantro, lime wedges and diced red onion

Nutrition Facts : Calories 223 kcal, Carbohydrate 14 g, Protein 23 g, Fat 8 g, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

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

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

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.

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