This satisfying Instant Pot Green Chile Stew made with New Mexico Hatch chiles achieves long-simmered flavor in a short pressure cooking time. Although made with simple ingredients, roasted green chiles add spicy flavor to this soup, making this soup an ideal comfort meal. [Stovetop directions also provided].
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Prized for their earthy, buttery flavor, authentic hatch chiles come from New Mexico’s Mesilla Valley, though they’re now grown across the Southwest.
Don’t worry if you can’t find these chiles – I’ll share great substitutes in the tips section below.
These unique peppers are harvested for 6-8 weeks in August and September, celebrated during the annual Hatch Chile Festival.
While they’re available at Whole Foods Markets in the West during the season and online year-round, I wait for my local Harmons’ roasting weekends here in Salt Lake City.
When the aroma of roasting peppers fills the air, I know that summer’s over and fall is here.
I stock up on mild and spicy varieties of these New Mexico chilis, freezing enough for a year’s worth of Mexican dishes, spiced mashed potatoes, and curries.
Today’s recipe – my Instant Pot pork stew – showcases these chiles at their best. It’s a hearty stew where the natural smokiness of the peppers is the star of the recipe.
➡ Looking for soup and stew recipes? You’ll love my Instant Pot Chipotle Shrimp Soup, Thai Coconut Soup, African Peanut Stew, Chicken Curry Soup, or Creamy Chicken Soup. All very different but equally delicious!
Ingredients and Tips
🧂 Ingredients for Hatch Green Chile with Pork
💡 Recipe and Ingredient Tips
Here are some tips for success when making hatch chile pork stew:
🌶️ Chiles: Use hatch chiles or substitute with Anaheim, cubanelle, or poblano. Purchase roasted chiles or roast at home:
– Roast over a direct flame until blackened
– Cool in a paper bag, and peel the skin.
Alternative: use fresh, bottled, or canned chiles.
🥩 Meat: For the Instant Pot, your best bet is trimmed pork shoulder or country-style ribs. Cooking times for other meats:
– Chicken – 4 minutes. Cook the potatoes and chicken together.
– Beef chuck – 15 minutes, but 20 minutes would be fine too.
🌿 Mexican Oregano: Substitute with marjoram or use a smaller quantity of regular oregano, which is from a different plant family.
🍖 Broth: Use low-sodium chicken broth. Optional: deglaze with ¼ cup white wine.
🥔 Vegetables: Use Yukon gold or red potatoes; cook for about 2 minutes or more, based on desired texture. Alternatives: sweet potatoes, squash, or other root vegetables. Optional: add spinach at the end and allow to wilt.
🧈 Thickeners (Optional): Mix equal quantities of softened butter and flour. Add gradually to thicken the sauce without clumps. For a healthier option, use cornstarch mixed with water.
How to Make Green Chili Stew
⏲️ Instant Pot Method
- Peel and chop roasted chile peppers
- Turn on Saute Mode
- Saute onions and garlic
- Saute pork
- Stir in broth, chiles, and spices
- Pressure cook
- Natural release pressure
- Stir in potatoes
- Pressure cook
- Quick-release pressure
- Optional thicken and stir in cilantro
- Peel charred skin and discard. Finely chop roasted chile peppers.
- Turn on Saute mode. Once the Instant Pot has preheated, add oil to the inner pot and let it heat up. Add onions and garlic. Saute until onions are transparent, about 2 to 3 minutes.
- Stir in pork, salt, and pepper. Saute until lightly browned, about 5 minutes. Deglaze as needed by adding small quantities of broth and using a spatula to loosen the brown bits.
- Stir in broth, Mexican oregano, chiles, and bay leaves.
- Close the lid.
- Select Pressure Cook mode and cook on high pressure for 20 minutes.
- The display will go from On to 20:00. The float valve will go up after a few minutes. The display will count down to 00:00.
- Do a 15 minute natural release of pressure or a full natural release. Once the float valve goes down, the lid can be opened.
- Stir in cubed potatoes. Close the lid and pressure cook again for 4 minutes (2 minutes for firm potatoes), and do a quick release of pressure. Open the lid.
- Stir in chopped cilantro. Serve with crusty French bread.
Optional: to thicken the stew, mix equal parts of softened butter and flour till smooth. Stir mixture into the Instant Pot pork green chili stew before adding cilantro, and simmer until thickened.
♨️ Stovetop Method
- Peel and chop roasted chile peppers.
- Trim the pork and sear in oil in a large pot.
- Saute onions, garlic, Mexican oregano, and bay leaves.
- Stir in chiles, broth, potatoes.
- Cook for 1 ¼ to 1 ½ hours
- Add potatoes and cook for another 20 to 30 minutes or until potatoes are soft.
- Thicken with butter and flour (optional).
- Stir in cilantro. Serve the soup with crusty french bread.
Get all the details in the recipe card below.
Instant Pot Pork Green Chili Stew
Equipment
Ingredients
- 3 roasted hatch chiles [See Note 1]
- 2 tablespoon vegetable oil or more, as needed for searing
- 2 cups onions chopped
- 1 tablespoon garlic minced
- 2 ½ lbs boneless pork shoulder (1.13 kg) cut into 1 inch cubes, trimmed of fat
- 2 teaspoon salt or to taste
- 1 teaspoon black pepper powder
- 5 cups low sodium chicken broth low sodium
- 2 tablespoon Mexican oregano
- 3 bay leaves small (or 2 large)
- 4 cups potatoes cubed (preferably Yukon gold)
- 2 tablespoon butter softened [See Note 2]
- 2 tablespoon all-purpose flour [See Note 2]
- ½ cup cilantro (chopped) to garnish
Instructions
- Peel the charred skin from the chiles. Chop finely and set aside.
Instant Pot Instructions
- Select the Saute function and pre-heat the Instant Pot.
- Add oil to the pre-heated inner pot of Instant Pot and allow it to heat up.
- Stir in onions and garlic and saute till translucent, about 2 to 3 minutes.
- Add pork, salt and black pepper, stirring until pork is lightly browned, about 5 minutes.
- Press Cancel.
- Deglaze with 2 tablespoons of broth. Stir to remove any brown bits. There should be nothing stuck to the bottom of the inner pot.
- Once deglazed, stir in remaining broth, Mexican oregano, chiles, and bay leaves.
- Close the lid and pressure cook on High Pressure for 20 minutes.
- Do a 15-minute natural release (wait for 15 minutes and then release remaining pressure) or a full natural pressure release. [Read More: The Different Pressure Release Methods]
- Select Cancel and open the Instant Pot lid.
- Stir in potatoes.
- Close the lid and pressure cook on High Pressure for 4 minutes (If you have trouble closing the lid, put the steam release mechanism into 'Venting' position, close the lid and then put it back to 'Sealing'.)
- Do a quick release of pressure.
- Select Cancel and open the Instant Pot lid.
- Remove bay leaves. Mix together the softened butter and flour till smooth. Add to the stew and simmer for 5 minutes to thicken.
- Stir in cilantro. Serve the soup with crusty French bread.
Stovetop Instructions
- Toss the pork with half of the salt and pepper. Working in batches, sear the pork on both sides in oil in a large pot over medium-high heat until browned, about 5 minutes.
- Reduce heat to medium and add more oil to the pot, if needed.
- Add onion, garlic, remaining salt and pepper, and oregano. Saute until onions are soft, about 5 minutes. Deglaze with broth, scraping up brown bits from the bottom of the pot. Stir in broth, chiles, and bay leaves. Bring to a boil, reduce heat to low, and simmer for 1¼ to 1½ hours.
- Stir in potatoes, cover, and cook for 20 to 30 minutes more until the potatoes are tender. Remove bay leaves. Skim fat from the top of the soup, if desired.
- Mix butter and flour until smooth. Drop the mixture into the stew and simmer until thickened, about 5 minutes.
- Stir in cilantro. Serve the soup with crusty French bread.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cubed pork, etc.
- Note 1: Substitute roasted Anaheim, cubanelle or poblano chiles
- Note 2: Adding the butter and flour mixture thickens the stew, but it’s optional.
- I use 2 mild and 1 spicy hatch chile. Modify based your choice of spice level.
Nutrition
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I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
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Frank Flohr says
Made this last night. Used a 27 oz can of hatch whole green chilies chopped along with the liquid for part of the broth. Turned out great.
Neena Panicker says
Frank, I’m glad you like the recipe and were able to use canned chiles. Thank you for your comment.
Debbie says
Wow!!! This has to be the best recipe ever on Pinterest!!! Totally explained but easy to read. I’ve made green chile stew for decades but never in an instant pot. Can’t wait to try it!!
Paint the Kitchen Red says
Hi Debbie – hope you enjoy the recipe. Feel free to add your own spin to the recipe. Would love to know what you think of it.
Dana Gill says
Hearty for a cold day. Thanks!
Paint the Kitchen Red says
Glad you liked the recipe, Dana, and thanks for taking the time to comment.