Instant Pot Pork Green Chili Stew

Instant Pot Pork and Hatch Chile Soup in a white bowl on a blue napkin

5 from 8 votes

This satisfying Instant Pot Pork Soup with New Mexico Hatch Chiles achieves long-simmered flavor in a short pressure cooking time. Although made with simple ingredients, roasted green chiles add a kick of spicy flavor to this recipe, making this stew an ideal comfort meal.

Servings servings

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.

Video

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