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I’ve been trying to make more of an effort to use my Instant Pot. It makes quick work of soups and big pieces of meat. Things that I have to cook all day in a slow cooker are ready in an hour or less in the Instant Pot. I figure it’s in my pantry so I might as well use it.
I recently came across a recipe for Slow Cooker Pork and Green Chile Stew and decided to change it into an Instant Pot recipe instead. I put the pork loin, salsa verde, and spices in the Instant Pot and cooked them on high until the pork was tender enough to shred.
After shredding the pork I returned it to the Instant Pot and added in the potatoes, corn, jalapenos, and broth then cooked for just a few more minutes. The result was an amazing stew that tasted like it had been simmering on the stove top all day long.
A word to the wise; both the salsa verde and the jalapenos add heat to the stew so if you don’t want it too spicy you can cut both of those in half. After the stew is ready you can put a dollop of sour cream on top, a sprinkle of fresh cilantro, and either toss in a few strips of fresh corn tortillas or a handful of tortilla chips.
This Instant Pot Pork and Green Chile Stew is super flavorful. The salsa verde has a very distinct taste and while the soup is spicy, you can still taste the cumin, coriander, corn, and other flavors. The potatoes add both flavor and a heartiness to the stew.
I think that if you left out the potatoes and went with just one cup of broth you could totally put this over top of nachos and it would be amazing as well. In fact, I’m going to put the leftovers on top of nachos and sprinkle with cheddar cheese and see how it goes. I totally love when I can make just one meal but eat it in two different ways.
Pro Tips & Substitutions:
- Leave out the potatoes and this would make a delicious topping for nachos!
- This is a spicy dish so if serving to kids you may want to go with mild salsa verde and leave out the jalapenos.
- You can substitute a small can of green chiles for the jalapenos if you want less heat.
- Turn this into a slow cooker recipe by placing the ingredients (except the potatoes and corn) in a slow cooker on low for 6-7 hours. Add the potatoes and corn and cook for an additional hour.
- 1 1/2 lb. pork loin, cut in half
- 16 oz. jarred salsa verde (I used medium)
- 1 t. salt
- 1 t. black pepper
- 2 t. cumin
- 1 t. coriander
- 1 lb. red skinned potatoes, cut into small pieces
- 16 oz. can fire-roasted corn
- 2 T. jalapenos, seeded and minced
- 2 c. chicken broth
- 2 corn tortillas, ripped into pieces
- 1/3 c. sour cream
- 1/4 c. cilantro, chopped
- Place the pork, salsa verde, salt, pepper, cumin, and coriander in the Instant Pot and shut the lid.
- Pressure cook on high for 30 minutes.
- Let the pressure release naturally for 5 minutes then manually release the rest.
- Remove the pork loin to a cutting board and shred. Return to the Instant Pot.
- Add the potatoes, corn, jalapenos, and chicken broth.
- Place the cover on and pressure cook on high for 10 minutes.
- Let the pressure release natually for 5 minutes and then release manually.
- Remove the lid. Rip the corn tortillas into pieces and stir them into the hot stew.
- Ladel into bowls. Top with a spoonful of sour cream and a sprinkle of cilantro.
Recipe adapted from Food Network Magazine, November 2019
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