When the winter months bring cold weather, there’s nothing better than a warm, comforting stew to brighten your day. This Instant Pot Hatch Chilean Pork Stew offers the perfect balance of heartiness and bold flavor, making it an ideal recipe for cozy dinners.
Tender pieces of pork, Yukon Gold potatoes and the vibrant flavor of Chilean Green Enchilada Sauce they come together beautifully in this dish. With just the right amount of spice and smokiness, it’s a stew that will keep you warm all season long.
What you need:
1½ pounds pork tenderloin, cut into 1-inch cubes
Kosher or fine sea salt
Black pepper
2 tablespoons of olive oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon dried oregano
1 can (15 oz.). Chilean Green Enchilada Sauce
1 ½ cups gluten-free chicken broth
3 medium Yukon Gold potatoes, cut into cubes
1 cup frozen corn (optional)
Salt and pepper, to taste
Fresh coriander, chopped, for garnish
Lime wedges, to serve
Ready in an instant
Thanks to the Instant Pot, this recipe comes together faster than you’d expect for a dish that tastes like it’s been simmering all day. From searing the pork to pressure cooking the ingredients, the process is efficient and simple. In less than an hour you’ll have a rich, flavorful stew ready to serve.
This quick preparation makes it ideal for busy weekdays when you want something healthy but don’t have hours to spend in the kitchen. All you need is to chop, brown, and let the Instant Pot do its magic.
A bowl of comfort
Serve this stew with fresh cilantro and a squeeze of lime for a burst of brightness, and enjoy it as a standalone dish or with a side of gluten-free bread. It’s hearty, satisfying, and packed with flavor that will make it a family favorite all winter long.
If you’re looking for a comforting meal that’s quick, gluten-free, and full of bold, warming flavors, this Instant Pot Hatch Chilean Pork Stew is the perfect choice.
Instant Pot Hatch Chile Pork Stew
Portions: 6
Calories: 285kcal
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Season the pork with salt and pepper. Set the Instant Pot to the “Sauté” setting. Add the olive oil and let it heat. Sear pork cubes on all sides until browned, about 5 to 7 minutes. Work in batches if necessary. Remove the pork and set aside.
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Add the diced onion to the Instant Pot and cook for 3 to 4 minutes, stirring occasionally, until softened. Stir in the garlic, cumin, smoked paprika and oregano, cooking for 30 seconds until fragrant.
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Add a splash of chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Return the pork to the pot, then add the Hatch Chile Green Enchilada Sauce, remaining chicken broth, and diced potatoes. Stir to combine.
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Close the lid, set the valve to the “Seal” position and select “Pressure Cook” or “Manual” at high pressure. Cook for 25 minutes. Once the cooking cycle is complete, perform a quick release by carefully moving the valve to “Venting”. Once the pressure is released, open the lid.
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Stir in the frozen corn (if using) and return the Instant Pot to “Sauté.” Allow the stew to cook for 5 minutes to warm the corn and thicken slightly. Taste and adjust the seasoning with more salt and pepper if necessary.
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Ladle the stew into bowls, garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Instant Pot Hatch Chile Pork Stew
Quantity per serving
Calories 285
Calories from fat 81
% daily value*
Fat 9 g14%
Saturated fat 2g10%
Trans fat 0.04 g
Polyunsaturated fats 1g
Monounsaturated fats 5g
Cholesterol 75 mg25%
Sodium 285 mg12%
Potassium 940 mg27%
Carbohydrates 24 g8%
3g fiber12%
Sugar 2g2%
Protein 27 g54%
Vitamin A 96 IU2%
Vitamin C 21 mg25%
Soccer 34mg3%
Iron 2mg11%
*Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutritional data on Gluten Free & More is intended as a guide only and may vary depending on product brands used or ingredient substitutions. Some errors may occur, so please confirm recipe ingredients and nutritional suitability for your diet.
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