Simple Instant Pot Hatch Green Chile Pork Stew

Here is my go-to instant pot hatch green chile pork stew recipe, with tender chunks of pork, smoky hatch green chiles, potatoes, and warm spices that all come together in under an hour.

This stew has become our family’s favorite comfort food during the cooler months. I love how the Instant Pot makes it so easy to get dinner on the table on busy weeknights. Plus, it tastes even better the next day!

What Kind of Pork Should I Use?

Pork shoulder is really the star of this stew, and it’s perfect for pressure cooking since it becomes incredibly tender when cooked under pressure. You might also see pork shoulder labeled as “pork butt” or “Boston butt” at the grocery store – don’t worry, it’s the same cut and will work just as well. Look for a piece that has some marbling (those white streaks of fat) since this will keep your meat moist and flavorful during cooking. When you’re cutting it into cubes, trim off any large chunks of external fat, but don’t worry about getting every bit – a little fat actually adds to the flavor and richness of your stew.

Options for Substitutions

This flavorful stew is pretty adaptable, so here are some swaps you can make if needed:

• Hatch green chiles: If you can’t find hatch chiles, poblano peppers or Anaheim chiles work great as substitutes. You can also use canned diced green chiles – just use about 1 cup and add them with the broth since they’re already soft.
• Pork shoulder: Pork shoulder is really the best choice here since it gets tender and juicy under pressure, but if you’re in a pinch, pork butt or even beef chuck roast will work. Just stick with tough, well-marbled cuts that benefit from slow cooking.
• Mexican oregano: Regular oregano works fine if you don’t have Mexican oregano on hand, though the flavor will be a bit different. Use the same amount.
• Yukon gold potatoes: Red potatoes hold their shape well too, or you can use russets if that’s what you have – just cut them a bit larger since they break down more easily.
• Butter and flour mixture: For thickening, you can skip this step entirely if you prefer a brothier stew, or substitute with 3 tablespoons of cornstarch mixed with cold water.
• Chicken broth: Vegetable broth works if you want to keep it lighter, or beef broth if you prefer a richer flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this stew is skipping the searing step for the pork – browning those cubes properly creates a rich, deep flavor that you can’t get any other way, so don’t rush this part even if it means cooking in batches. Another common error is cutting the pork pieces too small, which leads to dry, overcooked meat, so stick to those 1-inch cubes and trim off excess fat beforehand to prevent greasiness. Make sure your potatoes are cut into similar-sized pieces so they cook evenly, and if you want a thicker stew, mix that butter and flour paste (called a beurre manié) thoroughly before stirring it in during the last few minutes of cooking. Finally, don’t forget to remove those bay leaves before serving – nobody wants to bite into one of those!

What to Serve With Hatch Green Chile Pork Stew?

This hearty stew is perfect on its own, but I love serving it with warm flour tortillas or crusty cornbread to soak up all that flavorful broth. You can also spoon it over fluffy white rice or serve it alongside some Mexican street corn for a complete meal. Don’t forget to set out some lime wedges, shredded cheese, and sour cream so everyone can customize their bowls just how they like them. A simple side of refried beans or a fresh avocado salad also pairs really well with the rich, spicy flavors of the stew.

Storage Instructions

Refrigerate: This hearty pork stew gets even better after a day or two in the fridge! Store it in airtight containers for up to 4 days. The flavors really meld together beautifully, and I actually think it tastes better the next day when all those hatch chile flavors have had time to develop.

Freeze: You can freeze this stew for up to 3 months in freezer-safe containers or heavy-duty freezer bags. Just leave about an inch of space at the top since it will expand when frozen. I like to freeze it in family-sized portions so I can thaw exactly what I need for dinner.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave on medium power. If the stew seems too thick after reheating, just add a splash of chicken broth to thin it out to your liking.

Preparation Time	15-20 minutes
Cooking Time	40-90 minutes
Total Time	55-110 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 180-200 g
• Fat: 120-140 g
• Carbohydrates: 150-160 g

Ingredients

For the stew:

• 2 tsp salt (or to preference)
• 2 tbsp vegetable oil (plus more for browning if needed)
• 3 roasted hatch chile peppers (seeded and diced into 1/2-inch pieces)
• 1 tbsp minced garlic (freshly minced for best flavor)
• 1 tsp ground black pepper
• 3 small bay leaves or 2 large bay leaves
• 4 cups diced Yukon gold potatoes (cut into 3/4-inch cubes)
• 2 1/2 lb boneless pork shoulder (trimmed and cut into 1-inch cubes)
• 2 cups chopped onion (about 2 large onions)
• 2 tbsp dried Mexican oregano
• 5 cups low-sodium chicken broth (I use Swanson broth)

For thickening:

• 2 tbsp all-purpose flour (I use King Arthur all-purpose flour)
• 2 tbsp softened butter (room temperature)

To finish:

• 1/2 cup chopped cilantro (for garnish, freshly chopped)

Step 1: Prepare Ingredients and Season the Pork

• 2 1/2 lb boneless pork shoulder, trimmed and cut into 1-inch cubes
• 2 tsp salt
• 1 tsp ground black pepper
• 2 cups chopped onion
• 1 tbsp minced garlic
• 3 roasted hatch chile peppers, seeded and diced
• 4 cups diced Yukon gold potatoes

Start by trimming any excess fat from the pork shoulder and cutting it into 1-inch cubes.

Pat the pork dry with paper towels—this helps it brown better.

Season all the pork cubes generously with salt and black pepper, tossing to coat evenly.

While the pork seasons, dice your onions into roughly 1/2-inch pieces and mince the garlic fresh.

Have your roasted hatch chiles already seeded and diced into 1/2-inch pieces, and cube your Yukon gold potatoes into 3/4-inch pieces.

I find it helpful to prepare all my vegetables before any cooking begins so the process moves smoothly once the pot heats up.

Step 2: Sear the Pork and Build Flavor Base

• 2 tbsp vegetable oil
• seasoned pork cubes from Step 1
• diced onions from Step 1
• minced garlic from Step 1

Heat 2 tablespoons of vegetable oil in your Instant Pot using the sauté function (or a heavy pot on medium-high heat if cooking on the stovetop).

Once the oil is shimmering, working in batches to avoid overcrowding, brown the seasoned pork for about 5 minutes per batch, turning occasionally until all sides develop a deep golden-brown color.

Don’t stir constantly—let the meat sit undisturbed for 2-3 minutes at a time to build that flavorful crust.

Transfer the browned pork to a plate and set aside.

Add the diced onions to the same pot and cook for 2-3 minutes, stirring occasionally, until they soften and become translucent.

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Build the Stew Base with Broth and Seasonings

• 5 cups low-sodium chicken broth
• browned pork from Step 2
• 2 tbsp dried Mexican oregano
• 3 small bay leaves
• diced hatch chiles from Step 1

Pour the 5 cups of chicken broth into the pot, scraping the bottom with a wooden spoon to dissolve all those flavorful browned bits—this is called deglazing and it adds depth to your stew.

Return the browned pork to the pot along with any accumulated juices.

Add the dried Mexican oregano and bay leaves, stirring well to distribute the seasonings.

Add the diced roasted hatch chiles and stir to combine.

If using an Instant Pot, secure the lid and cook at high pressure for 20 minutes.

If cooking on the stovetop, bring the mixture to a boil, then reduce heat to low and simmer for 1 hour 15 minutes to 1 hour 30 minutes, until the pork is quite tender.

Step 4: Cook the Potatoes Until Tender

• potato cubes from Step 1
• stew from Step 3

Once the pork is tender from the initial cooking, add the diced Yukon gold potatoes from Step 1 and stir well to submerge them in the broth.

If using an Instant Pot, secure the lid again and cook at high pressure for 4 minutes, then perform a quick release of the pressure.

If cooking on the stovetop, return to a gentle simmer and cook for 20-30 minutes until the potatoes are fork-tender but not falling apart.

I like to test a potato piece after 20 minutes to see if it needs more time—every stove is different.

Step 5: Thicken the Stew and Finish

• 2 tbsp softened butter
• 2 tbsp all-purpose flour
• stew from Step 4

Remove the bay leaves from the stew and discard them.

In a small bowl, mix the 2 tablespoons of softened butter with the 2 tablespoons of all-purpose flour, stirring until you have a smooth paste (this mixture is called a beurre manié).

Add this paste to the stew and stir gently but thoroughly, breaking up any lumps.

If using the Instant Pot, switch back to sauté mode and let the mixture simmer for 5 minutes, stirring occasionally, until the flour cooks out and the sauce thickens slightly.

If on the stovetop, simply simmer for 5 minutes.

The stew should look a bit more cohesive but still brothy—you’re not making a thick stew, just enriching the broth slightly.

Step 6: Garnish and Serve

• 1/2 cup chopped cilantro

Stir in the 1/2 cup of freshly chopped cilantro, reserving a small handful if you like for garnishing individual bowls.

Taste the stew and adjust the salt and pepper as needed—remember that the broth was low-sodium, so you may want to add a bit more salt at this point.

Ladle the stew into bowls and top with the reserved cilantro if desired.

Serve hot with warm crusty bread or flour tortillas on the side.