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:

• 3 roasted hatch chile peppers
• 2 tbsp vegetable oil (plus more for browning if needed)
• 2 cups chopped onion
• 1 tbsp minced garlic
• 2 1/2 lb boneless pork shoulder, trimmed and cut into 1-inch cubes
• 2 tsp salt (or to preference)
• 1 tsp ground black pepper
• 5 cups low-sodium chicken broth
• 2 tbsp dried mexican oregano
• 3 small bay leaves or 2 large bay leaves
• 4 cups diced yukon gold potatoes

For thickening:

• 2 tbsp softened butter
• 2 tbsp all-purpose flour

To finish:

• 1/2 cup chopped cilantro, for garnish

Step 1: Prepare the Hatch Chiles and Pork

• 3 roasted hatch chile peppers
• 2 1/2 lb boneless pork shoulder, trimmed and cut into 1-inch cubes

Start by peeling the charred skin off the roasted hatch chile peppers.

Finely chop the peeled chiles and set them aside for later.

Next, trim any excess fat from the pork shoulder and cut it into 1-inch cubes, ensuring even pieces for uniform cooking.

This prep work will streamline your cooking process.

Step 2: Saute the Aromatics and Brown the Pork

• 2 tbsp vegetable oil (plus more for browning if needed)
• 2 cups chopped onion
• 1 tbsp minced garlic
• 2 1/2 lb boneless pork shoulder, trimmed and cut into 1-inch cubes (from Step 1)
• 2 tsp salt (or to preference)
• 1 tsp ground black pepper

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

Add the chopped onion and minced garlic, sautéing for 2 to 3 minutes until the onions are translucent and fragrant.

Then, toss the pork with half of the salt and pepper and add it to the pot.

Working in batches if necessary, brown the pork pieces on all sides, about 5 minutes per batch.

If the pot gets dry, add a splash more oil to prevent burning and maximize flavor.

Step 3: Deglaze and Simmer with Spices, Broth, and Chiles

• 5 cups low-sodium chicken broth
• 2 tbsp dried Mexican oregano
• 3 small bay leaves or 2 large bay leaves
• 3 roasted hatch chile peppers, chopped (from Step 1)

Deglaze the pot by pouring in 2 tablespoons of the chicken broth, scraping up any browned bits from the bottom (this adds depth to the stew).

Once deglazed, stir in the remaining chicken broth, dried Mexican oregano, bay leaves, and the chopped hatch chiles from Step 1.

Bring the mixture to a boil.

If using an Instant Pot, close the lid and set to High Pressure for 20 minutes; if simmering on the stovetop, reduce the heat to low, cover, and simmer gently for 1¼ to 1½ hours, stirring occasionally.

I find that a longer, slower simmer really helps tenderize the pork and blend the flavors beautifully.

Step 4: Add Potatoes and Continue Cooking

• 4 cups diced Yukon gold potatoes

Once the pork is tender, stir in the diced Yukon gold potatoes.

In the Instant Pot, close the lid and cook on High Pressure for 4 minutes, then quick-release the pressure.

On the stovetop, cover and cook over low heat for 20 to 30 minutes until the potatoes are fork-tender.

Remove and discard the bay leaves.

If you like your stew less fatty, you can skim excess fat from the top at this stage.

Step 5: Thicken the Stew

• 2 tbsp softened butter
• 2 tbsp all-purpose flour

Mix the softened butter and all-purpose flour together in a small bowl until smooth, forming a paste (beurre manié).

Add this to the hot stew, stirring well to incorporate.

Simmer for about 5 minutes to allow the stew to thicken.

I like to use this classic technique because it adds a glossy finish and helps the flavors cling to every bite.

Step 6: Finish with Cilantro and Serve

• 1/2 cup chopped cilantro, for garnish

Stir in the freshly chopped cilantro and adjust seasoning to taste with additional salt and pepper if needed.

Serve the hot stew with crusty French bread or your favorite accompaniment.

For a burst of freshness, I like to sprinkle extra cilantro on top just before serving.