12.15.19

5-Ingredient Green Chile Stew

Green Chile Stew

Okay, it’s time for another #5ingredientwhole30. A series where I show you just how easy and delicious clean eating can be. With minimal ingredients, minimal effort and maximum flavor– this 5-Ingredient Green Chile Stew is going to be a new staple in these cold-weather months. 

First off, I already have a Green Chile Stew on the blog. It’s got more than 5 ingredients, but it’s still super easy to make. Take a look at that one and see if you’d prefer to make that; however, I will say this 5-Ingredient Green Chile Stew is just as yummy, and easier than ever to make! 

Please note that as part of the #5ingredientwhole30 challenge, I do not count salt, pepper, oil, vinegar or some additional garnishes. They are, more or less, 5 ingredient meals that I hope inspire you to keep things simple and delicious in your kitchen.

5 Ingredient InstantPot Green Chile Stew

Green Chile Stew
Serves: 4 people
Print
5 from 2 votes
Prep Time15 mins
Cook Time35 mins
Total Time50 mins

Ingredients

  • 2 tbsp olive oil
  • 1 1/2 lb pork roast (can sub pork shoulder, butt or tenderloin here too)
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked back pepper
  • 1 medium yellow onion, diced small
  • 2 cloves garlic, minced
  • 1/4 tsp ground cumin (optional)
  • 1 [16-ounce] jar of hatch green chiles (I use Medium spicy)
  • 1 lb Yukon gold potatoes, cut into 1/2-inch cubes
  • 2 cups low-sodium chicken broth
  • 1 bay leaf (optional)

Serving Options:

  • cilantro (optional for serving)
  • cubed avocado (optional for serving)
  • shredded cabbage (optional for serving)

Instructions

  • Cut pork into 1/2-inch cubes and season with salt and pepper.
  • Turn the Instant Pot on to the 'saute' function and add the olive oil. When the oil starts to shimmer and the pot is hot, add the pork and brown on all sides, about 2 minutes per side. (You might need to do this in two batches to prevent overcrowding.) Set browned pork on aside on a clean plate.
  • With the Instant Pot still on the saute function, add your onions, garlic and cumin. Cook until onions begin to soften, about 4 minutes.
  • When the onions are softened, hit the 'cancel/keep warm' button on the Instant Pot. Add the browned pork back into the pot along with the cumin, jar of green chiles, potatoes, chicken broth and bay leaf. Stir to combine.
  • Secure the lid on your Instant Pot and make sure that the valve on the top is facing towards 'sealed'. Press the 'Meat/Stew' button and set the time to 35 minutes. Walk away from the InstantPot and let it do it's thing. When the cook time is complete, carefully release the pressure in the InstantPot by turning the valve to 'vent'. Once all the pressure is released and there is no more steam coming out of the InstantPot, carefully open the lid.
  • You can either serve as is, or garnish as desired! Cilantro leaves, shredded cabbage and diced avocado all goes well on top of the soup-- but only if you hvae it around 😉 Enjoy!

Notes

Crockpot Method: Place all ingredients (minus the garnish) in a crockpot and stir to combine. Let cook on low for 8 hours, or until the pork is very fork tender. Serve as is, or garnish as desired!

14 Comments

  • Reply
    Alex Stroud
    February 16, 2021 at 11:37 pm

    If im making this is a dutch oven should I put it in the oven or let it simmer on the stove? For how long?

    • Reply
      Alex
      February 17, 2021 at 5:03 pm

      I’d just do 2 hours on the stove!

  • Reply
    Lizzle
    February 8, 2021 at 4:19 am

    5 stars
    This was absolutely delicious! Borrowing from your original Green Chile stew recipe, I added diced bell pepper to the onion step and threw in a can of diced tomatoes before pressure cooking. This is only the second recipe I’ve made from your site, and it’s a winner.

  • Reply
    Kristin
    January 27, 2021 at 11:57 pm

    Hi Alex! Absolutely love everything that I cook of yours! For the crockpot version of this, do you need to seat the pork on all sides before throwing it all in together?

    • Reply
      Alex
      January 31, 2021 at 8:51 pm

      yes, searing it first always helps build flavor– it’s still great w/o searing but I do prefer it seared first.

  • Reply
    Tra-Mi Callahan
    January 12, 2021 at 10:38 pm

    Hi! Alex,
    Your recipes have been 5 for 5 in our house! We’re loving them! What brand do you use for the hatch green chilis jar? I am only finding green enchilada sauce or Zia’s hatch green chili medium. Which would you suggest?

    Thanks!!
    @tramasita

  • Reply
    Laura
    December 4, 2020 at 1:40 am

    You didn’t mention anything about when to add the potatoes. Also if I use chicken instead of pork does that change the cook time. Thank you.

    • Reply
      Alex
      December 4, 2020 at 12:59 pm

      hi! see in the instruction on #4 (you’ll add the potatoes along with everything else).
      and yes– cook time will be closer to 25-30 minutes I think.

  • Reply
    Kristin
    December 2, 2020 at 12:49 am

    5 stars
    Just made this and entire family loves it. So yummy and made the crockpot version. Just dumped everything in and let it sit. Great recipe!

  • Reply
    Veronica Nessler
    November 16, 2020 at 1:22 am

    Can I used cubed boneless pork chops in this recipe?

    • Reply
      Alex
      November 16, 2020 at 1:57 pm

      Yes, that should work!!

  • Reply
    Andrew
    October 29, 2020 at 5:18 pm

    Hi! How long would I need to cook this dish in a Staub Dutch oven? Was thinking I may need to put in the oven for the same length as the Whole 30 Pot Roast?

    • Reply
      Alex
      October 30, 2020 at 4:08 pm

      you could totally do that, it won’t need as much time as the pot roast since the pork is cut into cubes– i’d just do 2 hours. 🙂

    Leave a Reply & Rating

    Recipe Rating




    You Might Also Like

    SDC Instagram