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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!
here’s what you’ll need:
- Pork Roast
- Yellow Onion
- Jar of Hatch Green Chiles
- Yukon Gold Potatoes
- Low-Sodium Chicken Broth
- Plus a few pantry staples and optional garnishes! 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.
Once you have all your ingredients gathered, this recipe is sure to come together quickly!
Step One: Prepare and sear the pork
To start this recipe, you will cut the pork, season with salt and pepper, then sear in the Instant Pot. Once browned, set aside! The pork will not be fully cooked through at this point.
Step Two: Sauté the Onion and Add All your ingredients into the Instant Pot
Once your onions are softened, add all of your ingredients into the skillet along with the seared pork. Secure the lid and seal on your Instant Pot then follow the directions below on how to set you Instant Pot then let it do its thing.
step three: release the pressure and enjoy!
Once the cook time is complete, release the pressure as directed below then you are ready to serve! You can enjoy this as-is with a wedge of lime, but if you have other groceries available, this is delicious as seen here with diced avocado, sliced radishes, cilantro and cotija cheese. But don’t forget to omit the cotija if you are doing a Whole30!
I hope y’all love this 5-Ingredient Green Chile Stew!
5-Ingredient Instant Pot Green Chile Stew
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)
- cotija cheese (optional for serving, omit for Dairy-Free, Whole30, and Paleo)
- grain-free tortilla chips (optional for serving, omit for Whole30 and Paleo)
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 Instant Pot and let it do its thing. When the cook time is complete, carefully release the pressure in the Instant Pot by turning the valve to 'vent.' Once all the pressure is released and there is no more steam coming out of the Instant Pot, 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 have it around 😉 Enjoy!
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and Styling by Jess Gaertner Creative.
I cannot handle how delicious this is!!! Made it stove top. To die for!!
From a Pennsylvanian turned New Mexican two decades ago: this is perfect!! First recipe I’ve found that tastes like the stuff I get in restaurants out here. And so easy. Thank you!
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?
I’d just do 2 hours on the stove!
Alex, if you did the recipe in Dutch oven in the oven, would you say 300 degrees for two hours?
That sounds about right!
Made tonight on the instant pot! Added lime juice and avocado as toppings and it was amazing!! Will repeat this one
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.
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?
yes, searing it first always helps build flavor– it’s still great w/o searing but I do prefer it seared first.
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
Here are two of my favorites (p.s. I just googled Zia’s and that would totally work!)
1. https://amzn.to/3ifCBbs
2. https://amzn.to/39x5nRb
Like Alex, I use the 505 flame roasted green chiles. But I use the mild because I’m a chillona (crybaby). They have a great flavor. But, in a pinch (when I can’t find the 505 brand), I’ll use the Hatch chiles in the can. You can find them in the Hispanic food aisle of your grocery store
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.
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.
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!
Can I used cubed boneless pork chops in this recipe?
Yes, that should work!!
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?
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. 🙂