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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.
Love this recipe. I’ve made it twice. Never been able to find the hatch chiles in a jar. The first time I made it I used those small cans of mild green chilies and it was pretty spicy for me but still delicious. The second time I made it with a jar of salsa Verde and I think that was my favorite. also when everything is done in the instant pot, I smashed everything up together woth a potato masher to make the broth a little bit thicker with the mashed up potato and the smaller bits of pork. So delicious! I love this recipe.
I’ve made this twice now and have recommended it to others as well! Can I freeze the leftovers?
This was INCREDIBLE! Totally shocked by the flavor for such a simple recipe. This will be on repeat in my house for sure!
Love to hear this! Thank you!
If you don’t have an instant pot can you just do this all on the stove?
absolutely- i’d cook it low and slow for 2 hours, or until the pork is very tender.
Made this with chuck roast last night. My husband said, where did you come up with this?! It’s so good!! 😂
Hi! If I’m following the slow cooker instructions, do I need to sear the pork before adding? Or is that just for IP?
Just updated this!