Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a classic example of the robust flavors of Hatch green chile peppers that have been mellowed by the richness of pork, potatoes, and sweet corn. When serving, if too spicy, drizzle bowls with honey to cut the heat.

Recipe Summary

cook:
1 hr
additional:
15 mins
total:
1 hr 35 mins
prep:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook pancetta for 1 minute. Add cubed pork loin, onion, and shallot. Saute until pork loin is starting to brown and onion is just starting to become clear, about 2 more minutes. Add olive oil if pork and onion bits are sticking to the pan.

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  • Stir in potatoes and chiles and continue cooking for 5 minutes. Add corn, chicken stock, salt, and pepper. Cancel Saute mode.

  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the natural release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute mode.

  • Remove lid, pour in half-and-half, and cook until heated through, 5 to 7 minutes. Correct seasoning with salt and pepper.

Cook's Note:

Bacon may be used in place of pancetta, if desired.

Nutrition Facts

280 calories; protein 18g; carbohydrates 23.6g; fat 13.1g; cholesterol 51.1mg; sodium 743.3mg. Full Nutrition
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