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.

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Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
15 mins
total:
1 hr 35 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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Reviews (4)

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Most helpful positive review

Rating: 5 stars
12/19/2019
I only had tenderloin so that is what I used I'm dairy free so used almond milk. With these changes it was excellent for our family. Will definitely make again. 35 minutes on High pressure made the pork very tender. Read More
(1)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/19/2019
I only had tenderloin so that is what I used I'm dairy free so used almond milk. With these changes it was excellent for our family. Will definitely make again. 35 minutes on High pressure made the pork very tender. Read More
(1)
Rating: 5 stars
03/02/2021
This stew is wonderful..! I used a couple of different items because that's what I had on hand. I used canned corn (drained), I used canned green chiles (hot!) :0), I used heavy cream, I used pre-packaged real crumbled bacon bits. In spite of my substitutions, it turned out fantastic! Loved it! Highly recommend! Read More
Rating: 5 stars
12/15/2019
Loved this! Had to put my own stamp on it though. I doubled the recipe and used pork tenderloin 1.5 T green chili powder. I also had to cook the meat much longer than in the instructions like by 25 minutes to get meat browned and water absorbed. I used canned (2 small cans) chopped green chili s strained and pressed to remove water. Added red pepper flakes and used half the corn and added the other half as baby Lima beans. Was delicious!! Read More
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Rating: 5 stars
12/22/2019
I loved this sorry no picture O forgot. My family really enjoyed will be cooking it again Read More
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