This dish is a classic illustration of how the richness of pork, potatoes, and sweet corn soften the powerful aromas of Hatch green chile peppers. When serving, drizzle dishes with honey to lessen the heat if they are too hot.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ pound diced pancetta
- 1 pound boneless pork loin, cubed
- ¼ cup diced onion
- ¼ cup diced shallot
- ½ tablespoon olive oil (Optional)
- 2 medium white potatoes, peeled and cubed
- ⅓ cup roasted Hatch green chiles, seeds and skin removed, chopped
- 1 ½ cups frozen corn kernels
- 1 ½ cups chicken stock
- 1 teaspoon salt
- ground black pepper to taste
- ½ cup half-and-half
Instructions
- 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.
- 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.
- Bacon may be used in place of pancetta, if desired.
Nutrition Facts
| Calories | 280 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 5 g |
| Sodium | 743 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
My husband and I really liked this recipe. We had spicy hatch chiles, which was perfect for us. It reheats really well too. I used the bacon option since I didn’t have any pancetta.
This is a good base recipe. You do not need shallots and onions. Also when I made it I added some classic slices like cumin , chili powder, garlic powder and oregano. Also, a tiny bit of cayenne. I also cooked it longer than it instructed, which seemed right. Give it a try.
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!
I loved this, sorry no picture O forgot. My family really enjoyed , will be cooking it again
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.
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!!