5-ingredient Green Chile Stew Recipe

5-ingredient Green Chile Stew Recipe :-Alright, it’s time for another #5ingredientwhole30 recipe here. Over the course of this series, I will demonstrate how simple and tasty it is to live a clean diet. This 5-Ingredient Green Chile Stew is likely to become a new go-to dish during these cold-weather months because it requires very few ingredients, requires very little effort, and has a maximum amount of flavor.


5-ingredient Green Chile Stew Recipe

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 :

  • The pork should be cut into cubes that are half an inch in size, and then it should be seasoned with salt and pepper.
    First, activate the Instant Pot’s “saute” function, and then proceed to add the olive oil to the saucepan.
  • Now that the oil has begun to shimmer and the pot has reached the desired temperature, add the pork to the saucepan. It is recommended that you brown the meat on all sides, which should take about two minutes per side per side.
  • In order to prevent the assignment from being overcrowded, it is conceivable that you will be required to finish it in two separate rounds. Place the pork that has been browned on a platter that has been thoroughly cleaned.


  • It is recommended that you add your onions, garlic, and cumin to the Instant Pot while it is still functioning on the sauté mode. Cook the onions for around four minutes, or until they begin to loosen up and become more malleable.
  • Once the onions have attained the required amount of softness, you should use the ‘cancel/keep warm’ option on the Instant Pot.
  • Put the pork that has been browned back into the saucepan, along with the cumin, the jar of green chiles, the potatoes, the chicken stock, and the bay leaf. Also, add the bay leaf. When you want to blend, stir it.


  • As well as ensuring that the cover of your Instant Pot is securely fastened, you should also check to see that the valve located on the top is facing in the direction of the word “sealed.” It is recommended that the timer be set to 35 minutes, and that the ‘Meat/Stew’ button be pressed during the process.
  • It is important to remove yourself from the Instant Pot and give it the opportunity to do its functions. After the cooking time has elapsed, the pressure that has been building up inside the Instant Pot should be released in a safe manner by turning the valve to the’vent’ position.


  • When all of the pressure has been released from the Instant Pot and there is no longer any steam coming out of the device, you should remove the cover of the Instant Pot with caution.
  • It is possible to serve it in this manner, or you can garnish it in any way that you choose! Adding cilantro leaves, shredded cabbage, and sliced avocado to the top of the soup are all excellent additions; however, this is only the case if you happen to have these ingredients accessible. Have a good time!


  • notes :
  • When using the slow cooker method, first season the pork as described above, and then sear it in a skillet. Put the pork that has been browned along with all of the other ingredients (except for the garnish) into a slow cooker and stir to mix.
  • Cook on low heat for eight hours, or until the pork is very soft when tested with a fork. Served as is, or garnish with whatever you choose!





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