This Mexican Pork Stew recipe is a delicious meld of ingredients for a quick, savory dinner in your Instant Pot! It’s by far the easiest way to get tender Mexican Pork Chile Verde, and it takes minimal effort on your part!
Why I Love This Mexican Pork Stew Recipe
- Fast. Cooked fast with the help of your Instant Pot .
- Easy. A pour and cook recipe .
- Delicious. You’ll want to add this to your dinner rotation.
- Low Carb . Only 3 net carbs per serving.
- Authentic Tasting. This tastes just like the Chile Verde I order at my favorite restaurants.
I love the Serious Eats website and I particularly love their Asian cookbook. Of all the chefs on that site, I particularly follow Kenji Lopez-Alt’s recipes because they seem to be brimming with flavor.
Today I decided to make his Instant Pot Mexican Pork Stew recipe . I’m not the best at following recipes, but this is one of those no-recipe recipes that just involves the right ingredients dumped into an Instant Pot , the sauce blended, the pork put back into it.
I cut down the roast size for this Mexican stew recipe . I bought a 2.8 pound roast and took about one pound out to make something else with, so this is a 1.5 pound recipe.
This Instant Pot Pork Chile Verde was so super-tasty. The pork is fall-apart tender and it’s easily one of the most flavorful Chile Verde recipes I’ve ever made.
Not only is this Mexican Pork Stew crazy delicious, but it’s crazy easy as well.
How To Make Instant Pot Mexican Pork Stew
- Roast. Heat a small saucepan and roast cumin seeds lightly until just toasty-looking, and then spread out onto a paper towel for them to cool.
- Add ingredients to the pot. Put pork and all sauce ingredients into an Instant Pot , starting with the vegetables at the bottom.
- Grind. Grind the cumin in a mortar if you have one, although I used my trusty coffee grinder for this.
- Season. Sprinkle the pork with the cumin and salt, mix it slightly.
- Cook. Close and cook on high for 30 minutes with natural release.
- Remove. Remove pork chunks carefully with tongs . The meat is falling apart at this stage so you have to be a little careful.
- Blend. Put in cilantro and fish sauce, and using an immersion blender , puree the veggies until there aren’t any big chunks of veggies left.
- Serve. Put back the pork and enjoy!
Tips And Tricks For Making Mexican Pork Stew
- This recipe freezes quite well. I ended up freezing two cups of it in small, one cup size containers, and I have a lot of sauce left.
- If you have a lot of extra sauce you can use it as a base for cooking vegetables or making soup .
- Make this Pork Chile Verde recipe even easier for the next time you make it by putting the already made sauce and some raw chicken into a freezer bag and then cooking it in a slow-cooker or Instant Pot another day.
- Prefer beef over pork? Follow this Chile Verde recipe but substitute beef stew meat for the pork.
- To make this with chicken, reduce cooking time to 10 minutes for thighs and 12-14 minutes for chicken breasts depending on thickness. Cut up the chicken after cooking.
- Want to cook this in the slow cooker ? Simply cook on low for 8 hours or high for 4-5 hours.
What Does Chile Verde Mean?
" Chile Verde " literally translates from Spanish to " green chile “. This is because the sauce for a chile verde recipe is comprised of various different green chili peppers. I decided to use jalapeno and poblano peppers for my Pork Chile Verde recipe, but it can vary a little from recipe to recipe.
Where Did Chile Verde Come From?
Chile Verde originates from Mexico , but more specifically from Northern Mexico. It’s originally made from pork, but now is made from a variety of meats such as chicken or beef.
Looking For Some Dishes To Pair With This Recipe? Check These Out!
- My Pressure Cooker Refried Beans recipe is so good and simple that you’ll never buy canned beans again!
- Make this authentic Mexican Rice Recipe right in your Instant Pot.
- My Mexican Corn Eloté is sweet, savory and you’ll want to eat up every bit of it.
- This Pineapple Mango Salsa is fresh, fruity and simple.
- This Air Fryer Chile Rellenos is the best chile rellenos I’ve ever had!
- Skip those boring side dishes on Mexican night and make this Southwestern Roasted Corn instead.
- This Instant Pot Polenta recipe is super easy and creamy.
- This Mexican Style Poblano Zucchini is super easy and so tasty.
- Low Carb Stuffed Poblano Peppers - Delicious, low carb, and take under 30 minutes to make.
Want another great pork recipe with international flavors? Try my Sichuan Pork Ragu .
Mexican Pork Stew
Equipment
- Instant Pot
- KITCHENAID IMMERSION BLENDER
Ingredients
- ▢ 2 pounds ( 907.18 g ) pork butt roast, , cut into large pieces
Sauce Vegetables
- ▢ 3 ( 3 ) Tomatillos , husks removed
- ▢ 3 ( 3 ) Jalapeño Peppers
- ▢ 2 ( 2 ) poblano peppers
- ▢ 6 cloves ( 6 cloves ) Garlic
- ▢ 1 large ( 1 ) Onion , chopped
- ▢ 2 teaspoons ( 2 teaspoons ) Ground Cumin
- ▢ Kosher Salt , to taste
Finishing Ingredients
- ▢ 1/4 cup ( 4 g ) Cilantro
- ▢ 1 tablespoon ( 1 tablespoon ) Fish Sauce
Instructions
- Heat a small saucepan and roast cumin seeds lightly until just toasty-looking, and then spread out onto a paper towel for them to cool.
- Put pork and all sauce ingredients into an Instant Pot , starting with the vegetables at the bottom.
- Grind the cumin in a mortar if you have one, although I used my trusty coffee grinder for this.
- Sprinkle the pork with the cumin and salt, mix it slightly.
- Close and cook on high for 30 minutes with natural release.
- Remove pork chunks carefully with tongs . The meat is falling apart at this stage so you have to be a little careful.
- Put in cilantro and fish sauce, and using an immersion blender , puree the veggies until there aren’t any big chunks of veggies left.
- Put back the pork and enjoy!
Tips And Tricks For Making Pork Chile Verde
- This recipe freezes quite well. I ended up freezing two cups of it in small, one cup size containers, and I have a lot of sauce left.
- If you have a lot of extra sauce you can use it as a base for cooking vegetables or making soup .
- Make this Pork Chile Verde recipe even easier for the next time you make it by putting the already made sauce and some raw chicken into a freezer bag and then cooking it in a slow-cooker or Instant Pot another day.
- Prefer beef over pork? Follow this recipe but substitute beef stew meat for the pork.
- To make this with chicken, reduce cooking time to 10 minutes for thighs and 12-14 minutes for chicken breasts depending on thickness. Cut up the chicken after cooking.
- Want to cook this in the slow cooker ? Simply cook on low for 8 hours or high for 4-5 hours.
Get support & connect with our community on Facebook!
Nutrition
This post was originally published on March 11, 2017, at 5:42 PM.
Want MorePork Recipes?
- Pulled Pork - loaded with delicious Mexican flavor.
- Pork Carnitas - Make these in your Instant Pot .
- Instant Pot Pulled Pork - tacos seasoned with Indian spices.
- Smoked Mexican Pork Shoulder - lovely smoked flavors.
- Pressure Cooker Carne Adovada - a low carb delight.
- Schezuan Pork Soup - Sichuan cuisine made at home.
- Chile Verde - a quick and easy pork recipe.
- Instant Pot Pork Stew - a hearty low carb soup .
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
This Mexican Pork Stew recipe is a delicious meld of ingredients for a quick, savory dinner in your Instant Pot! It’s by far the easiest way to get tender Mexican Pork Chile Verde, and it takes minimal effort on your part!
Why I Love This Mexican Pork Stew Recipe
- Fast. Cooked fast with the help of your Instant Pot .
- Easy. A pour and cook recipe .
- Delicious. You’ll want to add this to your dinner rotation.
- Low Carb . Only 3 net carbs per serving.
- Authentic Tasting. This tastes just like the Chile Verde I order at my favorite restaurants.
I love the Serious Eats website and I particularly love their Asian cookbook. Of all the chefs on that site, I particularly follow Kenji Lopez-Alt’s recipes because they seem to be brimming with flavor.
Today I decided to make his Instant Pot Mexican Pork Stew recipe . I’m not the best at following recipes, but this is one of those no-recipe recipes that just involves the right ingredients dumped into an Instant Pot , the sauce blended, the pork put back into it.
I cut down the roast size for this Mexican stew recipe . I bought a 2.8 pound roast and took about one pound out to make something else with, so this is a 1.5 pound recipe.
This Instant Pot Pork Chile Verde was so super-tasty. The pork is fall-apart tender and it’s easily one of the most flavorful Chile Verde recipes I’ve ever made.
Not only is this Mexican Pork Stew crazy delicious, but it’s crazy easy as well.
How To Make Instant Pot Mexican Pork Stew
- Roast. Heat a small saucepan and roast cumin seeds lightly until just toasty-looking, and then spread out onto a paper towel for them to cool.
- Add ingredients to the pot. Put pork and all sauce ingredients into an Instant Pot , starting with the vegetables at the bottom.
- Grind. Grind the cumin in a mortar if you have one, although I used my trusty coffee grinder for this.
- Season. Sprinkle the pork with the cumin and salt, mix it slightly.
- Cook. Close and cook on high for 30 minutes with natural release.
- Remove. Remove pork chunks carefully with tongs . The meat is falling apart at this stage so you have to be a little careful.
- Blend. Put in cilantro and fish sauce, and using an immersion blender , puree the veggies until there aren’t any big chunks of veggies left.
- Serve. Put back the pork and enjoy!
Tips And Tricks For Making Mexican Pork Stew
- This recipe freezes quite well. I ended up freezing two cups of it in small, one cup size containers, and I have a lot of sauce left.
- If you have a lot of extra sauce you can use it as a base for cooking vegetables or making soup .
- Make this Pork Chile Verde recipe even easier for the next time you make it by putting the already made sauce and some raw chicken into a freezer bag and then cooking it in a slow-cooker or Instant Pot another day.
- Prefer beef over pork? Follow this Chile Verde recipe but substitute beef stew meat for the pork.
- To make this with chicken, reduce cooking time to 10 minutes for thighs and 12-14 minutes for chicken breasts depending on thickness. Cut up the chicken after cooking.
- Want to cook this in the slow cooker ? Simply cook on low for 8 hours or high for 4-5 hours.
What Does Chile Verde Mean?
" Chile Verde " literally translates from Spanish to " green chile “. This is because the sauce for a chile verde recipe is comprised of various different green chili peppers. I decided to use jalapeno and poblano peppers for my Pork Chile Verde recipe, but it can vary a little from recipe to recipe.
Where Did Chile Verde Come From?
Chile Verde originates from Mexico , but more specifically from Northern Mexico. It’s originally made from pork, but now is made from a variety of meats such as chicken or beef.
Looking For Some Dishes To Pair With This Recipe? Check These Out!
- My Pressure Cooker Refried Beans recipe is so good and simple that you’ll never buy canned beans again!
- Make this authentic Mexican Rice Recipe right in your Instant Pot.
- My Mexican Corn Eloté is sweet, savory and you’ll want to eat up every bit of it.
- This Pineapple Mango Salsa is fresh, fruity and simple.
- This Air Fryer Chile Rellenos is the best chile rellenos I’ve ever had!
- Skip those boring side dishes on Mexican night and make this Southwestern Roasted Corn instead.
- This Instant Pot Polenta recipe is super easy and creamy.
- This Mexican Style Poblano Zucchini is super easy and so tasty.
- Low Carb Stuffed Poblano Peppers - Delicious, low carb, and take under 30 minutes to make.
Want another great pork recipe with international flavors? Try my Sichuan Pork Ragu .
Mexican Pork Stew
Equipment
- Instant Pot
- KITCHENAID IMMERSION BLENDER
Ingredients
- ▢ 2 pounds ( 907.18 g ) pork butt roast, , cut into large pieces
Sauce Vegetables
- ▢ 3 ( 3 ) Tomatillos , husks removed
- ▢ 3 ( 3 ) Jalapeño Peppers
- ▢ 2 ( 2 ) poblano peppers
- ▢ 6 cloves ( 6 cloves ) Garlic
- ▢ 1 large ( 1 ) Onion , chopped
- ▢ 2 teaspoons ( 2 teaspoons ) Ground Cumin
- ▢ Kosher Salt , to taste
Finishing Ingredients
- ▢ 1/4 cup ( 4 g ) Cilantro
- ▢ 1 tablespoon ( 1 tablespoon ) Fish Sauce
Instructions
- Heat a small saucepan and roast cumin seeds lightly until just toasty-looking, and then spread out onto a paper towel for them to cool.
- Put pork and all sauce ingredients into an Instant Pot , starting with the vegetables at the bottom.
- Grind the cumin in a mortar if you have one, although I used my trusty coffee grinder for this.
- Sprinkle the pork with the cumin and salt, mix it slightly.
- Close and cook on high for 30 minutes with natural release.
- Remove pork chunks carefully with tongs . The meat is falling apart at this stage so you have to be a little careful.
- Put in cilantro and fish sauce, and using an immersion blender , puree the veggies until there aren’t any big chunks of veggies left.
- Put back the pork and enjoy!
Tips And Tricks For Making Pork Chile Verde
- This recipe freezes quite well. I ended up freezing two cups of it in small, one cup size containers, and I have a lot of sauce left.
- If you have a lot of extra sauce you can use it as a base for cooking vegetables or making soup .
- Make this Pork Chile Verde recipe even easier for the next time you make it by putting the already made sauce and some raw chicken into a freezer bag and then cooking it in a slow-cooker or Instant Pot another day.
- Prefer beef over pork? Follow this recipe but substitute beef stew meat for the pork.
- To make this with chicken, reduce cooking time to 10 minutes for thighs and 12-14 minutes for chicken breasts depending on thickness. Cut up the chicken after cooking.
- Want to cook this in the slow cooker ? Simply cook on low for 8 hours or high for 4-5 hours.
Get support & connect with our community on Facebook!
Nutrition
This post was originally published on March 11, 2017, at 5:42 PM.
Want MorePork Recipes?
- Pulled Pork - loaded with delicious Mexican flavor.
- Pork Carnitas - Make these in your Instant Pot .
- Instant Pot Pulled Pork - tacos seasoned with Indian spices.
- Smoked Mexican Pork Shoulder - lovely smoked flavors.
- Pressure Cooker Carne Adovada - a low carb delight.
- Schezuan Pork Soup - Sichuan cuisine made at home.
- Chile Verde - a quick and easy pork recipe.
- Instant Pot Pork Stew - a hearty low carb soup .
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Mexican Pork Stew
Ingredients
- 2 pounds pork butt roast, cut into large pieces
Sauce Vegetables
- 3 Tomatillos husks removed
- 3 Jalapeño Peppers
- 2 poblano peppers
- 6 cloves Garlic
- 1 large Onion chopped
- 2 teaspoons Ground Cumin
- Kosher Salt to taste
Finishing Ingredients
- 1/4 cup Cilantro
- 1 tablespoon Fish Sauce
Instructions
- Heat a small saucepan and roast cumin seeds lightly until just toasty-looking, and then spread out onto a paper towel for them to cool.
- Put pork and all sauce ingredients into an Instant Pot , starting with the vegetables at the bottom.
- Grind the cumin in a mortar if you have one, although I used my trusty coffee grinder for this.
- Sprinkle the pork with the cumin and salt, mix it slightly.
- Close and cook on high for 30 minutes with natural release.
- Remove pork chunks carefully with tongs . The meat is falling apart at this stage so you have to be a little careful.
- Put in cilantro and fish sauce, and using an immersion blender , puree the veggies until there aren’t any big chunks of veggies left.
- Put back the pork and enjoy!
Tips And Tricks For Making Pork Chile Verde
- This recipe freezes quite well. I ended up freezing two cups of it in small, one cup size containers, and I have a lot of sauce left.
- If you have a lot of extra sauce you can use it as a base for cooking vegetables or making soup .
- Make this Pork Chile Verde recipe even easier for the next time you make it by putting the already made sauce and some raw chicken into a freezer bag and then cooking it in a slow-cooker or Instant Pot another day.
- Prefer beef over pork? Follow this recipe but substitute beef stew meat for the pork.
- To make this with chicken, reduce cooking time to 10 minutes for thighs and 12-14 minutes for chicken breasts depending on thickness. Cut up the chicken after cooking.
- Want to cook this in the slow cooker ? Simply cook on low for 8 hours or high for 4-5 hours.
Mexican Pork Stew https://twosleevers.com/pressure-cooker-pork-chile-verde/
This Peach Chutney is so good that you’re going to want to put it on everything! This delightful medley of peaches and spices is also vegan friendly and easily made keto!
Why I Love This Peach Chutney
- Easy. Toss the ingredients in your slow cooker or Instant Pot and come back to a tasty treat a few hours later.
- Versatile. Enjoy it in a multitude of ways to amp up some of your favorite dishes.
- Delicious. It’s absolutely packed with flavor that the whole family will love.
You’re going to want to put this Peach Chutney on almost everything! Just #trustUrvashi on this, this is going to be your new favorite spread, or at least make it into your top ten. It’s crazy delicious, vegan, and keto-friendly, and it’s real easy to make.
This recipe is made easy thanks to your handy, old reliable slow cooker. You’re looking at maybe 5 minutes of prep time, and then you just dump the ingredients into the slow cooker and let it do all the work.
Four to six hours later (depending on whether you cook it on low or high) and you’ve got yourself a sweet chutney that you can use as either a spread, sauce, or as a way to spice up a dish!
Where Can I Use Chutney?
If you weren’t raised eating chutney on a fairly regular basis like I was, you may be a little unsure as to where you’ll be able to use this Peach Chutney. Here’s just a small list of where you can enjoy this tangy-sweet goodness:
- You can use it as a spread for a sandwich, crackers, or just about anywhere else you’d see yourself using a spread.
- You can serve it with a deli platter.
- You can mix it with other dishes like salsa or yogurt in order to make a delightful dip.
- You can use it as a dip for fried (or air-fried) foods.
- You can add it to some ground meat or cover meat in it before cooking it in order to infuse it with flavor.
- You can top a cheeseburger or add it to a grilled cheese sandwich to add some pizzazz to the dish.
- I also love this chutney over a brick of cream cheese, served with crackers or celery sticks.
- You can also use this in a ham sandwich. Butter two slices of bread, add a smear of chutney, and then add sliced ham and chunks of brie. Deliciousness!
- You can also put this on top of this Air Fried Phyllo Brie recipe .
Really, the possibilities are endless. If in doubt, just try it out!
What Is Peach Chutney Made Of?
- Onion - The savory flavors of onion help balance this sweet dish.
- Ginger - Adds just a hint of spice without being overpowering.
- Peaches- You can’t have peach chutney without the peaches!
- pineapple - Adds another layer of flavor to this dynamic dish.
- brown sugar - Use a swerve alternative if you’re eating low carb.
- turmeric
- garam masala - Enjoy the fresh flavors by making your own!
- Cayenne Pepper
- Dried Ginger Powder
- Kosher Salt
How To Make Peach Chutney
- Dice all the ingredients. To get an even chop, I often use either this push chopper , or this pull chopper .
- Place all ingredients in a 1.5-quart slow cooker. I tested this recipe in this slow cooker . Since they all vary so much with respect to temperatures, you may need to check yours from time to time.
- Cook on high for 4 hours, or low for 6 hours.
- Remove the lid and allow the chutney to cook for another 30 minutes, to allow some water to evaporate and thicken
Tips And Tricks For Making Peach Chutney
- I know many of you will want to know if this can be made in the Instant Pot. I would advise against it because the sugar in this could cause the chutney to stick to the bottom and give you a burn message.
- You can, of course, use the slow cook function of your instant pot. In that case, remember that LOW = Keep warm, Medium= cook on low heat, and HIGH = cook on high heat.
- The majority of the spice in this recipe is from the dried ginger powder. This flavor and heat also intensify with cooking.
- If you are spice-sensitive, you could consider two alternatives. Reduce the dried ginger Use a few slices of fresh ginger which will be less spicy but will still lend a great taste to the chutney.
- This chutney has been in my fridge for 2 weeks now and is still fantastic, so it keeps a while. If you plan to not conduct science experiments with it like I am doing, you might consider canning this with a water bath. I am not able to advise you on that because I haven’t canned in a while.
- Taste and adjust as needed since fruit can vary in its level of tartness and sweetness.
- This chutney is meant to serve as a side condiment. Each diner would get about 1 tablespoon alongside other dishes such as Instant Pot Chana Masala , Palak Paneer , and either Basmati Rice Pilau or naan.
- You really want to cook this in a slow cooker or on the stovetop. You could make this in an Instant Pot , but then you’d spend a lot of time putting it on sauté to evaporate all the water
Peach Chutney Variations
If you’ve already enjoyed this recipe as is, here are some suggestions on how to mix it up!
- Add raisins
- Replace some of the peaches with apricots
- Make the same recipe with ripe plums
Really, the options are only limited by your imagination!
Want More Sauce Recipes?
If you love chutney as much as I do, check out these other great chutney recipes!
- This spicy, sweet, and tangy Pressure Cooker Cranberry Chutney will wow your guests and make a wonderful addition to your cheese tray, besides providing an exotic flavor at your dinner table.
- This savory, toasted Dry Sesame Garlic Chutney is quintessentially Indian but can be used for a variety of dishes.
- This delicious Indian Raw Mango Onion Chutney is a mix of unripe mangoes, onions, & spices that tastes like you spent hours on it, but only takes 15 minutes!
And if you’re looking for more great slow cooker recipes, check out my Low Carb Crockpot Bourbon Chicken Recipe !
Peach Chutney | Slow Cooker Peach Chutney Recipe
Equipment
- Slow Cooker
Ingredients
- ▢ 1 cup Onion , minced
- ▢ 2 tablespoons Ginger , minced
- ▢ 2 cups peaches , diced
- ▢ 2 cups pineapple , fresh or canned
- ▢ 1/4 cup brown sugar , or use swerve for low carb / keto
- ▢ 1 teaspoon turmeric
- ▢ 1 teaspoon garam masala
- ▢ 1/2 teaspoon Cayenne Pepper
- ▢ 1/2 teaspoon Dried Ginger Powder
- ▢ 1 teaspoon Kosher Salt
Instructions
Dice all the ingredients. To get an even chop, I often use either this push chopper , or this pull chopper .
Place all ingredients in a 1.5 quart slow cooker. I tested this recipe in this slow cooker . Since they all vary so much with respect to temperatures, you may need to check yours from time to time.
Cook on high for 4 hours, or low for 6 hours.
Remove the lid and allow the chutney to cook for another 30 minutes, to allow some water to evaporate and thicken
I know many of you will want to know if this can be made in the instant pot. I would advise against it because the sugar in this could cause the chutney to stick to the bottom and give you a burn message.
You can, of course, use the slow cook function of your instant pot. In that case, remember that LOW = Keep warm, Medium= cook on low heat, and HIGH = cook on high heat.
The majority of the spice in this recipe is from the dried ginger powder. This flavor and heat also intensify with cooking.
If you are spice-sensitive, you could consider two alternatives. Reduce the dried ginger Use a few slices of fresh ginger which will be less spicy but will still lend a great taste to the chutney.
This chutney has been in my fridge for 2 weeks now and is still fantastic, so it keeps a while. If you plan to not conduct science experiments with it like I am doing, you might consider canning this with a water bath. I am not able to advise you on that because I haven’t canned in a while.
Taste and adjust as needed since fruit can vary in its level of tartness and sweetness.
This chutney is meant to serve as a side condiment. Each diner would get about 1 tablespoon alongside other dishes such as Instant Pot Chana Masala , Palak Paneer ,and either Basmati Rice Pilau or naan.
You really want to cook this in a slow cooker or on the stove top. You could make this in an Instant Pot , but then you’d spend a lot of time putting it on sauté to evaporate all the water.
A serving is about 2 teaspoons since this is a relish.
