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by Joanie Simon 2 Comments
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A super simple, one-pot meal of shredded pork and chilies in a savory broth. Serve this Mexican Pork Stew with diced red onions, shredded cheese, cilantro, limes and tortillas or chips.
This Mexican Pork Stew is one of Mr. Simon’s Top 5 favorite weeknight recipes and makes the best leftovers to keep you eating through the week. It’s also keto and gluten-free!
What Cut of Pork is Best for this Mexican Pork Stew?
Generally, when it comes to slow cooking or pressure cooking pork, cuts like pork shoulder or pork butt are suggested. However, they are typically also fattier cuts of meat. When it comes to stew, I feel like they make the broth a little greasier than I prefer.
I use a pork loin roast in this recipe to keep the stew a little on the lighter side.
That said, if you prefer something with a little more fat content for purposes of the keto diet or personal preference, then feel free to sub in pork butt or pork shoulder.
Why You Need to Cut Up the Meat First
You’ll see in the recipe that I cut the larger roast into six smaller pieces. I do that so that it expedites the cooking process. You want the pork to be fork tender and easily pull apart when the cooking is done.
The Best Freezer Meal
This recipe makes a lot of servings. If you follow the recipe card, it makes 10 – 12 servings. When I cook it for my family of four, we eat a little less than half of it.
The best part is that this stew is even better the next day. It’s also great to freeze and keep for a later date. The soup will keep in the fridge up to three days if properly stored and up to six months in the freezer.
There are some great articles out there on tips for freezing foods if you’re looking for best practices when it comes to the freezer.
Reserve 2 of the 3 Cans of Diced Green Chilies
One note I want to make sure you don’t miss in the recipe is that I only add one can of the diced green chilies to the Instant Pot before cooking the pork. The other two cans I reserve and add after the pork is cooked.
Pressure cooking is intense and breaks down whatever’s in the pot. This is perfect for the pork to turn fork tender, but it also obliterates the chilies. So, I put one can in with the pork to add flavor to the cooking process. The other two I add right after cooking is done so that the chili pieces are still intact and have some texture.
Other Instant Pot Pork Recipes
- Instant Pot Pork Carnitas
- Leftover Pork Posole
- Instant Pot Balsamic Pork Tenderloin
Other Keto Soup Recipes
- Vegan Keto Cream of Mushroom Soup
- Keto Low Carb Vegetable Soup
- Low Carb Taco Soup
Instant Pot Green Chile Pork Stew
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- Author: Joanie Simon
- Prep Time: 15
- Cook Time: 75
- Total Time: 1 hour 30 minutes
- Yield: 10 1x
- Category: soup
- Method: Instant Pot
- Cuisine: Mexican
Description
A super simple, one-pot meal of shredded pork and chilies in a savory broth. Serve it with diced red onions, shredded cheese, cilantro, limes and tortillas or chips.
Ingredients
Scale
- 4 lb pork loin roast cut into six pieces
- 3 – 7oz cans diced green chilies
- 1 red bell pepper, diced
- 1 medium red onion, diced and divided
- 1 – 10 oz can Rotel
- 4 cloves garlic, minced
- 3 tsp salt
- 3/4 cup water
- cilantro and limes for garnish
Instructions
- Place the 4lb pork loin roast that has been cut into six pieces into the insert of the Instant Pot.
- Add 1 of the 7oz cans of diced green chilies to the pork but save the other two to be added after the pressure cooking process.
- Add the 1 diced red bell pepper, 1/2 of a diced medium red onion, 1 10 oz can of Rotel or diced tomatoes, 4 cloves of minced garlic, 3 tsp salt and 3/4 cup of water to the Instant Pot with the pork and chilies. Mix all of the ingredients together until well combined.
- Put the lid on the Instant Pot and make sure it’s set to seal. Then select Manual on the Instant Pot and set for 60 minutes. It will take approximately 15 minutes for the Instant Pot to heat up and get to full pressure. Once it’s sealed and at full pressure, then the 60 minute countdown will begin.
- After the 60 minutes expires and the Instant Pot beeps that cooking is complete, allow it to sit for another 15 minutes to allow the pressure to slowly release (called the “natural release method”).
- After the natural release of pressure and the pot shows 15 minutes have elapsed, then release the remaining pressure by flipping the release valve on the top of the Instant Pot.
- Next, remove the pork pieces from the pot and place on a cutting board and using two forks, shred the pork.
- Then add the pork back into the pot along with the reserved two cans of diced green chilies and stir to combine. If you’re not serving it right away, put the lid back on the pot and set it to the “warm” or “slow cook” setting until you’re ready to eat.
- When you’re ready to eat the Mexican Pork Stew, garnish with fresh cilantro, limes, cheese, reserved 1/2 red onion and your favorite hot sauce. Serve with flour tortillas or tortilla chips.
Notes
If you want to make this in the slow cooker / Crock-Pot, follow the same order of ingredients added to the pot, but instead of cooking for 60 minutes, cook on HIGH for 4 – 6 hours in the Crock Pot or LOW for 8 – 10 hours.
Joanie Simon is a food photographer and stylist and family recipe keeper. In addition to The Dinner Bell, Joanie shares photography education at TheBiteShot.com.
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Reader Interactions
Comments
Anything meat in the slow cooker or Instant Pot. Yes! I’m all about this and know what I’ll be making tomorrow night for dinner.
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Joanie SimonThe IP is the best! Let me know how it turns out <3
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