Instant Pot Colorado Green Chile
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pork and green chile stew made tender in an instant pot, thickened with cornmeal and hominy. Flavored with garlic, oregano, and salsa, it's warming and rich enough for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 poblano or anaheim peppers
- 4 medium garlic cloves
- 2 jalapeno peppers
- 1 cup diced onion
- 1 Tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 pounds pork shoulder (or butt, picnic, blade cuts)
- 2 Tbsp olive oil
- 1 tsp kosher salt
- 3 cups chicken broth
- 1 (14.5 oz) can fire roasted tomatoes
- 1 (16 oz) jar of tomatillo salsa (I like the Herdez brand and I use mild)
- 1 tsp dried oregano
- Pinch ground cloves
- 1 (15 oz) can white hominy, drained
- ¼ cup cornmeal
- Toppings: cilantro, avocado or guacamole, sour cream tortilla chips
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 1751mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1247mg
- Calcium
- 117mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1751MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.