Instant Pot Mexican Pork Stew with Poblano
A hearty Mexican-inspired pork stew made in the Instant Pot, combining bacon-browned pork cubes with poblano chiles, sweet potatoes, and red bell pepper. Cumin and oregano provide warm spice, while lime juice and cilantro brighten the finish. The two-stage pressure cooking ensures tender meat and perfectly cooked vegetables. Ideal for weeknight dinners or meal prep, this one-pot dish feeds 4-6 and delivers authentic flavor without hours of stovetop time. The version prioritizes bacon fat for depth and natural pressure release for optimal texture.
Ingredients
- 4 slice thick-cut bacon, cut crosswise into short strips
- 2 lb pork sirloin tip roast, trimmed and cut into 1-1.5 inch cubesbeef chuck roast1:1hearty
no change in cooking time
- 2 tsp olive oil(optional)
- 1 onion, chopped small
- 1 poblano chile, large, chopped smallpasilla chile1:1Mexican
note: pasilla slightly deeper, smokier
- 1 T ground cumin
- 1 tsp oregano, preferably Mexican oregano
- 1 can (4 oz) diced green chiles, with juice
- 3 cups chicken stock
- 2 sweet potatoes, medium-sized, peeled and cut into 3/4 inch cubes
- 1 red bell pepper, large, cut into 3/4 inch pieces
- 1 T lime juice(optional)
- 3 T cilantro, finely chopped(optional)
- salt
- fresh-ground black pepper
- Mexican blend cheese, grated, for serving(optional)
- sour cream, for serving(optional)
Instructions
- 1
Cook bacon strips in sautee mode on high heat until crisp, then remove to paper towels.
- 2
Brown pork cubes in bacon fat in two batches if needed, then remove to a plate.
- 3
Sautee chopped onion and poblano in the pot on medium heat for 2-3 minutes.
- 4
Add cumin and oregano, cook 1-2 minutes more.
- 5
Return pork and bacon to pot, add canned green chiles with juice and chicken stock.
- 6
Lock lid and pressure cook on high for 20 minutes, then allow natural pressure release.
- 7
Add sweet potato and red bell pepper pieces, lock lid, and pressure cook on high for 8 minutes.
- 8
Release pressure naturally for 5 minutes, then quick release remaining pressure.
- 9
Simmer on sautee low heat if thickening is desired.
- 10
Stir in lime juice and cilantro, season with salt and pepper to taste.
- 11
Serve hot with Mexican blend cheese and sour cream on the side.
Tips
Brown pork in batches to avoid crowding the pot, which prevents proper browning and releases moisture instead of creating a flavorful crust.
Use natural pressure release for the first 20-minute cook to keep pork tender; quick release after the second cook prevents vegetables from becoming mushy.
Mexican oregano has a more citrusy, less minty profile than Mediterranean oregano, making it worth seeking out for authentic flavor.
Good to Know
Refrigerate in airtight container up to 4 days. Stew thickens as it cools; thin with stock when reheating.
Prepare through browning step up to 1 day ahead. Store browned pork and bacon separately, then combine with remaining ingredients before pressure cooking.
Serve in wide bowls with Mexican blend cheese and sour cream on the side. Pairs well with cilantro-lime rice or warm flour tortillas.
Common Mistakes
Skip browning pork to avoid loss of deep savory flavor that builds the stew's foundation
Avoid quick-releasing after the first 20-minute cook to prevent tough, stringy pork
Do not skip the 5-minute natural release after the second cook to prevent vegetables from turning to mush
Substitutions
note: pasilla slightly deeper, smokier
FAQ
Can I substitute the Instant Pot with traditional stovetop cooking?
Yes. Brown pork and vegetables as directed, then simmer covered on low heat for 1.5-2 hours until pork is tender, adding stock as needed. Skip pressure cooking entirely and adjust timing by taste.
What if I don't have Mexican oregano?
Regular dried oregano works, though it's slightly minty. Use the same amount. For better authenticity, substitute half the oregano with dried marjoram. Adjust seasoning at the end.
How long does the stew keep, and can I freeze it?
Refrigerate up to 4 days; freeze up to 3 months in airtight containers. Thaw overnight in the refrigerator before reheating gently on stovetop. Thickening intensifies upon freezing.