We had our first real snowfall here in Eden, Utah yesterday. But unlike most powder-dry Utah snow – making it “The Best Snow on Earth!” – this snow came down in wet, heavy flakes. Perfect for making snowballs. It was foggy and nearly dark by 5 pm.
My six-year old didn’t let the opportunity pass him by. He bundled up and went outside to join his friends, who were busy making and throwing snowballs at one another.
For me, I knew there was only one thing to do in this weather: Crank up the fire place, turn on some festive music and make a hearty stew… and I knew just the one.
Rich in earthy, warming spices, but not spicy. Creamy, but not heavy. Packed with tender chunks of fatty pork in enchilada-like soup base. Then crowned with a dollop of sour cream, a squeeze of fresh lime, chopped cilantro and diced avocados.
And thanks to the Instant Pot, I knew I could whip up this “cooked-all-day” stew in less than an hour (just in time for a hungry little snowball-thrower to come in from the cold).
Instant Pot Mexican Pork Stew: The Step By Step
First, I diced the pastured pork shoulder into 1-inch cubes. I diced the onion, opened the cans of mild green chiles, and retrieved some leftover pumpkin puree and bone broth from the freezer. I measured the salt, cumin, garlic powder and smoked paprika. I chopped some Lacinto kale for added nutrients and color, along with cilantro for authentic Mexican flavor (and powerful detox).
Ten minutes later, I had everything ready to add to the Instant Pot – or the “Kitchen Magician”, as I affectionately call it.
I added pastured pork lard to the vessel and turned the Instant Pot to Sauté. I threw in the onions and cooked them for a few minutes to bring out their sweet flavor.
Then I added the diced pork, bone broth, spices, pumpkin, and green chiles, gave it a quick stir, closed and locked the lid, and set the time to 30 minutes on HIGH heat.
This was just enough time to enjoy a glass of wine by the fire and read the latest issue of Cook’s Magazine. The Instant Pot beeped and that was my cue to get the accoutrements ready.
I allowed the pressure release naturally while I set the table, pulled out the sour cream, and diced the avocados.
As I released the valve on the Instant Pot, the smell of authentic Mexican comfort food filled the house. I opened the lid and gave the stew a stir, tested the broth and added a little more salt. I checked the pork to ensure it was fork-tender. Then I tossed in the kale and stirred again. Perfect!
My son came in from the cold, with icy fingers and an empty belly. He took a deep breath. “Mom, is that the Mexican pork stew?”, he asked with a smile. I nodded and his face lit up. “I loooove that stew. When is it ready? I could eat the WHOLE pot.”
When you get a ringing endorsement like that from a 6-year old, you know you’re on to something! My husband came in from his first annual snow blowing with red cheeks and nose. The boys unbundled and we all sat down to the dinner table together, like we do every night.
We started scooping out the stew, and dressing it with all of its accompaniments. We all had seconds… and my son had thirds!
With just one pot to cleanup, we were done in the kitchen in no time. And we were all ready for a long winters’ nap… at 6:30 pm.
If you’d like to create this warm and comforting stew, the step-by-step instructions are below…
Instant Pot Mexican Pork Stew: Printable Recipe
- 36 ounces pastured pork shoulder
- 2 cups cooked pumpkin
- 6 cups organic chicken broth
- 6 Tbsp. pastured pork lard
- 1 small yellow onion, diced
- 2 tsp. ground cumin
- 2 tsp. garlic powder
- 1 tsp. smoked paprika
- 1 tsp. sea salt
- 4 cups chopped organic kale
- 1 cup cilantro, chopped
- 1 whole lime, cut into wedges
- 4 medium avocados, diced
- 1 cup canned chopped green chiles
- Cut the pork shoulder into 1 inch cubes.
- In a small bowl, combine the salt, cumin, smoked paprika, and garlic powder.
- Add pork lard to the Instant Pot vessel and turn to Saute.
- When melted and shimmering, add the onion. Cook while stirring for two minutes.
- Add the cut-up pork shoulder, spices, pumpkin, green chiles and broth. Stir to combine.
- Close and lock the lid. Set to Manual, HIGH pressure and set time for 30 minutes.
- When the time is up, allow the pressure to release naturally or do a quick release.
- Add the chopped kale and stir.
- Ladle the soup into bowls. Top with cilantro and avocado. Garnish with lime and serve.
340 calories, 23 g fat, 6 g saturated fat, 12 g monounsaturated fat,
3 g polyunsaturated fat, 65 mg cholesterol, 13 g carbohydrate, 6 g NET carbs,
0 g sugar alcohols, 2 g sugar, 7 g fiber, 24 g protein, 819 mg potassium,
237 mg phosphorous, 367 mg sodium, 56 mg magnesium
63% FAT | 29% PROTEIN | 8% CARBOHYDRATE