Yield: 6 servings

Pork and Hatch Chile (Slow Cooker or Instant Pot)

Pork and Hatch Chile with rice in a white bowl with black flatware and grey napkin.

Slow-cooked spicy goodness in tender pork cubes to serve over rice, polenta, or in tortillas...

Active Time 15 minutes
Total Time 15 minutes


  • 1 tbsp. olive oil
  • 1.5 pounds lean pork (see notes)
  • 1 large onion, chopped
  • 2 teaspoons garlic, minced
  • 1 tbsp. ground cumin
  • 1 tbsp. chile powder*
  • 2 cups good broth or stock, chicken, beef, vegetable
  • 1 cup (or 7 ounces) decent light beer
  • juice of 1 lime
  • 1 pint Cherub tomatoes, or similar small tomatoes*
  • 2 cups Hatch green chile*
  • 1 teaspoon sea salt and fresh ground pepperĀ 


  1. In a large skillet, add oil over high heat. Add cubed pork. Brown on all sides. Adjust heat if pan is too hot.
  2. When pork is browned on all sides, add to slow cooker or Instant Pot
  3. Add chopped onion, minced garlic, and cumin. Cook until fragrant (about 2 minutes). Add to slow cooker or Instant Pot).
  4. Add the remaining ingredients to slow cooker or Instant Pot. Stir to combine.
  5. Cook until pork is tender and falling apart. In the slow cooker this will require 6-8 hours depending on heat level of your specific appliance. I usually set my Instant Pot to 45 minutes and de-pressure for 10 minutes before opening (making the process about an hour).
  6. Taste for seasoning.
  7. Serve over rice, polenta, or wrapped in a tortilla.*


I have used pork stew meat (great time saver!), pork loin, thick chops. You could even substitute chicken.

I use NM red chile powder, but you can use any good chile powder such as ancho, chipotle, guajillo, or a chile powder mix.

There really is no substitute for Hatch green chile. It is commercially available in cans and the freezer section of most of the U.S. now. In New Mexico, we freeze fresh chile in September to last through the year...

Slow-cookers vary in temperature. I set mine to "high" and cooked it for 6 hours. I'd say you could cook it 8 to 10 hours on low, and get good results.

In the Instant Pot, I use manual and set to high pressure for 45 minutes, then de-pressurize for 10 minutes before opening.

Macronutrients (approximation from MyFitnessPal.com): 338 calories; 41 g protein; 15 g fat; 6 g carbohydrates.

Nutrition Information:

Amount Per Serving: Calories: 338Total Fat: 15gCarbohydrates: 6gProtein: 41g