Instant Pot Pork and Pumpkin Stew
Bringing those awesome South-of-the-Border flavors, Instant Pot Pork and Pumpkin Stew combines tender pork, hominy, pumpkin (or other winter squash) with both poblano and chipotle chiles in a healthy one-pot stew!
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Ingredients
- 1 tablespoon coconut oil - or olive oil
- 1 onion chopped
- 1 teaspoon minced garlic
- 2 teaspoons ground cumin
- 1.5 pounds lean pork loin - cut in 3/4-1 inch cubes (+/-)
- sea salt and fresh ground pepper
- 4 cups broth or stock - see notes
- 1 chipotle with its adobo - see notes
- 1 tablespoon Mexican oregano
- 3-4 cups cubed pumpkin - or other firm winter squash, cut in chunks
- 1-2 poblano chiles blackened - peeled, stemmed, seeded, and chopped
- 1-15 ounce can diced tomatoes
- 1-30 ounce can hominy - rinsed and drained
- Garnishes - avocado, lime wedges, chopped scallions, cilantro, pepitas
Instructions
Instant Pot/pressure cooker:
- With the IP/PC on saute, add the oil, onion, garlic, and cumin to the pot. Saute 3-5 minutes until fragrant and onions are softened. Remove and set aside.
- Lightly season pork cubes with salt and pepper. (You'll taste for seasoning later). Add pork cubes (and a bit more oil if necessary). Saute until browned.
- Add the onion mixture back in to the pot, along with the broth/stock, chipotle, and oregano.
- Close and lock the lid. Make sure the knob is turned to seal the pot. Press the "meat/stew" button and adjust the timer to 25 minutes. Keep in mind the pressurization will take several minutes before it begins to count down.
- Meanwhile, prep the squash and other ingredients. As mentioned in the post, I prick my squash with a fork and microwave 3-5 minutes, cool, peel, remove seeds, and cut up. You'll want to do this beforehand to allow to cool.
- Release the pressure. (Be careful!).
- Add the pumpkin/squash, poblano chile, and tomatoes. Close and lock the lid. Set for 5 minutes using "manual."
- While the stew cooks, prepare whatever garnishes you prefer.
- Release pressure.
- Add the hominy, check for seasoning, and return to a boil using the "saute" setting.
- Ladle into bowls. Garnish and enjoy!
Stove Top Instructions:
- Add the oil, onion, garlic, and cumin to a Dutch oven. Saute 3-5 minutes until fragrant and onions are softened. Remove and set aside.
- Lightly season pork cubes with salt and pepper. (You'll taste for seasoning later). Add pork cubes (and a bit more oil if necessary). Saute until browned.
- Add the onion mixture back in to the pot, along with the broth/stock, chipotle, and oregano.
- Bring up to a simmer. Cover. Simmer 30 minutes. Add the squash, poblano chiles, and tomatoes. Simmer until squash is tender (15-20 minutes).
- Add the hominy, check for seasoning, and return to a boil.
- Ladle into bowls. Garnish and enjoy!
Notes
I have used both chicken and beef stock. Vegetable stock is fine. If you make pork stock with bones (good for you!), by all means use it.
I prefer chipotle with adobo, but in a pinch, you can substitute 1-2 teaspoons chipotle powder.
Macronutrients are an approximation from MyFitnessPal.com using 4 cups of pumpkin, lean pork loin, and 30 ounces of pre-rinsed hominy. Garnishes are not included.
Nutrition
Calories: 274kcal | Carbohydrates: 27g | Protein: 27g | Fat: 7g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com