This recipe works for about 2.5 lbs pork which is the size of the HEB club pack.
First make a basic Green Chile Sauce. This recipe makes 2 cups +. This can be done in advance
2 Tbs vegetable oil or olive oil
1/4 to 1/2 small onion, diced
1 large garlic clove, minced
2 Tbs flour
1/4 tsp ground cumin
1/4 tsp black pepper
1 3/4 cups chicken or pork broth
1 cup roasted, peeled green chiles. Can be a mix of poblano, hatch or all the same. I'll typically use 1-2 poblano and 3-4 hatch
1/4 tsp oregano
1/2 tsp salt
(optional: 2 tsp or more chopped, canned or fresh jalapenos if you want
it hotter)
Heat the oil in a 1-2 qt saucepan over medium heat. Add onion and garlic, cover and cook over low heat for about 5 minutes to wilt the onions. Don't let them brown. Raise heat to medium, stir in flour, cumin and black pepper. Cook, stirring about 2 min. When the onion/flour mix just begins to color, remove from heat and add broth, stirring constantly to avoid lumps.
Add rest of ingredients. Return pan to heat, bring to a boil, cover and simmer over low heat another 30 min. The finished sauce should not be too thick; dilute with more broth or water if needed.
At this point sauce can be blended with an immersion blender if desired
When ready to make the stew, season pork cubes with salt and pepper and brown in batches. Deglaze pan with half a cup of chicken stock and pour drippings into a Instant Pot and add seared pork. Add 1 recipe Chile Verde. Cook on high pressure for 12 minutes and allow pressure to release naturally.
I like to serve with Cilantro rice and garnish with finely diced sweet onion. Serve with homemade corn tortillas
Feeling lazy? Buy a jar of the Mi Tierra Green Sauce and a Jar of 505 Hatch Chiles. Sear the pork ad deglaze pan as described above. Add 2.5 cups of the green sauce and 1/2 cup of the 505 chiles. Follow same directions for the Instant pot. This is probably the best effort to result meal I can think of.