Shortcut recipe! This easy Instant Pot pork chile verde recipe lets you make flavorful chile verde with just a few ingredients!
Pork chile verde is stew that consists of tender chunks of pork in a tangy green sauce. The traditional version consists of roasted tomatillos and peppers as a base for the sauce.
This Instant Pot pork chile verde recipe is a shortcut version of the traditional dish. It gives you tender pieces of pork in a delicious sauce in a fraction of the time!
Check out the step-by-step photos, tips, and serving suggestions below!
How to make Instant Pot pork chile verde
Add the pork chunks to the bottom of the Instant Pot inner pot.
Sprinkle the pork with cumin, oregano, and salt and pepper. Add in the onion, garlic, salsa verde, and green chiles.
Close and lock the lid. Turn the pressure release valve to SEALING.
Press MANUAL HIGH pressure and adjust the time to 50 minutes for 3.5 pounds or 60 minutes for 4 pounds. Let the pressure release naturally for 15 minutes.
Turn the pressure release valve to VENTING to release any remaining pressure. Remove the lid.
Stir in cornmeal.
Press CANCEL. Press SAUTE, and cook, stirring the entire time, until the sauce has thickened, about 3-4 minutes.
Serve with tortillas and top with desired toppings like cilantro, sour cream, queso fresco, and pico de gallo.
Tips
- Pork: A similar cut of pork, like a pork shoulder, will also work well. I trim the big pieces of fat off, but I don’t remove all of the fat. This helps to keep the meat moist while it cooks without it drying out.
- Onion: A yellow onion would also work well in this recipe.
- Salsa verde: I usually use Herdez salsa verde. You can use mild or medium in the recipe depending on how mild you’d like the chile verde to be.
- Green chiles: You can use mild, medium, or hot.
- Cornmeal: The cornmeal helps to thicken up the sauce.
Serving suggestions
I like to serve pork chile verde with tortillas on the side. I top it with queso fresco, sour cream, pico de gallo, fresh cilantro, and fresh sliced avocado or guacamole.
Freezer meal directions
To freeze
Place the pork cubes in a freezer-safe resealable container. Add cumin, oregano, salt, pepper, onion, garlic, salsa verde, and green chiles.
Seal and freeze.
To use
Let the container thaw in the refrigerator. Use in the recipe as-directed.
Storage
This recipe keeps and reheats well. You can keep it for up to 4 days, covered, in the fridge.
Instant Pot Pork Chile Verde
Equipment
Ingredients
- 3.5-4 pounds boneless pork butt fat trimmed and cut into 1” chunks
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Salt and pepper
- 1 large white onion diced
- 4 cloves garlic minced
- 16 ounce jar salsa verde
- 4 ounce can chopped green chiles
- 2 tablespoons ground yellow cornmeal
- Cilantro sour cream, queso fresco, pico de gallo
Instructions
- Add the pork chunks to the bottom of the Instant Pot inner pot.
- Sprinkle the pork with cumin, oregano, and salt and pepper.
- Add in the onion, garlic, salsa verde, and green chiles.
- Close and lock the lid.
- Turn the pressure release valve to SEALING.
- Press MANUAL HIGH pressure and adjust the time to 50 minutes for 3.5 pounds or 60 minutes for 4 pounds.
- Let the pressure release naturally for 15 minutes.
- Turn the pressure release valve to VENTING to release any remaining pressure.
- Remove the lid.
- Stir in cornmeal.
- Press CANCEL.
- Press SAUTE, and cook, stirring the entire time, until the sauce has thickened, about 3-4 minutes.
- Serve with tortillas and top with desired toppings like cilantro, sour cream, queso fresco, and pico de gallo.
Notes
- Pork: A similar cut of pork, like a pork shoulder, will also work well. I trim the big pieces of fat off, but I don’t remove all of the fat. This helps to keep the meat moist while it cooks without it drying out.
- Onion: A yellow onion would also work well in this recipe.
- Salsa verde: I usually use Herdez salsa verde. You can use mild or medium in the recipe depending on how mild you’d like the chile verde to be.
- Green chiles: You can use mild, medium, or hot.
- Cornmeal: The cornmeal helps to thicken up the sauce.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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This is THE BEST pork chile verde I’ve ever had. Seriously. The only change I made was to add about a quarter cup of roasted hatch green chiles (hot) that I had in the freezer. The pork was fork tender, the sauce thickened beautifully, the flavor was perfection. Thank you for a delicious, well-written recipe!
Thank you so much!
This recipe is delicious!!! I wanted to make it again but I only have a chuck roast. Do you have any tips or changes you’d suggest?
Thank you! Making this with chuck roast is on my to-make list! I haven’t used it in this recipe, but I can give you some general tips. When I cook stew meat or cubed chuck roast in the Instant Pot, it only takes 25 minutes for 1″ cubes to get it to be tender. For fall-apart meat, it would take about 5-10 minutes longer. The pressure release should stay the same. Also, when I use chuck roast, I do add 1/4-1/2 cup of beef broth to get it started because mine doesn’t usually put off as much juice as pork does. I hope that gives you a place to start!
This recipe was awesome – my family loved it! I will definitely make it again.
Thank you so much!!
Wow! That was amazing! Thanks for sharing Chef Kate! Will spread the word!
Thank you!
I’m new to the instapot but this was amazing! It was better then the pork chile verde at our favorite restaurant. My family asked for it to go on the rotation.
Thank you!
Can you recommend a substitute for the gerund cornmeal?
Hi! The ground cornmeal just helps to thicken it at the end. You could make a slurry with cornstarch and try that if you prefer.
I made this the other day and my family loved it. My dad has been making Chili Verde for years and the family said this was even better than his! It was delicious!
Thank you! That’s so great to hear!
Made this today and my husband declared, “this is wonderful!” Usually I would make the verde sauce from scratch but this was so easy and quick I may never go back. I used pork tenderloin and added two cans of drained pinto beans during the thickening process. Served with a dollop of sour cream and chunks of avocado. Thank you for this yummy instant pot recipe.
Thank you! I’m glad it was a hit!
Can you add canned beans to it while cooking?
Canned beans will be very soft by the end with this cooking time. You may have better luck adding the beans in at the end and heating them when you sauté in step 12 to warm them through.
My favorite!
Thanks! Glad you like it!
Very easy and very satisfying. I only made a half a batch so it only took like 30 mins to cook, would be great over white rice. That’s how I will make it next time.
Thank you! I’m glad you liked it!
Delish! I’ve made this twice in a week.
Glad you liked it!
Wonderful recipe! We like this even more than our usual takeout.
Thanks! I’m glad you liked it!