Pressure Cooker Pork Green Chili Recipes

This Pork Green Chili Stew is fast, flavorful, and so easy to make – it cooks entirely in your Instant Pot! An awesome weeknight dinner packed with tender, juicy chunks of pork bathed in a mildly spicy, tangy, and hugely flavorful broth.

I feel like I should start this post by saying that yes, I know, this is not an “authentic” New Mexico green chili recipe. And by “authentic” I mean that no, I did not make my very own homemade salsa verde, enchilada sauce, or roasted tomatillos.

This pork green chili recipe is, however, budget-friendly, delicious, super easy to make, and the perfect comfort food. All great things if you ask me – especially for all the busy families out there (like mine!)

Slow Cooker Chile Verde| Recipe By Leigh Anne Wilkes

Texans don’t like beans in their chili) and a sauce filled with onions, garlic, green chilies (poblanos and serrano), jalapeños, and tomatillos.

You may or may not find tomatoes in their green chili recipe (this varies by region and chef), however, given my love for all things tomato, I made sure to add extra. This is why my green chili recipe is not actually green. This is also why I did not title this post “Authentic Green Chili Stew”.

The salsa verde, green enchilada sauce, and canned green chilis were all made with mild chilis such as tomatillos, Anaheim, hatch green chile, serrano, etc.

Easy Pressure Cooker Pork Chile Verde Recipe

Making this green chili stew couldn’t be easier! You’ll need an Instant Pot (or pressure cooker) and approximately 45 minutes to an hour.

This basically turns the bottom of your Instant Pot into a skillet, so rather than sautéeing the onions and browning the meat in a separate pan, you can do the job right in your Instant Pot.

First, you’ll add the onion and sauté until just starting to soften. Immediately after, you’ll add the pork and give everything a good stir. Allow pork to brown for several minutes, stirring occasionally.

Instant Pot Pork Green Chili With Beans

If you are sensitive to spicy food, I highly recommend omitting or using just one jalapeño as they’re heat level is highly unpredictable.

Once the garlic and jalapenos have been added, scrape up any brown bits stuck to the bottom of your pot. This issuper important. Several readers have commented that they had a “burn warning” and it is most likely a result of these charred, stuck-on bits that weren’t scraped off prior to pressure cooking.

Dump in the canned tomatoes (with the juice!), salsa verde, green enchilada sauce, green chilis, and cilantro. Give it a good stir and secure the lid.

Instant Pot Pork Chili Verde

Cook on high pressure for 30 minutes. Once it’s finished, taste and add additional salt and black pepper, to taste, more cilantro, and green onions.

Green Chili Stew is a fast and delicious homecooked meal cooked entirely in the Instant Pot (or Pressure Cooker). This easy Instant Pot Pork Green Chili Stew comes packed with tender, juicy chunks of pork bathed in a mildly spicy, tangy, and hugely flavorful broth.

Calories: 197 kcal | Carbohydrates: 2 g | Protein: 17 g | Fat: 7 g | Saturated Fat: 2 g | Cholesterol: 57 mg | Sodium: 355 mg | Potassium: 355 mg | Fiber: 0 g | Sugar: 0 g | Vitamin A: 170 IU | Vitamin C: 8 mg | Calcium: 24 mg | Iron: 1.2 mg

Slow Cooker Pork Chili Verde — Let's Dish Recipes

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Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

Most of the time when the phrase Believe me is used, it's shorthand for I don't really have any evidence to back this up, but I want it to happen anyway, so I'm gonna pretend to be an authority.

Slow Cooker Pork Green Chili Recipe

But there are those rare occasions when the thing you're trying to describe is so unbelievable that it requires at least a bit of faith if the person you're talking to is going to give it a shot in the first place. What if I told you that you can make a rich, hearty, complex bowl of chile verde with only about 15 minutes of hands-on work? Believe me, you can.

There's a reason that easy pressure cooker green chili with chicken is one of our most popular pressure cooker recipes. It's because the flavor-to-work ratio is simply off the charts. Here's the gist: Dump some ingredients into a pressure cooker. Turn it on and cook. Blend, season, and enjoy. No pre-searing meat, no charring vegetables, and barely any advance prep at all. This pork chile verde uses a similar technique.

The reason it works so well is twofold. First, most pressure cooker recipes call for adding some liquid to the cooker before turning it on. That's because without liquid in there, there's nothing to convert to steam, so pressure can't build. Without liquid, your food ends up scorching instead of cooking. But there's a way around this—as long as you have enough vegetables in there, the liquid that evaporates as they heat up is more than enough to bring the pot to pressure.

Pressure Cooker Chili Verde (green Pork Chili)

The second reason it works is flavor. A stew simmered on the stovetop can be bland if you don't start off with some browning or charring. A bit of the old Maillard reaction, if you know what I mean. The boiling temperature of water at standard pressure is simply not hot enough for any browning to take place. A pressure cooker, on the other hand, reaches temperatures that are high enough to trigger some of that reaction. Yes, you'll only reach around 250°F (121°C) at full pressure, but with a little time, even that temperature is able to produce browning. Comparing identical stews side by side, one made on the stovetop and one made in a pressure cooker, confirms this for you.

It's a trick I first borrowed from my mother-in-law'sColombian chicken stewrecipe. Since then, I've adapted it for numerous other dishes. Today, I'm bringing the technique to a classic pork-based chile verde, and it couldn't be simpler.

To begin, combine a few pounds of nicely marbled pork shoulder, cut into large chunks, with some quartered tomatillos, a roughly chopped onion, garlic, and green chiles. After everything is cooked, you purée the sauce, so leaving the meat in big, two-inch chunks makes it easy to grab. Don't worry, the pieces get tender enough that you can shred them with a fork as you eat.

Slow Cooker Pork And Green Chili Stew

What chiles you use depends on your taste and availability. For my money, there's nothing better than green Hatch chiles in a stew like this. But if you can't get them, a combination of poblano, Anaheim, Cubanelle, jalapeño, and serrano peppers is fine.

I typically use fresh chiles for this, but if you have frozen or jarred roasted Hatch chiles, they'll also work. The tomatillos provide the bulk of the liquid in this recipe, so don't worry about that.

I dump the ingredients intoa pressure cooker, heat it until things start sizzling and steaming, then close the lid. At this stage, you may be thinking,

Pressure Cooker Chili Verde

Believe me, everything is gonna be all right. Inside that sealed cooker, those tomatillos break down rapidly, releasing their juices to the bottom of the pot and lowering the level of the food at the same time. Once it reaches high pressure, it'll take just half an hour for the pork shoulder to break down to a spoonably tender, juicy texture.

To finish the chile, I remove the pork with tongs, add a handful of cilantro and a dash of fish sauce (to enhance the meatiness of the dish—it won't make anything taste fishy), then blend it all together with a hand blender before stirring the meat back in.

It really is one of the most mind-blowing weeknight dinner tricks I know. Every time I make this kind of dish, I can't believe how much flavor I get with so little work.

Instant Pot Pork Chili Verde Recipe

You can use other fresh green chiles in place of Anaheims, poblanos, and serranos. Using 100% Hatch chiles is a good way to go. You can also replace the fresh chiles with frozen or jarred roasted green chiles, using the same amount by weight.

Toast cumin in a dry skillet and grind with a spice grinder or a mortar and pestle for the most flavor. If there's one thing you can do to improve the flavor of any dish that includes dry spices, it's to use whole spices and grind them with a mortar and pestle. The difference it makes in side-by-side tests is astonishing, and cleaning a mortar and pestle is easier than cleaning an electric spice grinder.

*The % Daily Value (DV) tells you how much

Instant Pot Chile Verde (green Chile Pork Stew) Recipe