Pressure Cooker Chile Verde Pork (Easy & Authentic)
This Pressure Cooker Chile Verde Pork is an easy weeknight meal with authentic Mexican flavors. The pork is fork-tender in just 25 minutes with pressure cooking, served in a from-scratch Chile Verde sauce. You’ll also learn a shortcut to a quicker version of the sauce.
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I’m finally able to enjoy the wonders of pressure cooking. To celebrate, I’m sharing this easy Instant Pot Chile Verde Pork. It’s loaded with authentic ingredients for authentic flavor.
Traditionally I’ve always slow-cooked pork shoulder, which comes out great like my Slow Cooker Pulled Pork, but usuallu takes about 8 hours. Pressure cooking does this in a fraction of the time, while still creating fork-tender Pork Chile Verde.
This recipe uses traditional ingredients which I’ll go over, as well as a shortcut method to make Chile Verde even easier.
Ingredients in Chile Verde Pork
- Boneless pork shoulder: An inexpensive cut of meat that breaks down into tender pork with lots of flavor.
- Tomatillos: Looks like a green tomato, but is a different type of plant. It’s commonly used in Mexican dishes like Pork Quesadillas.
- Anaheim peppers: A mild green pepper that’s 8 times less spicy than a jalapeno. It’s a great way to add flavor without too much heat.
- Poblano peppers: A wider, green pepper that’s still pretty mild. It’s wonderful roasted, which brings out more flavor.
- Canned green chiles: Use mild, roasted chiles for extra flavor.
- Yellow onion: Adds lovely flavor to almost any dish.
- Garlic: Commonly used with onion to enhance flavors of meats, stews like Slow Cooker Beef Stew and pretty much any savory dish.
- Olive oil: Helps prevent sticking while sauteing.
- Salt: Brings out the flavor of meats.
- Cumin and dried oregano: Adds depth to the Chile Verde sauce.
- Chopped fresh cilantro: Added after cooking enhance the flavor of the sauce.
How to Make Chile Verde in a Pressure Cooker
- Set pressure cooker to HIGH SAUTE and heat olive oil. Add pork shoulder pieces and brown for 2 to 3 minutes.
- Stir in chopped tomatillos, peppers, garlic, canned chiles, salt, cumin, and oregano. Cook 3 to 5 minutes more until fragrant, stirring often.
- Seal and Pressure Cook on manual HIGH setting for 25 minutes. Let pressure cooker naturally release steam, then remove the lid.
- Use tongs to remove pork pieces and set aside on a plate, leaving vegetables and liquid.
- Blend into a smooth sauce. Stir pork and chopped cilantro into the blended sauce.
- Ladle into bowls and serve with sour cream, avocado, and a bit of lime juice.
Pressure cook on HIGH for 25 minutes:
Chile Verde Shortcut Method to Save Time
An easy alternative to homemade chile verde sauce is to use jarred chile verde from the store. The flavor won’t be nearly as good as the homemade version, but it works in a pinch.
To make: Prepare pork shoulder as instructed, but omit the rest of the sauce ingredients. Substitute with 24-ounces of jarred chile verde sauce and pressure cook as directed.
What Pressure Cooker to Use?
I used the Crock-Pot® Express 8-Quart Pressure Cooker to make this recipe. Crock-Pot® is a leader in one-pot cooking, and the Express Crock is no exception. It pressure cooks, slow cooks, browns/sears, sautés, and steams all using one versatile appliance. You could also use another multi-cooker such as an Instant Pot.
This is especially useful for this recipe. Pork and vegetables can be seared before pressure cooking to bring out more flavor. If you only had a traditional pressure-cooker, you would have to do this separately in a pan over the stove.
Pressure cooking is an average 70% faster than traditional cooking, and Crock-Pot® products makes weeknight meals easy for those with busy lives. The Crock-Pot® Express Crock is a great one pot solution, saving time while you make food for yourself and others
What Type of Pork to Use for Chile Verde?
Boneless pork shoulder, also known as Boston butt, is used to make Chile Verde. It comes from the shoulder region of the pig and is commonly used for pulled pork. It’s an inexpensive cut of meat that needs to be broken down to become tender.
Tips for Making this Recipe
- Cut pork into 2-inch squares before cooking. Unlike pulled pork, such as my Carolina Slow Cooker Pulled Pork, Chile Verde pork isn’t shredded after it’s cooked.
- Remove as much fat as possible before cooking so the sauce isn’t too oily.
- To save time: Look for pre-cut pork pieces or ask your butcher to cut it for you.
- Brown the pork before pressure-cooking to sear and bring out more flavors.
- Saute the onion and peppers as well for added flavor.
Don’t have an immersion blender to make the sauce?
Remove cooked pork pieces and let the liquid cool down a bit (this prevents steam build up while blending). Transfer liquid with vegetables to a high-speed blender. Blend until smooth, then return to the pressure cooker.
How to Serve Chile Verde
Chile Verde Pork is wonderful on its own as a stew. Simply serve as is with avocado, sour cream or shredded cheese a garnish. If you serve this way, it’s keto and low-carb.
You could also serve with pinto beans, black beans and/or rice for a gluten-free option.
It would also be great served in flour or corn tortillas to make tacos.
More Pork Recipes You May Like
- Grilled Pork Chops
- Juicy Grilled Pork Tenderloin
- Pork Loin with Mushroom Wine Sauce
- Spinach Parmesan Stuffed Pork Loin
- Grilled Pork Satay Skewers
- Juicy Honey Apricot Pork Chops
- Honey Mustard Sheet Pan Pork Chops with Potatoes
- Slow Cooker Carolina Pulled Pork Sliders
- Easy Pork Fajita Tacos
Browse all pork recipes for even more easy weeknight dinners with pork.
Want an option besides pork? I’ve also created a Chicken Chile Verde recipe which includes 3 different ways to cook it, depending on the equipment you have.
Pressure Cooker Chile Verde Pork
Equipment
- Immersion Blender or regular blender
Ingredients
- 4 pounds boneless pork shoulder
- 6 tomatillos husked removed
- 3 Anaheim peppers seeded and stemmed
- 3 Poblano peppers seeded and stemmed
- 1 medium yellow onion peeled
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 9 ounces canned green chiles with liquid
- 1 teaspoon salt
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- ½ cup chopped fresh cilantro
- Sour cream as a garnish
- Lime wedges as a garnish
- Avocado slices as a garnish
Instructions
- Remove excess fat from pork and discard. Cut pork into 2-inch chunks and set aside.
- Roughly chop tomatillos, both types of peppers, and onion. Set aside.
- Set pressure cooker to HIGH SAUTE and heat olive oil. Add pork pieces and brown for 2 to 3 minutes.
- Stir in chopped vegetables, garlic, canned chiles, salt, cumin, and oregano. Cook 3 to 5 minutes more until fragrant, stirring often.
- Seal and pressure cook on manual HIGH setting for 25 minutes. Let pressure cooker naturally release steam (or carefully activate the quick-release), then remove the lid.
- Use tongs to remove pork pieces and set aside on a plate, leaving vegetables and liquid.
- In the pressure cooker, use an immersion blender to blend into a smooth sauce. See notes below if you don’t have an immersion blender.
- Stir pork and chopped cilantro into the blended sauce. Ladle the pork Chile Verde into bowls and serve with sour cream, avocado slices and a bit of lime juice.
Notes
Chile Verde in a Slow Cooker
- Place chicken pieces, chopped tomatillos, peppers, garlic, canned chiles, salt, cumin, and oregano in a slow cooker. Note: You can brown/sautee the ingredients ahead of time in a separate pan to enhance flavors, but can skip this step to save time and clean up.
- Cover and cook on LOW for 6-8 hours or HIGH for 2-3 hours. Let the pressure cooker naturally release steam, then remove the lid and turn off the heat.
- Place chicken pieces in a large pot with a bit of oil over high heat. Sautee for 2-3 minutes until browned.
- Reduce to medium-high and stir in chopped tomatillos, peppers, garlic, canned chiles, salt, cumin, and oregano. Sautee 3-5 minutes until fragrant.
- Cover, reduce heat to low, and cook for 1 hour. Note: The chicken will be the least tender if cooked with this method.
- Place chicken pieces, chopped tomatillos, peppers, garlic, canned chiles, salt, cumin, and oregano in a slow cooker. Note: You can brown/sautee the ingredients ahead of time in a separate pan to enhance flavors, but can skip this step to save time and clean up.
- Cover and cook on LOW for 6-8 hours or HIGH for 2-3 hours. Let the pressure cooker naturally release steam, then remove the lid and turn off the heat.
Chile Verde on the Stove Top
- Place chicken pieces in a large pot with a bit of oil over high heat. Sautee for 2-3 minutes until browned.
- Reduce to medium-high and stir in chopped tomatillos, peppers, garlic, canned chiles, salt, cumin, and oregano. Sautee 3-5 minutes until fragrant.
- Cover, reduce heat to low, and cook for 1 hour. Note: The chicken will be the least tender if cooked with this method.
Love to be on your email list!!!! Great job!!!!
Thank you for the nice feedback!
That you give great recipes.Its look delicious and yummy.Really appreciate you sharing this post.Thank you
Thanks for sharing! Does it keep long?
Thanks for the comment Vanessa. It’ll last about five days in the fridge. You could also freeze it for longer storage. It’s great for leftovers!
This looks so good! What a great weeknight dinner for the family!
It definitely is! Thanks!
So I don’t have an 8 qt instant pot only a 6 qt. Do I need to change the recipe any?
Hi Monica. That’s a great question. I had plenty a room left over when I made this. As long as it doesn’t go over your max fill line in your pressure cooker it should be fine as is.
You always share amazing and mouth watering recipes. I really liked this one. But unfortunately this requires a pressure cooker and I don’t have one. Hopefully I will try out the recipe as soon as I buy one.
Thanks so much for the great feedback! I have a Chicken Chili Verde recipe on the blog that also has instructions for other cooking methods, including a slow cooker. You could try that or even sub out with the pork. Here’s the link https://www.platingpixels.com/chicken-chile-verde/
I love that you can make this in a pressure cooker!
That’s my favorite way to make it!
This looks amazing!! I am definitely giving it a go this weekend, thanks so much for the recipe 🙂
You’re welcome and thanks!
I’m always looking for new delicious Mexican recipes and making this in my instant pot is a bonus!
Definately. Thanks!
I’m using the Instant Pot. This recipe makes wonderful “wet burritos!”
I get large flour tortillas sour cream
retried beans and cheese and wrap them up and plate them. Then more chili Verde on top with cheese and green enchilada sauce…melted in the microwave!
Eaten with a knife and fork!
Soooo good
That sounds amazing and you’re making me hungry! Glad you liked the recipe Robert and appreciate the feedback!
Amazing! Or as my hubby said “Ridiculously AMAZING!” Thank you for sharing!
Haha that’s about the best feedback I could ask for. Thanks!
This recipe is insanely delicious, a new favorite for sure! Followed the recipe exactly and it turned out perfect. Thank you!
Thanks for the feedback Lyn. So happy you liked the recipe!
In using an Instant Pot you are supposed to have liquid in the recipe. I am just getting ready to put this in the pot but I do not see any liquid here and am worried about trying it without any. Was it left out?
Hi Diane. The tomatillos and canned chilies with liquid add enough. But you could always add an extra half cup of water if you prefer. Thanks and hope you like it!
Excellent
Thanks for the feedback!
I made this last night using jarred salsa, but still adding onions, garlic & spices….OMGosh SO GOOD!!!! My husband couldn’t stop eating. I served along side mexican black beans & rice. Will definitely make this again!
Hi Nina. That’s a great shortcut and thanks so much for the feedback! Glad you liked the recipe so much!!
Looks so yummy! But, I don’t really like the Pork; I am going to use Mutton instead of pork by following this guide. Thanks for sharing this wonderful recipe!
That’s a great idea and sure it would be just as tasty. Thanks!
Love, love, love this recipe! First of all it’s insanely delicious, but second I can make it in my pressure cooker when it’s way to hot to cook here in Arizona. I’ll be making this again, and again – thank you!
Pressure cooking is great year-round. Glad you like it so much and thank for the feedback Kristine!
Really enjoying all the green color in this dish. It look so inviting. Great to know I only need 25 minutes – very keen to try it out!
Ok, this post had my mouthwatering! The fact that it is tasty and easy has me sold on giving this a try!
I love pressure cooker recipes. This pork shoulder with the Verde looks amazing and sounds so flavorful.
I recently purchased a new pressure cooker, and let me tell you – it’s a game changer in the kitchen. I’m super excited to try this scrumptious chile verde recipe. Yum. Yum!