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, but 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.
• 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 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

1. Set pressure cooker to HIGH SAUTE and heat olive oil. Add pork shoulder pieces and brown for 2 to 3 minutes.
2. Stir in chopped tomatillos, peppers, garlic, canned chiles, salt, cumin, and oregano. Cook 3 to 5 minutes more until fragrant, stirring often.
3. Seal and Pressure Cook on manual HIGH setting for 25 minutes. Let pressure cooker naturally release steam, then remove the lid.
4. Use tongs to remove pork pieces and set aside on a plate, leaving vegetables and liquid. 
5. Blend into a smooth sauce. Stir pork and chopped cilantro into the blended sauce. 
6. 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

• Carolina Slow Cooker Pulled Pork
• Grilled Pork Chops
• Juicy Grilled Pork Tenderloin
• Pork Loin with Mushroom Wine Sauce
• Spinach Parmesan Stuffed Pork Loin

Browse all pork recipes for even more easy weeknight dinners with pork.

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5 from 10 votes

Pressure Cooker Chile Verde Pork

Pressure Cooker Chile Verde Pork is an easy weeknight meal with authentic flavors. Fork-tender pork in 25 minutes with a from-scratch Chile Verde sauce.

Course Entree

Cuisine Mexican

Keyword chile verde, chile verde pork, pressure cooker chile verde

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Calories 275kcal

Servings 10 people

Author: Matt Ivan

Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.

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 Crock-Pot Express 8-Quart 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

Serving size is 6-ounces of pork plus sauce.

To save prep time: Look for pre-cut pork shoulder or ask your butcher to cut it.

Shortcut method: 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.

Don’t have an immersion blender? 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.

Nutrition Facts

Pressure Cooker Chile Verde Pork

Amount Per Serving (6 g)

Calories 275 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 109mg36%

Sodium 491mg21%

Potassium 869mg25%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 3g3%

Protein 42g84%

Vitamin A 253IU5%

Vitamin C 43mg52%

Calcium 42mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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