Bowl of prepared Pressure Cooker Chile Verde Pork

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
Servings 10 people
Calories 275kcal
Author Plating Pixels


  • 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


  • 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.


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.


Serving: 6g | Calories: 275kcal | Carbohydrates: 7g | Protein: 42g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 491mg | Potassium: 869mg | Fiber: 2g | Sugar: 3g | Vitamin A: 253IU | Vitamin C: 43mg | Calcium: 42mg | Iron: 3mg