Pressure Cooker Chili Verde. Green Pork Chili from my Instant Pot, ready in about an hour thanks to pressure cooking.
Is this chili? I mean…it isn’t red.
Chili Verde, or Green pork chili, is a staple of the Southwest. Once you leave Texas and its dried ancho based chiles, you get into long green chili territory. The most famous long green is the Hatch chili of New Mexico, which is the start of Chili Verde territory, but Chili Verde stretches north to Colorado, and west through Arizona and in to California. 2
I’m sharing two different versions of the Salsa Verde recipe - one is the real deal, with home-roasted chiles. If I can get New Mexico or Anaheim long green chiles (and fresh tomatillos), I use them - the results are fantastic.
At least, that’s what I do in the summer. For all my talk of the Southwest, I only get to visit; I live in Ohio. In the winter, long green chiles are hard to come by - and ridiculously expensive when you can find them. That’s when I have to improvise, and canned green chiles and jarred tomato salsa have to be good enough for my Salsa Verde. (While I dream of the hot, dry Southwest during a February snowstorm.)
PrintPressure Cooker Chili Verde (Green Pork Chili)
- Total Time: 1 hour 20 minutes
- Yield: 8-12 1x
Description
Pressure Cooker Chili Verde (Green Pork Chili) recipe - green pork chili from the great American Southwest, sped up using the pressure cooker.
Ingredients
Homemade Salsa Verde
- 1 pound tomatillos, husked and rinsed
- 2 pounds Anaheim chiles, halved, stemmed and seeded (or New Mexico chiles)
- 2 jalapeño peppers, halved and stemmed
- ½ cup cilantro leaves and stems
- 1 teaspoon Diamond Crystal kosher salt
Quick Salsa Verde (from cans)
- 27 ounces mild fire roasted diced green peppers (one 28 ounce can, or 6 (4-ounce) cans)
- 16 ounce jar tomatillo salsa or salsa verde
Chili
- 4 pounds pork shoulder, cut into 1½-inch cubes (trim off as much fat as possible)
- 2 teaspoons Diamond Crystal Kosher salt
- 1 tablespoon vegetable oil
- 1 large onion, diced
- ½ teaspoon Kosher salt
- 4 cloves garlic, crushed
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano (preferably Mexican oregano)
- 1 cup chicken stock (preferably homemade) or water
- Juice of 1 lime
- Salt and pepper
Instructions
- Option 1: Homemade Salsa Verde: Spread the tomatillos, anaheim chiles, and jalapeno peppers skin side up on a rimmed baking sheet. Put the baking sheet 6 inches below a broiler set to high, and broil until the tomatillos and peppers are blackened in spots, about 5 minutes. Flip the tomatillos and broil until the tomatillos are browned on the other side and the skins of the peppers are blackened all over, about another five minutes. Remove the baking sheet from the oven and let the peppers cool for a few minutes, then peel the blackened skin from the peppers and discard. (A little leftover blackened skin is fine.) Pour the contents of the baking sheet into a blender or food processor, including as much of the liquid as possible. Add the cilantro and the teaspoon of Kosher salt, then blend until smooth, about 30 seconds.
- Option 2: Quick Salsa Verde: Mix the canned diced chiles and tomatillo salsa in a medium bowl.
- Brown the pork: Sprinkle the pork with the 2 teaspoons kosher salt. Heat the oil in the pressure cooker pot over medium-high heat until shimmering. (Saute mode in an electric PC). Brown the pork in two to three batches - put pork cubes in the pot without crowding, and brown each batch of pork on one side, about 4 minutes. Transfer the pork to a bowl with a slotted spoon, leaving as much fat behind as possible.
- Saute the aromatics and toast the spices: There will be extra fat in the pot from the pork; pour out the fat to get down to 1 tablespoon. Add the onions to the pot and sprinkle with ½ teaspoon of kosher salt. Saute the onions until softened and starting to brown around the edges, about 5 minutes, scraping often to release any browned pork bits from the bottom of the pot. Make a hole in the middle of the onions and add the garlic, cumin, coriander, and oregano. Cook until you smell the garlic and spices, about one minute, then stir into the onions.
- Pressure cook the chili for 30 minutes with a Natural Release: Stir the chicken stock, salsa verde, pork, and any pork juices in the bowl into the pot. Lock the lid and cook at high pressure for 30 minutes in an Instant Pot or other electric PC, or for 25 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
- Serve the chili: Stir in the lime juice. Taste and add more salt and pepper if it needs it. (Homemade salsa verde will need more salt; the quick version from cans probably does not - canned ingredients already have a lot of salt. Go by taste; If the chili tastes flat, it needs more salt.) Serve.
Notes
Why brown only one side of the pork? I find it the best compromise between flavor and speed. Browning one side of the pork gives me the browned bits on the bottom of the pan that build flavor in a chili; browning only one side means I don't spend forever browning pork.
Like beans in your chili? Serve with Pinto Beans on the side, and stir in as much as you want. (In the Southwest, beans are a condiment, added in as needed.)
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Pressure Cooker
- Cuisine: American
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Related Posts
Instant Pot White Turkey Chili
My Top 5 Pressure Cooker Chilies
Pressure Cooker Texas Red Chili
Slow Cooker Chili Verde
Instant Pot Pork Stew
My other Pressure Cooker Recipes
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Loren D.
Wow, this came out so delicious! I had a terrific slow cooker chile verde recipe and was looking for an instant pot alternative. I think this one is better than the slow cooker recipe! Very good. Thank you for sharing.
Mike Vrobel
You’re welcome!
Nathan & Cheril
Dude, the sauce in this recipe is AMAZING! I am eating this as I type. I literally could just put a big straw in this and have that for dinner. Yes I did use the fresh version, fresh is always better. I personally think this sauce could win awards! We are going to experiment with putting this sauce on other things , like maybe breakfast burritos for starters, it would make a great condiment as well. I just printed this recipe out and will be using it for years to come. Thanks so much for sharing!
Euphorbia
We made this last night and it was *fantastic*. We went for the weeknight jarred/canned salsa version, and that worked out just fine, although perhaps we just don't know what we're missing. I think we browned the meat more than the recipe instructed, because we had time, and we bumped up the garlic a bit. We found it was a bit more liquidy than we wanted so after it was done cooking, we removed the meat from the cooker & reduced the liquid down somewhat, then added it back to reheat. We served it over white rice with sliced avocado, chopped cilantro, and a dollop of labneh (our preference over sour cream, although that would be fine too). We will put this in our regular repertoire. Thank you!
Laurel Cogdill
Thank you for this recipe. We spent a week in Colorado a few months ago and ate green chili every chance that we got. I brought back some jarred hatch chilies back and used this to make the “shortcut” version and it came out fantastic. To anyone making this make sure that you account for the time it takes for the instant pot to come to pressure. It took mine a while (20 minutes) since there is a lot of liquid and volume that has to come up to temp.
Brent Gay
This recipe is exceptional as written. Consider this ☆ a sixth star. Follow the recipe verbatim for the first batch, then adjust to preference the next. Without a doubt, there will be a next.
Cathy
I love this recipe! I make the homemade version of the salsa. I was wondering if it freezes well.
Thank you!
Mike Vrobel
Not really - it separates after it's frozen. It's fine if you're using it for cooking, like making a second batch of chili, but it is not good for chips.
Donna
I used fresh chilies and followed the recipe as written. It was beyond delicious! The meat, the sauce, yummy!! I served it with
rice, corn bread, and salad. It was a big hit with all! Thank you!
Jory
Nice flavors. I used Hatch medium green salsa and it was too hot for us — and we like hot. Going to keep searching for a different tomatillo salsa to use next time.
Deb
Great recipe!! It took way more than 20 minutes to prep, but that’s ok - it was worth the effort. Tomatillos are such a great ingredient, but I never think to use them. When I saw some exceptionally nice looking ones in the local grocery, along with a pork roast that was on sale, I knew I had to find a recipe.
As noted earlier, pork loin roast isn’t the best cut for the pressure cooker, but after cooking I took the tender pork cubes, mashed them a bit to break them up, and served with the chunky bits of the sauce on tacos with avocado, a dab of crema, and some quest fresco. Wonderful!
I saved the extra sauce, added a can of pozole and shredded chicken from the grocery store rotisserie for a delicious second supper.
You just can’t beat Southwest flavors made from scratch!
Thank you!!
Angela
Made this recipe tonight. It was AMAZING! Followed the recipe exactly, making the salsa from scratch. Served it with tortillas, lime Juice, and jack cheese as a accompaniment. Took awhile to prepare.
Tip: Make salsa ahead if you want to make it homemade and save time.
Tip: No need to make reservations at your local Mexican restaurant, because this is a sure fire hit.
Deanna Costa
I made the "cheater" version of the recipe and it was SO good! The only change I made was replacing 8 oz of the canned green diced chiles with a 8 oz of Hatch chili salsa. This is a great party recipe as it will feed an army! Will definitely use this as my go to recipe for chili verde!
Kathy Moses
This recipe is amazing. I made it with the homemade salsa version. It’s a 10+. Thank you for sharing this! It will definitely become a staple dish in our home.
Jerusha
I made this tonight with the premade salsa version. It was perfectly delicious and so easy! Just don't forget to allow extra time for the instant pot to reach peak pressure... about 10-15 minutes. I also added cornstarch at the end to thicken it just a bit.
Amy
This is hands down one of our favorite recipes! I have both made it both ways and love it. I usually add a few tablespoons of flour to thicken it up but that is my only deviation. Enjoy! We do!
Ken
I made this recipe, the canned version of it. I used deer meat instead of pork. I was going to make regular chili with a neck roast and shank but this worked out even better. I cubed it and just followed the recipe exactly. I did and about 1 TS of bacon grease to it. It was a big hit. So tender and tasty.
I did make 2 batches so I could freeze one. The second one I add 2 cayenne peppers whole to just for flavor. I loved it that way.