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
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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.)
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Pressure 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
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Nutrition
- Serving Size: 1 cup of chili
- Calories: 280
- Sugar: 4.2 g
- Sodium: 1025.4 mg
- Fat: 12.6 g
- Carbohydrates: 9.3 g
- Protein: 30.8 g
- Cholesterol: 101.5 mg
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Related Posts
Instant Pot White Turkey Chili
Pressure Cooker Quick Chili with Canned Beans
Pressure Cooker Texas Red Chili
Slow Cooker Chili Verde
Instant Pot Pork Stew
My other Instant Pot (Pressure Cooker) Recipes
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Norah Shambaugh says
This recipe is outstanding. I made the quick version with the canned ingredients. I followed the directions exactly and the pork is tender and perfect. The whole dang family agrees. Going into the fall rotation for sure.
Mike Vrobel says
Thank you, I’m glad you enjoyed it!
Sylvia J says
We love this recipe so much, we make it all the time!
I use mostly pablano’s (love their taste) and a few Anaheim’s, I also use 2 lbs of boneless skinless chicken (combo breast and thigh) in place of pork, and follow the rest of the receipt to a tee, and it comes out perfect! We also make extra salsa to have with chips, taco’s ,eggs etc.. It’s that good! Thanks for pulling this together…
Mike Vrobel says
You're welcome - I'm glad you enjoy it!
Sean S says
I've made this recipe 3 times now and it's been excellent every time. I did swap in 2 poblano chilis for 2 of the anaheims to give it a bit more heat plus I love the flavor of a poblano. Last batch I made came out a bit thin so I'm going to start adjusting the amount of chicken stock down to see if I can make it less soupy. Still, the flavor is excellent and it's my favorite thing to make in the Instant Pot. I serve it with queso fresco, lime wedge, avacado slices, and pinto beans.
JP says
Made this w Costco stew venison and it was great! Okay, pork is better, but it was so lean!
Mike Vrobel says
Thanks! Glad you were able to branch out with it!
Sherry Dale says
This was very flavorful… I will make this again. Thank you.
Mike Vrobel says
You're welcome. Glad you enjoyed it!
Jeff says
I followed this recipe very closely and it turned out perfect for my family. I added granulated caldo de pollo(knorr brand) in place of the salt, but other than that everything else was measured according to directions and added. My wife said it was the best thing I've made in years, so thank you for this great recipe.
Paula says
We’ve made this several times and love it. Because we are busy (okay, and often a little lazy), we’ve never made the full version, but cheating with jarred salsa verde & canned chiles works just fine. I tend to brown all sides of the meat, and sometimes even take a bit more time & do it in batches in a skillet so it *really* browns (the pressure cooker sauté function doesn’t really do it well & mainly steams a lot)… then do the onions / garlic / herbs& spices and liquid, and add all of that w the meat to the IP for the cooking. It’s worth the extra step. But it’s also good if you don’t.
As with most stews, it improves with a day in the fridge.
Mike Vrobel says
Thank you, glad you enjoy it!
sylvia judkins says
It is December 2022 and we are still using your recipe as our baseline favorite! I mostly use boneless skinless chicken thighs, but tonight we are living on the edge and doing pork!. I'm mexican and I approve of this recipe, so darn tasty and easy... Thank you Dad Cooks Dinner, you rock! Merry Christmas, Happy Holidays and Peace to All xoxo
Mike Vrobel says
Thank you, and merry Christmas to you too!
Barb I says
Just finished the Verde salsa, yikes lots work but delish! I actually got an extra jalapeno from grocery delivery, 😳 it's hit HOT I love it but hope my guests like spicy! Will update when this complete! Christmas Dinner Mex style this year, all from scratch! Wish me luck!
Mike Vrobel says
Good luck!
Jennifer Goodwin says
Really wonderful recipe I thickened it with a little flour and made enchiladas out of it. This was a family favorite
Mike Vrobel says
Thank you, I'm glad you enjoy it!
Christopher Zollman says
This is as good as it gets! I love it so much flavor. I used canned salsa with fresh poblanos and japs. Such an easy recipe packing big flavor! It will be a meal prep staple for me
Mike Vrobel says
You're welcome - glad you enjoyed it!
Liane says
Amazing! Made this in my motorhome on a 99° day so I cut s many corners as I could. My meat counter only had bone pork loin sliced like ribs so it was simply a matter of cutting off the meat. I used green enchilada sauce from a jar, Sprouts brand, and one 6 oz can of diced hatch chilis with my about 1 lb of meat. Did not have any coriander and did not miss it and I used granular garlic since I didn’t have fresh. We ate it over riced cauliflower. Yummy. Will put this in my rotation for sure!
Connie Boggs says
This is by far the best Chili Verde I have ever had. My dad being Mexican, and my grandfather being a Mexican chef, my dad said this is some of the best green chili he has ever had. The only thing I will do next time is add some cornstarch and water to thicken the sauce up a bit. That's just a personal preference. But this is now in my favorites and WILL be made again!!! Awesome stuff!!!!!
Mike Vrobel says
Thanks, glad you enjoyed it!
Kat says
I’m just learning to use my instant pot and tried to make my own recipe for chili verde but kept getting the “burn” warning so had to switch it to slow cooking. Then I found your recipe. I will try it next time but my ingredients look very similar. Do you have any tips on how to avoid the burn warning when making a thick stew like this?
Mike Vrobel says
I haven't had burn warning issues with this recipe, but...my post on how to avoid the burn warning: https://www.dadcooksdinner.com/fix-instant-pot-overheating/
Jocelyn Wilson says
Excellent Chili Verde! I grew a ton of green Hatch chilis this year and they really shined in this recipe. That along with local pastured pork, my own garlic and Jalapeños provided layers of flavor. It was succulent and my husband ate three bowls. Kudos!
Mike Vrobel says
Thank you!