This super easy Pork Green Chili is packed with tender chunks of fall-apart pork, tangy salsa verde, green chiles, and crushed tomatoes for a bold, mildly spicy, and delicious pork stew loaded with authentic Mexican flavors! An awesome weeknight dinner ready in under an hour!
Love this recipe? Check out my tangy Homemade Salsa Verde or this easy Crockpot Chili Verde next!
About This Recipe
In the spirit of being fully transparent, this is not an “authentic” New Mexico green chili recipe. By “authentic,” I mean that it gets A LOT of help from pantry staples like pre-made salsa verde, enchilada sauce, and roasted tomatillos. But sometimes, that’s not such a bad thing. After all, that’s what makes this pork green chili recipe so budget-friendly, accessible, and easy to make. The result is an absolutely delicious and comforting stew the whole family will enjoy. All great things if you ask me. PLUS, it reheats beautifully (I actually think it tastes better the next day), so be sure to hold on to any leftovers.
There are so many ways to enjoy this delicious Instant Pot pork green chili! Add it to a bowl filled with Mexican rice, or enjoy it with warm buttery cornbread for a comforting combination of sweet and savory flavors. Shred the pork and serve it in tacos, enchiladas, or burritos with shredded cheese, black beans, guacamole, and sour cream.
Also known as chili verde (since Verde is the Spanish word for green), green chili is a stew made with meat, beans (unless you’re in Texas—apparently Texans don’t like beans in their chili), and a sauce filled with onions, garlic, green chilies (poblanos and Serrano), jalapeños, and tomatillos.
Tomatoes are a wild card. Some recipes have them, and some don’t, varying primarily by region and chef. However, given my love for all things tomato, I added extra. This is why my green chili recipe is not super green and why I did not title this post “Authentic Green Chili Stew.”
Yes. Let the stew cool before transferring it to freezer-safe containers or zip-top freezer bags. I like to lay the bags flat for easier storage. The stew can be stored for up to three months. For best results, thaw in the refrigerator overnight before gently reheating in a pot over low heat, stirring occasionally. Add extra broth if needed.
The heat will depend on how spicy your jalapeños are. For a milder stew, omit the jalapeños or replace them with mild green chiles; for a spicer one, add a diced serrano pepper or 1 teaspoon of cayenne powder.
How to Make Instant Pot Pork Green Chili Stew
Making this green chili stew couldn’t be easier! You’ll need an Instant Pot (or pressure cooker) and approximately 45 minutes to an hour. Note: The complete recipe (with step-by-step images) is in the recipe card at the bottom of this page.
- Set the Instant Pot to SAUTÉ mode, and heat 1 tablespoon olive oil. Sear the seasoned pork chunks in batches for 2-3 minutes per side until golden brown; remove and set aside.
- Sauté the onion for 3-4 minutes, then add the garlic and jalapeños for another minute until fragrant.
- Deglaze the pot with 1 cup chicken broth, scraping up browned bits to prevent burning.
- Return the pork and layer (do not stir!) the enchilada sauce, salsa verde, crushed tomatoes, and green chilis on top.
- Secure the lid, set the valve to SEALING, and pressure cook on HIGH for 30 minutes, followed by a 15-minute natural release, then a quick release.
- Stir in green onions and cilantro, season to taste, and serve with tortillas, rice, or toppings like cheese and sour cream.
How to Make it in the Slow Cooker
- Brown the Pork – Heat olive oil in a skillet over medium-high heat and sear the seasoned pork chunks for 2-3 minutes per side until browned, then transfer to the slow cooker.
- Soften the Aromatics – In the same pan, sauté the diced onion for 3-4 minutes, add garlic and jalapeños, and cook for another minute before adding to the slow cooker.
- Add the Liquids – Pour in crushed tomatoes, salsa verde, enchilada sauce, chopped green chilis, chicken broth, and cilantro, stirring gently to combine.
- Cook – Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until the pork is tender.
- Season and Serve– Remove the pork, shred it with two forks, then return it to the slow cooker along with the chopped green onions. Stir well, season with salt and pepper, and serve with tortillas, rice, or chips, garnished with extra cilantro. Enjoy!
Have any questions about this Recipe? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this Pressure Cooker Pork Green Chili Recipe, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!
RECIPE CARD
Instant Pot Pork Green Chili Stew Recipe
Ingredients
- 1 tablespoon olive oil
- 2½ pounds pork shoulder/pork butt - cut into large chunks and trimmed of excess fat
- 1 large onion - diced
- 2 jalapeño - stemmed, seeded, and diced (omit if you are sensitive to spicy foods)
- 6 cloves garlic - minced
- 1 cup chicken broth - or water
- 1 (15 ounce) jar green enchilada sauce
- 1 (16 ounce) jar salsa verde
- 1 (28 ounce) can crushed tomatoes
- 1 (4.5 ounces) can chopped green chilis
- ½ cup fresh chopped cilantro
- ½ cup chopped green onion
- salt and black pepper - to taste
Instructions
- Sear the Pork: Set the Instant Pot to the SAUTÉ mode and heat 1 tablespoon of olive oil. Season the pork chunks with salt and pepper. Working in batches, sear the pork for 2-3 minutes per side for a light golden-brown crust. Remove pork and set aside on a plate.
- Sauté the Aromatics: Add the diced onion and sauté for 3-4 minutes, until soft and translucent. Stir in garlic and jalapeños, cooking for another 1 minute until fragrant.
- Deglaze the Pot: Pour in 1 cup of chicken broth and use a wooden spoon to scrape up any browned bits from the bottom. Deglazing with a liquid like water or chicken broth is essential to prevent food from sticking and triggering the burn notice.
- Add the Pork Back & Layer the Ingredients: Return the seared pork to the pot. DO NOT STIR from this point forward—layering is key to preventing a burn notice. Gently pour in the green enchilada sauce, salsa verde, crushed tomatoes, and chopped green chilis on top of the pork.
- Pressure Cook the Pork Green Chili: Secure the Instant Pot lid and set the valve to SEALING. Select PRESSURE COOK (or MANUAL) mode and set the timer for 30 minutes on HIGH pressure. After cooking, allow for a natural pressure release for 15 minutes, then carefully quick release any remaining pressure.
- Finish and Serve: Carefully open the lid and stir in the chopped green onions and cilantro. Season with additional salt and black pepper, as needed. Serve with warm tortillas, tortilla chips, rice, or cheese and sour cream.
Video
Jessica’s Notes
- Deglaze the pot: After sautéing onions, garlic, and pork, pour in 1 cup of chicken broth and use a wooden spoon to scrape the bottom.
- Layer thick ingredients on top: Always add crushed tomatoes, salsa verde, and enchilada sauce last and DO NOT stir before pressure cooking.
- Use enough liquid: At least 1 cup of broth or water ensures there’s enough steam to prevent burning.
- Storage: Transfer to a sealed container and refrigerate for up to 4 days.
- Freezer: Use freezer-safe containers or zip-top freezer bags (lay bags flat for easier storage). Store for up to 3 months.
- Thawing and Reheating: Thaw overnight in the refrigerator for best results. Heat in a pot over low heat, stirring occasionally. Add extra broth if needed.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
So I had the chance to make this – and it is bursting with flavor! I did have the burn notice – I will play with this as I have been working with Intant Pit for some time, I even with deglazing believe it needs a little moreโฆbut might be able to correct it with the rack. Nothing was burned followed recipes and used the 4 minute potato add (highly recommend the tip and the recipe!)
This reminds me of a chile verde we had as kids growing up in Texas – it also included potatoes so I may steal that tip – and where I lived it was served over rice. The consistency was loose, but the cooked rice sops up the goodness! Will update with results!
I really like this recipe. The flavors are wonderful and it’s very easy.
Unfortunately, with the way the instructions are written I think most people are going to get a burn notice from their pot.
It’s never a good idea to put tomatoes near the bottom.
I tweaked just a little and it works great. I add in this order, 6 oz chicken broth, then the salsa, enchilada sauce, and chiles. Stir, then add the tomatoes last without stirring in.
I also like to add a couple of diced potatoes after cooking then return to pressure for 4 minutes.
Flavors are on point but you really gotta tweak these instructions girl! I too received the burn notification twice after deglazing my pot. Itโs not about browning the meat or adding stock, itโs the high temperature which I canโt adjust unless Iโm slow cooking with my ultra mini. Quick dinner turned into 4 hours ๐
I also got the burn notice twice. Into the fridge for the slow cooker tomorrow. ๐
Hi Meredith – did you see my notes at the bottom of the recipe card?
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If, after browning the pork, you see charred or burnt bits stuck to the bottom of your pot, be sure to deglaze the bottom with a splash of chicken stock, chicken broth, lime juice, or dry white wine (just a couple of tablespoons). Scrape up anything stuck to the bottom. Not doing so will likely result in a “burn” notification in the middle of cooking.
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I had initially planned on brisket chili and had another recipe for that. The store didnโt have any brisket except corned beef flat brisket, so I bought a pork 3.5lb shoulder. I cubed it and browned in the instant pot per this recipe here, but added a jar of my homemade habanero salsa, 28oz of diced tomatoes, 8 oz jar of tomato sauce, can of kidney beans and can of pinto beans. Used 8 cloves of garlic, some chili powder, Mexican oregano, cumin and smoked paprika. Left out jalapeรฑos since I had the habanero salsa but served them as a garnish. Anyway, did 40 min. on the instant pot with natural release. Warmed some tortillas in the skillet, garnished with cilantro, cheese, sour cream, raw onions and sliced jalapeรฑo. Delicious!!!
Thanks for the delicious feedback and rating Matt ๐
Jessica, do you think you could sub a pork tenderloin in this?
I haven’t tried that substitution, Kate, so I am not quite sure. But if you try, please do let me know how it turns out ๐
4 Stars (could not get it to post!).
My husband and I loved the flavors in this recipe but I could not use the Instant Pot because I also got the โburnโ notification. There was a little bit burned on the bottom and I scrubbed it out and tried again. Still the burn notice. I ended up cooking in on the slow cook high setting for 2 hours and it came out great. But how can I avoid the burn notice next time? I have no idea what I did wrong!
Hi Susan,
I am so sorry that happened. I have never experienced the burn notification on this recipe, so this is new to me as well.
I wish I could offer but advise, but if it happens again, I would reduce the temperature to medium and add an additional five minutes or so to the cooking time.
This recipe saved me from the bug!!!
THANK YOU SO MUCH!
Glad to help Dirk ๐
My husband and I thought this was delicious! Definitely making again. We cooked it in the slow cooker for 8 hrs on low and added the cornstarch thickening mixture at the end. It turned out perfect – we could not stop eating it! So flavorful and perfect texture!
I am so glad you and your husband enjoyed it so much Shannon ๐
Not a great instant pot recipe. Followed the instructions and ended up having to cook on the stove because of the lovely BURN notice. Cleaned the pot and tried twice.
I made this for friends tonight after making it for the family last week, and I have to report that it is indeed great and easy Stew!