This Pork Green Chili Stew is fast, flavorful, and so easy to make – it cooks entirely in your Instant Pot! An awesome weeknight dinner packed with tender, juicy chunks of pork bathed in a mildly spicy, tangy, and hugely flavorful broth.
Originally published October 11, 2018 and updated on December 26, 2020
I feel like I should start this post by saying that yes, I know, this is not an “authentic” New Mexico green chili recipe. And by “authentic” I mean that no, I did not make my very own homemade salsa verde, enchilada sauce, or roasted tomatillos.
This pork green chili recipe is, however, budget-friendly, delicious, super easy to make, and the perfect comfort food. All great things if you ask me – especially for all the busy families out there (like mine!)
It reheats beautifully (I actually think it tastes better the next day) so be sure to hold on to any leftovers.
What is Green Chili?
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.
You may or may not find tomatoes in their green chili recipe (this varies by region and chef), however, given my love for all things tomato, I made sure to add extra. This is why my green chili recipe is not actually green. This is also why I did not title this post “Authentic Green Chili Stew”.
Relatively mild, the green chilis used to make this stew are not of the spicy variety.
With the exception of jalapeños, of course, which may, or may not, be spicy.
The salsa verde, green enchilada sauce, and canned green chilis were all made with mild chilis such as tomatillos, Anaheim, hatch green chile, serrano, etc.
How to Make Pork Green Chili Stew Recipe
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.
1. Set your Instant Pot to sauté mode
This basically turns the bottom of your Instant Pot into a skillet, so rather than sautéeing the onions and browning the meat in a separate pan, you can do the job right in your Instant Pot.
First, you’ll add the onion and sauté until just starting to soften. Immediately after, you’ll add the pork and give everything a good stir. Allow pork to brown for several minutes, stirring occasionally.
2. Add the garlic and jalapeñ0s and scrape up any stuck-on brown bits
If you are sensitive to spicy food, I highly recommend omitting or using just one jalapeño as they’re heat level is highly unpredictable.
Once the garlic and jalapenos have been added, scrape up any brown bits stuck to the bottom of your pot. This is super important. Several readers have commented that they had a “burn warning” and it is most likely a result of these charred, stuck-on bits that weren’t scraped off prior to pressure cooking.
3. Add the remaining ingredients
Dump in the canned tomatoes (with the juice!), salsa verde, green enchilada sauce, green chilis, and cilantro. Give it a good stir and secure the lid.
Cook on high pressure for 30 minutes. Once it’s finished, taste and add additional salt and black pepper, to taste, more cilantro, and green onions.
That’s all there is to it! Super easy!
Can I Make Pork Green Chili Stew in the Slow Cooker?
You may easily make pork green chili stew in the crockpot by,
- Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and the onions. Sauté the onions, stirring often, until soft and translucent. Remove from the skillet and transfer to the slow cooker.
- To the same skillet add one more tablespoon olive oil. Working in batches, brown the pork until golden and caramelized. Transfer the browned pork to your slow cooker (remember- the pork does not have to be cooked all the way.)
- Sprinkle the pork and onions with 1-2 tablespoons of flour and mix well to combine.
- Add the remaining ingredients to the slow cooker, mix, and cover. Cook on high for 4-5 hours or low for 6-8 hours.
Just as easy as making it in the Instant Pot!
More delicious pork recipes to try,
Pork Chops with Apples and Butternut Squash
Garlic Butter Pork Chop Recipe (Ready in Just 15 Minutes!)
Pork Green Chili Recipe with White Beans
Slow Cooker Apple Cider Pulled Pork Recipe
Apple Balsamic Instant Pot Pork Tenderloin Recipe
Did you try making this easy Instant Pot pork green chili stew recipe?
Tell me about it in the comments below! I always love to hear your thoughts.
Instant Pot Pork Green Chili Stew
- 1 tablespoon olive oil
- 1 large onion - diced
- 2½ pounds pork shoulder/pork butt - cut into large chunks and trimmed of excess fat
- 6 cloves garlic - minced
- 2 jalapeño - stemmed, seeded, and diced (omit if you are sensitive to spicy foods)
- 1 (28 ounce) can crushed tomatoes
- 1 (16 ounce) jar salsa verde
- 1 (15 ounce) jar green enchilada sauce
- 1 (4.5 ounces) can chopped green chilis
- ½ cup fresh chopped cilantro - plus more for serving
- ½ cup chopped green onion - plus more for serving
- Set Instant Pot to the SAUTÉ function. As the Instant Pot heats up, season the pork with salt and pepper.
- Meanwhile, add the oil and the diced onion to the instant pot. Mix well. Sauté the onion for 3-4 minutes, or until soft and translucent. Add the pork to the pot and cook until the sides have started to brown (see notes).
- Add the garlic and chopped jalapeño and sauté with the pork and onions for 1-2 minutes, stirring constantly (see notes).
- Add the crushed tomatoes (with their juices), salsa verde, green enchilada sauce, chopped green chilis, and cilantro to the pot. Stir well to combine.
- Secure the lid on the Instant Pot and change the function to MANUAL. Set the timer for 30 minutes with natural release.
- After the cooking time is complete and the steam has released naturally, carefully remove the lid. Stir the chopped green onions and garnish with additional cilantro, if desired. Season with salt and pepper to taste.
- Serve with shredded cheese, sour cream, soft tortillas, or tortilla chips, if desired.
- If you really want to brown the pork on each side, you will need to do this in small batches before adding the onion. For the sake of time, I added the onion first, followed by all of the pork. The pork was still delicious, juicy, and practically melted in my mouth.
- 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.
- If your green chili is too soupy, mix 2 tablespoons cornstarch with 1/4 cup warm water and mix in with the green chili.
- As written this recipe is gluten-free.
- This recipe is also delicious with ground beef, ground chicken, or chopped chicken - of course, it will no longer be a pork green chile stew recipe, but it will still taste amazing.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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. It’s not about browning the meat or adding stock, it’s the high temperature which I can’t adjust unless I’m slow cooking with my ultra mini. Quick dinner turned into 4 hours 🙁
Meredith Keefer says
I also got the burn notice twice. Into the fridge for the slow cooker tomorrow. 😉
Jessica Randhawa says
Hi Meredith – did you see my notes at the bottom of the recipe card?
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.
I had initially planned on brisket chili and had another recipe for that. The store didn’t 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 jalapeños 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 jalapeño. Delicious!!!
Jessica Randhawa says
Thanks for the delicious feedback and rating Matt 🙂
Kate Athy says
Jessica, do you think you could sub a pork tenderloin in this?
Jessica Randhawa says
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 😀
Susan R says
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 “burn” 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!
Jessica Randhawa says
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!
Jessica Randhawa says
Glad to help Dirk 😉
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!
Jessica Randhawa says
I am so glad you and your husband enjoyed it so much Shannon 🙂
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!