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Cookbook Recipe: Pork Chile Verde

February 10, 2024 by Coco Morante 19 Comments

Jump to Recipe
Pork Chile Verde

Pork Chile Verde from The Ultimate Instant Pot Cookbook

Chile verde is such a nice switch-up from the usual pot of chile con carne that we eat often in my house. The bowl gets its verde (green) color from spicy serranos, piquant jalapeños, a bunch of cilantro, and lots and lots of tangy tomatillos. These, along with onions and garlic (of course!) contribute so much flavor, and since your bowl is full of vegetables there’s no need for any other sides, save for a pile of warm corn tortillas.

This recipe makes two batches of the verde sauce that makes the base of the dish, so you can freeze half of it for later. Then the next time you want to make chile verde, you’ll simply defrost your sauce, add pork, and pressure cook, no more prep required! I love getting two nights of cooking done at once, and having a yummy meal to look forward to enjoying again.

Pork Chile Verde

Pork Chile Verde

Adapted with permission from The Ultimate Instant Pot Cookbook
5 from 8 votes
Print Pin Rate
Course: Main Dish
Cuisine: Mexican
Cook Time: 1 hour
Natural Pressure Release: 25 minutes
Servings: 8
Author: Coco Morante

Ingredients

  • 2 tbsp avocado oil or other neutral oil
  • 1 yellow onion sliced
  • 2 garlic cloves peeled
  • 2 serrano chiles seeded and diced
  • 1 jalapeno chile seeded and diced
  • 2 pounds tomatillos husked and quartered
  • 1 cup water
  • kosher salt
  • 1 bunch cilantro bottom 4 inches of stems discarded
  • 2 pounds boneless pork shoulder trimmed of excess fat and cut into 1-inch pieces

For serving

  • tortillas or cooked long grain rice
  • pickled red onions
  • jalapeno chile, thinly sliced
  • lime, cut into wedges

Instructions

  • Select the high Sauté setting on the Instant Pot and heat the vegetable oil. Add the onion, garlic, serranos, and jalapeño and sauté for about 10 minutes, until the onion is softened and browned. Add the tomatillos, water, and 11⁄2 teaspoons salt.
  • Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Manual or Pressure Cook setting and set the cooking time for 5 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  • When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and add the cilantro. Using an immersion blender, puree the mixture until smooth.
  • Ladle half the sauce into a silicone muffin or loaf pan and slip it into the freezer. When it’s frozen solid, after about 4 hours, pop it out of the pan, transfer to a 1-gallon ziplock plastic freezer bag, and freeze for up to 6 months.
  • Add the pork to the remaining sauce in the Instant Pot, secure the lid, and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Meat/Stew setting and set the cooking time for 25 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  • When the cooking program ends, let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot, then taste for seasoning and add more salt if needed.
  • Ladle the chili into bowls and sprinkle with cilantro, pickled onions, and jalapeño slices. Serve piping hot with lime wedges and tortillas or rice.

Filed Under: Gluten-Free, Instant Pot / Pressure Cooker, Main Dishes Tagged With: Chile verde, Chile verde from scratch, pork chili

Previous Post: « Instant Kitchen Cookbook Recipe: Puff Pastry Braid with Guava and Cream Cheese
Next Post: Soy-Ginger Chicken Thighs from The Instant Kitchen Meal Prep Cookbook »

Reader Interactions

Comments

  1. Kathi Keefe

    March 15, 2024 at 4:24 pm

    I’m loving the recipes in Essential Instant Pot!
    My instant pot pressure swivel piece has popped off. I have tried putting it back on but it doesn’t really fasten in place. Any suggestions?
    Thank you

    Reply
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    August 1, 2025 at 1:23 am

    hi

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  6. TinyFun

    August 24, 2025 at 6:41 pm

    5 stars
    Oh wow, this looks amazing! I love chile verde, and making a double batch of the sauce to freeze is such a great idea. Definitely trying this out next week! Thanks for sharing!

    Reply
  7. Draw Climber

    October 30, 2025 at 12:38 am

    5 stars
    This Pork Chile Verde sounds like the perfect cozy meal to enjoy any time. The idea of making extra verde sauce and freezing it is genius, almost like finding an easy solution in Draw Climber when things get tricky. I love how the blend of fresh ingredients makes the dish so flavorful with minimal effort for future meals.

    Reply
  8. otis cavin

    November 17, 2025 at 5:58 pm

    5 stars
    If you’d like, I can format this as Sprunki a printable recipe card, add nutrition info, or convert it to a keto or slow-cooker-only version.

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  9. Velma Martinez

    November 21, 2025 at 7:40 am

    There’s something almost comforting about a pot of chile verde simmering away, that sharp tomatillo scent drifting through the kitchen. I could practically taste the mix of serranos and jalapeños just reading this. And you’re right, when the bowl’s loaded with all those vegetables and that bright green sauce, you really don’t need anything else…Organic coffee. maybe just a tortilla to chase the last bit around the bowl. Sounds like the kind of dinner that warms you from the inside out.

    Reply
  10. personality test

    December 4, 2025 at 12:33 am

    5 stars
    This looks like a fantastic recipe for Pork Chile Verde! I appreciate that it’s adapted with permission from ‘The Ultimate Instant Pot Cookbook.’ The combination of serrano and jalapeno chiles sounds like it will give it a wonderful depth of flavor. I’m especially interested in the 2 pounds of tomatillos for that authentic base!

    Reply
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    5 stars
    This looks like a fantastic recipe for Pork Chile Verde! I appreciate that it’s adapted with permission from ‘The Ultimate Instant Pot Cookbook.’ The combination of serrano and jalapeno chiles sounds like it will give it a wonderful depth of flavor. I’m especially interested in the 2 pounds of tomatillos for that authentic base!!

    Reply
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About Coco

Author of The Essential Instant Pot Cookbook and The Ultimate Instant Pot Cookbook, Coco Morante runs the Instant Pot Recipes Facebook page. Work with me →

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