Instant Pot Pork Green Chili
Here in Colorado it is a tradition to smother everything in pork green chili. And I am here for it. I also love to eat it out of a big bowl loaded up with diced onion and cilantro. The Instant Pot makes it so easy and it tastes like it has been stewing all day. The pork is so tender and there is so much flavor from the green chilis. It is a fantastic comfort food dish.
The green chilis are an important part of this dish (obviously) and you have a few options. My favorite option is to buy them freshly roasted from local farmers in Colorado and New Mexico when they are in season. You can buy them in bulk and freeze them for later use. I also have found frozen green chilis in my local grocery store that have been frozen from fresh. Canned green chilis are also a great option, but usually come in smaller cans so you have to buy quite a few (they are inexpensive though).
Usually they come in different levels of spice. I prefer hot, but we often buy mild so they kids can enjoy it too. My husband and I just add extra diced jalapeño and hot sauce to kick it up a notch.
I use pork shoulder (pork butt) for this recipe and I cut it into smaller chunks so that the cooking is much quicker. This also gives me a chance to trim some of the extra fat from the pork. You want to leave some for flavor, but since this is a stew, you don’t need to leave the fat cap on.
There are many ways to enjoy this delicious Instant Pot Pork Green Chili….
- I love to eat it over rice (cauliflower rice for Whole30) in a big bowl loaded up with my fave toppings
- Smothered over a burrito or in a taco
- For breakfast with a crispy tortilla and a fried egg
Used in this Recipe:
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Instant Pot Pork Green Chili
Ingredients
- 4 lbs Pork Shoulder boneless, cut into 2" cubes
- 24 oz Roasted Green Chiles hot or mild
- 2 cups Beef or Chicken Broth
- 14.5 oz Can of Fire Roasted Tomatoes
- 2 Green Bell Peppers seeded & diced
- 1 Yellow Onion diced
- 4 cloves Garlic minced
- 1 Jalapeno seeded & diced
- 3 tsp Salt
- 2 tsp Cumin
- 1 tsp Dried Coriander
- 2 cups Cilantro divided
- 2 Tbls Tapioca Starch
- 3 Limes
- 1/2 cup Red Onion diced
Instructions
- Turn the Instant Pot to saute mode with 1 Tbls oil and add the cubed pork with a sprinkle of salt and pepper. Saute for 3-5 minutes until lightly browned. Turn pot off.
- Add the green chiles, onion, garlic, jalapeno, bell peppers, broth, salt and spices, can of fire roasted tomatoes and 1 cup chopped cilantro. Stir, place the lid on and move steam valve to seal. Set to high pressure for 45 minutes
- When timer goes off, let the steam naturally release (takes about 30 minutes) and then remove the lid. Mix the tapioca starch with 1 Tbls room temp water and add to the green chili. Turn to saute mode, it will bring the stew to a boil. Let simmer until it thickens up a little then turn off
- Serve over rice and top with chopped cilantro, lime wedges and diced red onion
Excellent flavor! I made this tonight- exactly as indicated. My modifications were left out the jalapeño and cilantro (as my hubby doesn’t like spicy not cilantro) I used a can of diced tomatoes with green chilis, added white chili beans (1 can) and used corn starch to thicken.
The pork was super tender and lots of flavor . Definitely will keeping this recipe!
This chili was spot on and did not have tomatillos! I haven’t had green chili since moving from CO and felt the need to make a batch after a recent return visit and later finding canned roasted hatch online. Somewhat meaty with 4 lbs of pork but thats nothing to complain about and easily adjustable for needs. My east coast family had never had green chili and loved the intro. Thanks for the great recipe! Used corn starch instead of tapioca and removed seeds from the jalapeno (darn kids lol) but otherwise followed recipe exactly.
This was great! I have to agree with Bevvie, thanks for a recipe with no tomatillos. It’s all what you’re used to, I’m not saying anything is wrong with tomatillos in green chili. But in Colorado, tomatilillos aren’t typically in green chili. Usually there’s lots of green chilies and not too many tomatoes. I also like the tapioca for a little thickening. I have labored over that for years being gluten free. Last time I dredged my pork in Masa (corn flour) and browned it. It never really thickened it and was kind of a pain. In the old days I used flour, but it always took some of the heat and flavor away. The tapioca worked perfect. After decades if green chili recipes I have a winner!
I’m wanting to make shredded green chili pork….would this recipe work if I put the pork shoulder into the crockpot express whole, and then shredded it after it’s done cooking?
I followed the recipe as written. When the time was up and cooking complete in my pressure cooker, I used an immersion blender to shred the meat in the pot. Perfect. I was wanting to make more of a chunky sauce. The first bowl with condiments and a tortilla was delicious.
I would experiment and try putting it in whole like you said. Just make sure it’s cooked though
This is seriously so good! Once everything is prepped, the instant pot takes care of everything and leaves you with the most tender pork I’ve ever tasted. My husband who rarely eats leftovers has eaten this 4 times since I made it. We’ll definitely be checking out more of your recipes as this is the first we’ve tried.
This looks delicious! Can it also be made in the slow cooker? Thanks!
Thank you for not putting tomatillos in this recipe. Tomatillos belong in salsa, not green chile. I usually add a can of El Pato brand tomato sauce (yellow can). I learned that from a co-worker. It’s also traditional to sauté the pork with flour but that would take away the keto-friendly nature of the recipe.
Any substitutions for the tapioca starch?
Yes, you could use arrowroot or cornstarch as well!
Try Mas de Maiz instead, with or without a dash of Cumin and a chile or chile powder,…not a chili powder!