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
- 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
- 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