Restaurant-style Chili Verde under ninety minutes is totally doable with this Instant Pot Chili Verde recipe! And guess what? You can use the leftovers to make some yummy green enchiladas!
The deep, complex flavors are achieved by first broiling the vegetables, searing the pork, and adding just the right amount of seasoning. After that, just sit back, relax, and let your Instant Pot do the rest!
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🧐 About This Recipe
I always like to share a bit of information regarding the recipes at hand with my readers. Some of these facts came from this Chow Hound Post.
- In Mexico, authentic Chile Verde is referred to as "Cerdo Con Verdolagas" or "pork with purslane."
- "Chili" Verde is spelled both with an "e" and an "i." Don't be surprised if you see it spelled both ways in this post.
- Chili Verde originated in Northern Mexico.
- Although Chili Verde was traditionally made with pork, these days it's made with a variety of meats including chicken, beef, and seafood.
🥘 How to Make This Recipe
Step 1: Peel and wash tomatillos, and place them on a foil-lined cookie sheet. Add quartered onions, garlic, and peppers. Drizzle with one tablespoon of olive oil. Broil on high for five minutes.
Step 2: Meanwhile, chop pork into 2" to 3" chunks, wash, and pat dry. Mix salt, pepper, and flour. Sprinkle the mixture over the meat. Work it in until the meat is coated with the mixture.
Step 3: Take the tray out of the oven and remove veggies that are charred. Flip the remaining vegetables and broil for an additional two to three minutes. Remove from the oven and allow to cool.
Step 4: Heat the remaining olive oil in a cast-iron skillet. Sear pork, working in batches, and place in the Instant Pot.
Step 5: Peel roasted garlic and poblano peppers. Add to a blender, along with the other charred vegetables and chicken stock. Depending on the size of your blender, you might have to do this in batches. Pulse the vegetables until roughly chopped.
Step 6: Pour the mixture over the meat in the Instant Pot. Stir in the cumin, coriander, oregano, and cilantro.
Step 7: Seal the Instant Pot and bring it up to pressure (15 to 20 minutes). Cook on high pressure for 30 minutes. Vent manually, or allow the Instant Pot to vent naturally.
Serve Instant Pot Chili Verde with sour cream, warmed tortillas, shredded cheese, tortilla chips, and lime wedges.
👩🏼🍳 Recipe FAQs
If you haven't guessed yet, "Chili Verde" means "Green Chili" in Spanish. The chili gets its green color from the tomatillos, poblano peppers, jalapenos, and cilantro that are blended into the stew.
Pork is then simmered in the stew, usually for hours, until very it's very tender. Using an Instant Pot definitely speeds up this process.
I've been asked by readers in the past how to dial down the heat in Chili Verde so that those who can't tolerate spicy food can still enjoy it.
The most obvious way is to leave out the jalapeno peppers. However, sometimes the poblano peppers can be pretty spicy too.
Replacing the poblanos with bell peppers is another way to dial down the spice factor. You can also cut back on the amount of black pepper used.
Although most enjoy the spicy kick of a good Chili Verde, there's no reason why those with a mild preference can't enjoy it too!
The longer you cook Chili Verde, the more it reduces down and the thicker it will become. However, you can always make a slurry with 1 Tablespoon cornstarch and ¼ cup of water to stir into the Chili Verde.
Keep in mind that you won't see the full extent of the thickener until the stew is boiling for a few minutes. In other words, don't keep adding more, thinking it didn't work the first time!
Tomatillos are also known as Mexican Husk Tomatoes. This fruit originated in Mexico, where they're commonly used to make Chili Verde, Roasted Tomatillo Salsa, and other tasty dishes.
Tomatillos are not spicy, but rather taste more like an unripe sour tomato. The texture is denser and less juicy than a tomato.
The outer, dry husk is removed to reveal a bright green tomatillo, that loses its brightness when cooked.
👩🏼🍳 Pro Tips
- Use the leftover Chili Verde to make green enchiladas.
- Add Chili Verde meat to cheese quesadillas. Just go easy on the chili, or you will be left with a wet mess!
- Add pork and some of the sauce over fries. Finish off with shredded Mexican cheese. Broil or bake long enough to melt the cheese.
- Use the leftovers from Chili Verde to make nachos. Load tortilla chips with Chili Verde and cheese. Bake until the chips are crispy and the cheese is melted. Serve topped with diced onions, cilantro, guacamole, and sour cream.
- Serve leftovers over Mexican Rice.
- Try something totally different and serve it over my Tasty Mashed Potatoes recipe!
All your hard work has paid off. So grab some tortillas and a margarita, it's time to dig into the best Chili Verde you've ever had!
If you'd rather use chicken instead of pork, you'll want to check out this crock pot chicken verde with potatoes soup recipe from Gena at GingerCasa.com!
🌮 Related Recipes
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📖 Recipe
Instant Pot Chili Verde Recipe
Ingredients
- 1-½ lbs. tomatillos
- 3 poblano chilis
- 2 jalapeños
- 1 large yellow onion
- 1 head garlic
- 3 tablespoon olive oil (divided)
- 3½ lbs. pork (chunked)
- 1 tablespoon salt
- 1 tablespoon black pepper
- ¼ cup all-purpose flour
- 1½ cups chicken broth
- 1½ teaspoon cumin powder
- 1½ teaspoon ground coriander
- 1 tablespoon dried oregano
- ⅓ cup cilantro leaves
- ¼ cup chopped purslane
Instructions
- Peel and wash tomatillos, and place on a foil-lined cookie sheet. Add quartered onions, garlic, and peppers. Drizzle with one tablespoon olive oil. Broil on high for five minutes.
- Meanwhile, chop pork into 2"-3" chunks, wash, and pat dry. Mix salt, pepper, and flour. Sprinkle the mixture over the meat. Work in until the meat is coated with the mixture.
- Take the tray out of the oven, remove veggies that are charred. Flip the remaining vegetables and broil for an additional two to three minutes. Remove from the oven and allow to cool.
- Heat the remaining olive oil in a cast-iron skillet. Sear pork, working in batches, and place in the Instant Pot.
- Peel roasted garlic, and poblano peppers. Add to a blender, along with the other charred vegetables, and chicken stock. Depending on the size of your blender, you might have to do this in batches. Pulse the vegetables until roughly chopped.
- Pour the mixture over the meat in the Instant Pot. Stir in the cumin, coriander, oregano, and cilantro.
- Seal the Instant Pot and bring up to pressure (15 to 20 minutes). Cook on high pressure for 30 minutes. Vent manually, or allow the Instant Pot to vent naturally.
- Serve with sour cream, warmed tortillas, shredded cheese, tortilla chips, and lime wedges.
Notes
- Use the leftover Chili Verde to make green enchiladas.
- Add Chili Verde meat to cheese quesadillas. Just go easy on the chili, or you will be left with a wet mess!
- Add pork and some of the sauce over fries. Finish off with shredded Mexican cheese. Broil or bake long enough to melt the cheese.
- Use the leftovers from Chili Verde to make nachos. Load tortilla chips with Chili Verde and cheese. Bake until the chips are crispy and the cheese is melted. Serve topped with diced onions, cilantro, guacamole, and sour cream.
- Serve leftovers over Mexican Rice.
- Try something totally different and serve it over my Tasty Mashed Potatoes recipe!
Shelly Freeman says
How long should I cook this on the stove? I don't have an instant pot
Hilda Sterner says
Hi Shelly,
I also have a slow-cooker recipe for Chili Verde here:https://hildaskitchenblog.com/recipe/chili-verde-recipe/. If you do it on the stovetop, I'd simmer it until the meat is very tender. I would guess it would take a couple of hours.
ninth1 says
Anyone know the carb content of this? I am making it right now and can't wait to try it!
Hilda Sterner says
Hi, I'm not sure how I missed adding the carbs content, sorry about that. I will update the post now with that info. (usually found on the bottom of the recipe card). The carb content is 25 grams for 1 of 6 servings.