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pork chili verde in an instant pot
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4.80 from 5 votes

Instant Pot Chili Verde Recipe

Make restaurant-style Chile Verde at home in your Instant Pot!
Prep Time30 minutes
Cook Time30 minutes
Other20 minutes
Total Time1 hour 20 minutes
Course: Main Dish
Cuisine: Mexican
Servings: 6 servings
Calories: 463kcal

Ingredients

  • 1-½ lbs. tomatillos
  • 3 poblano chilis
  • 2 jalapeños
  • 1 large yellow onion
  • 1 head garlic
  • 3 tablespoon olive oil (divided)
  • lbs. pork (chunked)
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • ¼ cup all-purpose flour
  • cups chicken broth
  • teaspoon cumin powder
  • teaspoon ground coriander
  • 1 tablespoon dried oregano
  • 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!

Nutrition

Serving: 1serving | Calories: 463kcal | Carbohydrates: 25g | Protein: 61g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 2463mg | Fiber: 5g | Sugar: 11g