Juicy tender pork in a flavorful green pepper broth make this insanely delicious pork chili verde. Best of all, it can be made in the Instant Pot for a easy dinner.
My mom created this masterpiece of a pork chili verde recipe.
And like every mom that has an amazing recipe it needed to be shared. So, she told all of us kids about it.
It sounded pretty good and I thought, yeah, one day I will totally try it.
But on Monday, my sister from Michigan called and told me how amazing this pork chili verde was.
And on Thursday, my brother bragged about making this recipe and how glorious it was. Perfection, he called it.
And then on Friday my other sister called and asked if I’d made Mom’s pork chili verde recipe yet. I said no and she went on to tell me how it was SOOOO amazing. And that I should make it.
So, after hearing about how wonderful this Pork Chili Verde was for the thousandth time, I called my mom up, and asked her for the recipe so I could make it.
And let me tell you, I’m so glad I did. Not only was it easy and super quick to make in the Instant Pot, the flavor is out of this world. The only way I can think to describe it is a melt-in-your-mouth seared pork coated in a sauce that is a perfect balance of mild peppers, tangy lime juice and cilantro.
WHAT DO I LOVE THE MOST ABOUT THIS PORK CHILI VERDE?
I love that this is freezer-friendly, and instant pot friendly. I’m all about using my instant pot to save time at dinner. Plus I feel like this is a recipe you can make to entertain guests or family. It has unique flavors, it’s fun and beautiful and EVERYONE loves it.
I love how easy this recipe is. It took about 10 minutes of prep and bam, done.
HOW DO YOU SERVE PORK CHILI VERDE?
My favorite way to serve the pork chili verde is inside some fried corn tortilla tacos, topped with fresh avocado and cilantro. But traditionally most people love it served in bowls over rice or rice and beans.
I’ve also had people use the pork in burritos or I think it would be delicious to add some pork into flour tortillas, roll them up, add them to a baking dish and use the extra sauce to pour over the top and have pork verde enchiladas. Yum!
Instant Pot Pork Chili Verde
- 3.5-4 lbs boneless pork shoulder roast
- 4 to matillos
- 2 poblano peppers
- 2 serrano peppers
- 3 jalapeno peppers
- 1 medium yellow onion chopped
- 5 whole garlic cloves
- 1 tbsp whole cumin seed
- 1 tbsp salt
- ½ bunch fresh cilantro
- Juice from 1 lime
- Trim large pieces of fat from pork and cut into 2 inch chunks.
- Peel husks, wash and cut tomatillos into quarters. Wash all peppers, remove stems and seeds and roughly chop.
- Optional step: to add more depth of flavor, you can roast the peppers and tomatillos. Spray a foil lined baking sheet, place all peppers and tomatillos skin side up, lightly spray peppers with cooking spray. Broil for 3 minutes or until chard and bubbly. Cover to let them sweat, then when cool peel off the burnt skins and add the peppers to the instant pot.
MAKE IT NOW
- Add pork, tomatillos, poblano peppers, serrano peppers, jalapeno peppers, onion, garlic, cumin seed and salt to the Instant Pot or pressure cooker. Stir to combine.
- Put on the saute feature and when you hear it gently sizzling, about 3 minutes, place lid on Instant Pot and seal. Cook on High heat for 30 minutes, then do instant release to release the steam.
- Preheat oven to Broil. Using tongs, transfer pork pieces to a foil lined baking sheet. Lightly spray cooking spray over the pork pieces. Broil pork on top rack of oven for 2-3 minutes or until you see browned crispy edges of the pork.
- Add cilantro and lime juice to remaining contents of Instant Pot. Using an immersion blender blend together until smooth. Then add pork back into sauce.
- Roast peppers (optional) cool.
- Add meat to freezer bag. Add cooled chopped roasted or raw peppers. Freeze.
- Thaw. Then dump all of bag into instant pot. Bring to sizzle. Lid on and Cook. Broil and purée then serve
- Serve in fried corn tacos, or over rice, or make a burrito bowl with them.