These Green Chile Pork Tacos are a delicious and outstanding introduction to pressure cooking, so easy to make and absolutely delicious. Tender meat that falls apart seasoned with herbs, spices, and enchilada sauce, it makes the best tacos! If you haven’t tried using an Instant Pot to cook pork shoulder, you are missing out. It takes a fraction of the time that braising in the oven does.
It took me a while to jump on the Instant Pot bandwagon because counter space is at a premium in our little kitchen. I finally decided to get one when I figured out that I could get slow cooked flavors without the long cook time, something that reduces the amount of histamine in my cooking, a very good thing for The Artist.
I bought the Instant Pot 6-qt model which easily held a 4-pound pork shoulder roast (cut into large chunks). You can also cook whole chickens. The steaming action helps add moisture to proteins keeping meats extra tender.
Today I turned to my friend Barbara Schieving and her cookbook, “The Electric Pressure Cooker Cookbook“. I’ve earmarked quite a few recipes to try – including these that I will be making in the future … Crustless Ham and Cheese Quiche, Shredded Beef Burritos, Chunky Potato Cheese Soup, and Tamale Pie. And I can’t decide which of her luscious cheesecakes to make first!
Be sure to try her Carnitas Street Tacos, the base for today’s Green Chile Pork Tacos recipe. You know it is a foolproof recipe when you can make some changes and it still turns out perfectly!!
I have to say I am infatuated by the speed of the pressure cooker. I had the pork shoulder cooked perfectly in a fraction of the time it would have taken in my Dutch oven. This is definitely a benefit if you are running late and don’t know what you are making for dinner. Some recipes can be made in under 30 minutes!
Another feature that I appreciate is the sauté setting. I love that I can brown foods and develop more flavor before pressure cooking or slow cooking without having to dirty another pot on the stove. I’m all for fewer dishes to wash!
This is Hatch chile season, so feel free to sub them for the poblanos or add them to the recipe for more heat. Their flavor is exceptional. I wait all year for this season and buy them already roasted and chopped to keep in my freezer. That way I can have New Mexican flavors all year long!
If you are gluten-free and you want more pressure cooking ideas, give my book a try, The Gluten-Free Instant Pot Cookbook. We have over 100 recipes for you that will make it easy to prove that gluten-free can be every bit as delicious as regular recipes!
I hope you enjoy these Green Chile Pork Tacos – have a wonderful weekend!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Ingredients needed for Green Chile Pork Tacos:
- Pork shoulder, oil, salt, pepper, bell pepper, poblano peppers
- Garlic, onion, cumin, oregano, chicken broth, bay leaf
- Enchilada sauce, tortillas, cheese, cilantro, lime wedges
PRO Tip:
You can use either a pork shoulder or butt, either cut works for this recipe. And don’t be concerned by the amount of fat in the roast, this is what keeps it moist while it cooks and adds a tremendous amount of flavor.
How to make Green Chile Pork Tacos:
- Cut the pork into large chunks; pour oil into inner pot of the pressure cooker and heat on the Sauté setting, once shimmering, add the pork chunks, season with salt, pepper, and cumin
- Sauté about 4 minutes, stirring occasionally then add the peppers, garlic, onion, oregano, and bay leaf; pour in the chicken stock and scrape the bottom of the pot thoroughly to be sure nothing is stuck on the bottom – this is a very important step
- Lock the lid in place and cook on High for 60 minutes, then do a 10 minutes natural release, then release remaining steam/pressure manually; remove the lid and using a slotted spoon transfer the pork to a baking sheet
- Use two forks to shred the pork, discarding any large pieces of fat; remove the bay leaf from the cooking liquid, pour the enchilada sauce into a large bowl and thin with a little of the cooking liquid
- For crispier carnitas, spread the shredded meat on the baking sheet and broil for about 5 minutes, being careful not to let it burn; transfer to a large bowl, pour the enchilada sauce over the top and toss to coat all the meat
- Serve in warmed tortillas topped with shredded cheese, chopped onions, and fresh cilantro with a squeeze of fresh lime juice
PRO Tip:
This recipe is designed to use a 6 or 8-quart Instant Pot or other multi-purpose pressure cooker. Halve the recipe for a 3-quart model but keep the cooking time the same.
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Cutting board
- Instant Pot or other electric pressure cooker
- Flat-end wooden spatula
- Slotted spoon or skimmer
- Baking sheet
- Large bowl
Gluten-Free Tips:
For this recipe you need to watch the stock and enchilada sauce. Hatch brand green chile enchilada sauce has a gluten-free version but others may not be safe. Be sure you always read the labels carefully and if there is any question, contact the manufacturer.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the product hasn’t changed and is still safe.
Instant Pot Green Chile Pork Tacos (Gluten Free)
These Green Chile Pork Tacos are an outstanding introduction to pressure cooking, so easy to make and absolutely delicious. Tender meat that falls apart seasoned with herbs, spices, and enchilada sauce, it makes the best tacos! If you haven’t tried using a pressure cooker to cook pork shoulder, you are missing out. It takes a fraction of the time that braising in the oven does.
Ingredients
Pork
- 4 lb pork shoulder, cut into large chunks
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bell pepper, seeded and chopped
- 2 poblano peppers, seeded and chopped (can also use gluten-free canned mild chopped green chiles
- 1 garlic clove, peeled and halved
- 1/2 onion, halved
- 2 tsp ground cumin
- 2 tsp oregano
- 2 cups gluten-free chicken broth
- 1 bay leaf
- 1 can (15 oz; 425 g) enchilada sauce [Hatch brand is gluten-free]
Toppings
- Corn tortillas (gluten-free if needed)
- Shredded cheese
- Green or red onions, diced finely
- Cilantro, roughly chopped
- Lime wedges
Instructions
- Cut the pork into large chunks. Pour the oil into the bottom of the inner pot of your Instant Pot and heat on the Sauté setting. When shimmering, add the pork chunks, sprinkle with the salt, pepper, and cumin. Sauté for about 4 minutes, stirring occasionally. Add the peppers, garlic, onion, oregano, and bay leaf. Pour in the chicken stock and make sure there is nothing stuck to the bottom of the pot. Lock the lid in place and pressure cook on High for 60 minutes.
- When it is done, do a 10 minute natural release and then release the remaining pressure/steam manually. Remove the lid and use a slotted spoon to transfer the pork to a baking sheet. Reserve the cooking liquid. Use two forks to shred the pork, discarding any large pieces of fat.
- Meanwhile, remove and discard the bay leaf from the cooking liquid. Reserve the cooking liquid. Pour the enchilada sauce into a bowl and thin it with a little of the cooking liquid. If you will be using the meat for more than one purpose, divide into separate containers and use the remaining cooking liquid to keep it moist.
- For crispier carnitas, spread the shredded meat out on the baking sheet and broil it for about 5 minutes - watching carefully so it doesn't burn. Transfer to a large bowl or return to the inner cooking pot. Pour the slightly thinned enchilada sauce over the top and toss together so that all the meat is coated and moistened.
- Serve in warmed tortillas topped with some shredded cheese, chopped onions, and fresh cilantro with a squeeze of fresh lime juice.
Recipe found at www.theheritagecook.com
Notes
Adapted from Barbara Schieving's recipe
For this recipe you need to watch the stock and enchilada sauce. Hatch brand green chile enchilada sauce has a gluten-free version but others may not be safe. Be sure you always read the labels carefully and if there is any question, contact the manufacturer.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the recipe hasn’t changed and is no longer safe.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 599Total Fat: 43gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 167mgSodium: 620mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 44g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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Barbara Schieving
I’m so glad you’ve fallen in love with your Instant Pot! Thanks so much for the great review of my cookbook! I’m look forward to seeing what else you’re cooking 🙂
Jane Bonacci
I’m sure there will be plenty more of your recipes in my repertoire Barbara!! Love them!