This Pork Chile Verde is always a welcome meal in our home. Rich and satisfying with just enough heat to be tantalizing, this is a dish that fills your house with the most enticing aromas. Your mouth will be watering as it cooks! And thanks to the Instant Pot, it is done in a fraction of the time it normally takes.
The first time I had chile verde was on a trip to Santa Fe in New Mexico. It was a revelation – so hearty with the most amazing flavors. I inhaled every drop. It was the perfect way to begin our vacation.
New Mexican food is unlike anywhere else. It is the harmonious blending of three cultures, Native American, Anglo-American, and Hispanic influences. Chiles are in nearly every dish and are beyond delicious. After ten days our palates were accustomed to the heat and we missed it when we got back home.
I love the flavor of Hatch chiles! But if you aren’t a fan of spicy foods, you can cut back on the chiles or leave them out entirely. You can also substitute chopped fresh poblanos or Anaheim chiles if you prefer. It is completely up to you. Remember that chiles get hotter the longer they sit so don’t add too much at the beginning, you can always add more later!
If you don’t eat pork, you can substitute chicken thighs. Just note that they will cook much faster than the pork because they are tender and don’t need the extended cooking time to soften. It is done when the chicken reaches 165°F (74°C) on an instant read thermometer. There are details below in a Pro Tip and in the recipe card!
My favorite way to enjoy this Pork Chile Verde is as a stew served in a bowl with corn tortillas or quesadillas on the side. But it also makes a wonderful filling for tacos, burritos, or even enchiladas. If you want to use it as a filling, thicken it a bit more with a cornstarch slurry after the cooking is finished. Turn on the Sauté function again, bring to a boil, and stir in the thickening agent. Stir well so you don’t get any lumps and cook until thickened.
You can also transfer some of the cooking liquid to a saucepan, add the slurry, bring to a boil whisking constantly and cook until thickened.
Whenever you are using processed ingredients, be sure to check the labels or contact the manufacturer to be certain they are gluten-free to keep you safe. Corn tortillas are notorious for having wheat added. Check the labels carefully!
Like most stews, the flavors improve with time. If you can, make this a day ahead and refrigerate overnight. The next day you can easily skim off the surface fat and discard it making this stew even healthier.
I hope you give this Pork Chile Verde a try soon. With the cooler temperatures on the way, you will enjoy the warmth and soothing you get from this dish. Have a wonderful weekend!
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients needed for Pork Chile Verde:
- Pork roast (shoulder or butt)
- Salsa verde (green salsa)
- Chopped green chiles (hot or mild)
- Chicken broth or stock
- Cilantro, sliced jalapenos, and cheese, optional
- Gluten free corn tortillas, optional
If you don’t eat pork, you can substitute chicken thighs. Your cook time will be reduced because they cook much more quickly. If you are using boneless thighs, pressure cook them 8 minutes with a 5 minute natural release. For bone-in thighs, cook them 10 minutes with a 5 minute natural release. Check the internal temperature to be sure they are done – an instant read thermometer should register 165°F (74°C) or higher.
To make a cornstarch slurry, place 2 tbsp cornstarch in a bowl and cover with 4 tbsp cool water. Stir until completely dissolved with no lumps. Use the sauté feature on the Instant Pot or ladle 1/2 to 3/4 of the liquid from the stew into a saucepan. Pour the slurry into the liquid, bring to a boil whisking constantly and cook until thickened. Combine with the remaining stew, stir well and ladle into soup bowls.
How to make Pork Chile Verde:
- Trim the pork roast’s fat and cut the meat into 2-inch cubes. Season well with salt and pepper or your favorite pork seasoning. Set aside.
- Pour the chicken stock into the inner pot. Add the pork pieces and top with the salsa verde and chiles. Cover with the lid, set the release valve to Sealing, and cook on Manual for 45 minutes until tender. Do a natural release for 10 minutes, then release the remaining pressure.
- Thicken if desired. Ladle into soup bowls and garnish with cilantro and/or jalapeno slices and shredded cheese if desired, or use to fill tacos or burritos.
If you want a more filling meal, cook some rice separately. Place in the bowl underneath the pork chile verde to soak up the delicious sauce. Also, serving corn tortillas or quesadillas on the side is a great option.
You can eat the chile verde as is or use it to fill tacos or burritos. Like most stews, the flavor improves as it rests, so make this a day ahead if possible. And remember that chiles get hotter the longer they sit so don’t add too much at the beginning, you can always add more later!
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Cutting board
- Kitchen scale
- Instant Pot or other electric pressure cooker
- Soup bowls
- Instant read thermometer
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
- 3 to 4 lb (1.36 to 1.81 kg) boneless pork roast (shoulder or butt)
- Salt and pepper (or your choice of pork seasoning)
- 1 large onion, coarsely chopped
- 3/4 cup (177ml) chicken broth or stock
- About 2 cups (16 oz; 454g) salsa verde (gluten free)
- 1 to 2 tbsp (or more) chopped Hatch green chiles (gluten free)
- Fresh cilantro and/or jalapeno pepper slices, to garnish
- Shredded Monterey Jack or cheddar cheese, to garnish
- Corn tortillas (gluten free), optional
- Trim the pork roast of excess fat and cut the meat into approximately 2-inch (5 cm) cubes. Season with salt and pepper or your favorite pork seasoning of choice. Set aside.
- Pour the chicken stock into the inner pot and add the onions and pork to the pot and top with the salsa verde and green chiles. Place the lid on the pot, lock it and turn the valve to the sealing position. Set the Manual timer for 45 minutes. When it is done, do a 10 minute natural release and then release the remaining pressure/steam. Carefully remove the lid.
- Stir the stew and thicken with a cornstarch slurry if desired (see Note below). Ladle into soup bowls. Garnish with cilantro, jalapeno pepper slices, and cheese if desired, and corn tortillas on the side are delicious. Or you can use the pork to fill tacos or burritos.
Recipe found at www.theheritagecook.com
Watch out for the salsa verde and chopped chiles to be sure they are gluten free. All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
If you don’t eat pork, you can substitute chicken thighs. Your cook time will be reduced because they cook much more quickly. If you are using boneless thighs, pressure cook them 8 minutes with a 5 minute natural release. For bone-in thighs, cook them 10 minutes with a 5 minute natural release. Check the internal temperature to be sure they are done – an instant read thermometer should register 165°F (74°C).
To make a cornstarch slurry, place 2 tbsp cornstarch in a bowl and cover with 4 tbsp cool water. Stir until completely dissolved with no lumps. Ladle 1/2 to 3/4 of the liquid from the stew into a saucepan. Pour the slurry into the liquid, bring to a boil whisking constantly and cook until thickened. Pour into the remaining stew, stir well and ladle into soup bowls.
Amount Per Serving: Calories: 189Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 188mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 14g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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