Instant Pot Green Chile—a version of pork green chili that tastes like you slaved all day over the stove but uses easy-to-find ingredients. It’s made faster than “regular versions” by using your Instant Pot.
Instant Pot Green Chile
Each week in 2020 I’m sharing a recipe inspired by one of the 50 states. So far I’ve covered Alabama, Louisiana, Utah and Minnesota. Today’s recipe is inspired by the centennial state: Colorado.
When I asked the 365 Days of Instant Pot Recipes Facebook Group what they thought I should make for their state Tiffany responded, “Colorado is green chili all the way!!!! I would love an instant pot recipe for green chili!”
I immediately started googling recipes for colorado green chile. No matter what recipe I read there were angry reviews from native Coloradans that said, “this proportion is off” or “this isn’t authentic”…blah blah blah.
So I’m not even going to try and say that my version is authentic. But what I do want to say about my version is that it has a lot of amazing flavor and I was floored by how tender and delicious the pork chunks were. I was sad that there were no leftovers for me to eat the next day for lunch. This Instant Pot green chile recipe is one to put on your menu. It is so so so tasty.
There is a bit of prep time upfront but believe me it is worth it. The peppers are roasted to give more depth of flavor and the pork chunks are browned for the same reason. Jarred tomatillo salsa is used as a recipe shortcut though and the pressure cooking time is only 20 minutes (with a 10 minute natural pressure release). Hominy gives some texture to the green chili and should not be skipped. Try this Colorado inspired Instant Pot green chile recipe soon! You will love it 🙂
Try these other favorites…
Instant Pot Frito Pie Chili Recipe
Instant Pot Green Chile Chicken Orzo SoupPrint
Instant Pot Colorado Green Chile
- Prep Time: 30 minutes
- Cook Time: 20 minutes (plus 10 minute NPR)
- Total Time: 70 minutes
- Yield: 6–8 servings 1x
An easier version of pork green chile that tastes like you slaved all day over the stove.
For the vegetables:
- 3 poblano or anaheim peppers
- 4 medium garlic cloves
- 2 jalapeno peppers
- 1 cup diced onion
- 1 Tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
For the pork:
- 2 pounds pork shoulder (or butt, picnic, blade cuts)
- 2 Tbsp olive oil
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 3 cups chicken broth
- 1 (14.5 oz) can fire roasted tomatoes
- 1 (16 oz) jar of tomatillo salsa (I like the Herdez brand and I use mild)
- 1 tsp dried oregano
- Pinch ground cloves
- 1 (15 oz) can white hominy, drained
- 1/4 cup cornmeal
- Toppings: cilantro, avocado or guacamole, sour cream tortilla chips
- Heat oven to 400 degrees F. Stem and seed both types of peppers. Chop them up. Place on a baking sheet along with the garlic cloves (peels on and left whole) and the diced onions. Drizzle with olive oil and sprinkle with ½ tsp kosher salt and ¼ tsp pepper. Place the baking sheet in the oven for 20 minutes.
- While the veggies are roasting, trim the pork of excess fat and cut it up into bite size pieces. Sprinkle with the 1 tsp kosher salt and ¼ tsp pepper. Turn the Instant Pot to the saute setting. When the display says HOT add in the 2 Tbsp of oil and swirl around. Add in half of the pork pieces and brown for about 4 minutes without disturbing. Remove the pork with tongs and place on a plate. Add in the second half of the pork and repeat. Once all the pork is browned stir in the chicken broth and deglaze the pot.
- Add in the browned pork, tomatoes, tomatillo salsa, oregano, cloves and hominy. By this time the veggies should be done. Peel the garlic and then add the roasted veggies into the Instant Pot. Stir a bit and then sprinkle in the cornmeal.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button (or you can use the manual/pressure cook button) to 20 minutes on high pressure. When the time is up let the pot sit there for 10 minutes and then move the valve to venting. Remove the lid.
- Stir the chili. With a ladle scoop out 3 cups of the chili and transfer to a blender. Be careful not to get any of the pork cubes, use a fork to pick them out and put back into the Instant Pot. Puree in the blender and then add the mixture back into the Instant Pot. Stir.
- Ladle into bowls and top with desired toppings such as cilantro, avocado, sour cream or tortilla chips.
I used my 6 quart Instant Pot Duo 60 7 in 1*. For the 8 quart pot no changes are necessary, for the 3 quart pot halve the recipe ingredients.
Slow cooker instructions: Follow step 1 and 2 (except use your stove top to brown the pork). Then add the pork and veggies into the slow cooker along with the broth, tomatoes, salsa, oregano, cloves, hominy and cornmeal. Cover and cook on low for 8 hours. Remove the lid and stir. Then follow instructions 5 and 6.
Recipe adapted from a stove top version on Well Plated
- Category: Soup
- Method: Instant Pot
- Cuisine: Southwestern
Want more tried and true Instant Pot recipes?
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Katie C says
This is the closest recipe I’ve found to the green chile from Moab Diner (Moab, UT)! It’s excellent. I made it exactly as the recipe says. It’s perfect. Thanks for sharing this one!
Ohhhh! I’ve never been there but now I must go! Thanks for the review!
Made this tonight and substituted roasted Hatch green chilies (ordered online from NM) and my can of fire roasted tomatoes had chipotle peppers so I only used one jalapeño. Upped the salt just a little. Everything else followed the recipe exactly. Delicious!
Sounds like a good version!
It was hot. You’ll need to allow about 2 hours from start to finish. Cutting the fat off the pork butt was very time consuming. Do you think a pork loin could be used instead? Next time I’ll rinse the hominy. It was good served with cilantro, avocado and flour tortillas.
Sure you could do that! I would only use a 5 minute cooking time with a 15-20 minute natural pressure release.
Thank you. I’ll give it a try.
Cindy Swindell says
Got dread burn message twice. I ended up reworking to be pot in pot. Any suggestions on what went wrong? Taste is great BTW.
Did you deglaze the pot after browning the pork?
Tara Kuper says
Same thing happened to me and I deglazed the pot. Then I had to clean the burned and it happened again.
Anita Goodman says
One caution for people who aren’t familiar with prepping and cooking jalapenos: Use disposable gloves when prepping these peppers and make sure you remove the seeds and membranes if you don’t want your soup spicy. The heat is in the membranes and seeds.
Good tip. Thanks Anita!
Anita Goodman says
I haven’t tried this recipe yet but I definitely will. One comment though; I’m from Colorado and make green chili (Chili Verde) quite often but your recipe sounds like Pozole instead because of the hominy. A good addition to your chili would be sliced radishes. Both of my grandsons will be home for the 4th and I think I will try your recipe out on them. They don’t like hominy but they may like this since it’s in soup. I love hominy so it’s not a problem for me. Thanks for the recipe.
I didn’t think I liked hominy until I tried it in this recipe!
This was delicious AND super easy! Thank you for such a great website and yummy recipes!
You’re welcome Jessica!
Randy L Mitchell says
I have made this recipe twice. Once with beef and the other with pork. Both times came out great. I passed the recipe on to my sister, and she has made it also. The other day she tried to locate the recipe on your site, but could not find it. So I tried, and couldn’t find it either. The only way to find it is if you google, “Instant pot Colorado green chile.” Then it will appear on google. Not sure if there is a problem with the search on your site. Thanks for many great recipes!
I have had this happen too. It is quite annoying. I need to look into what is happening. Thanks for the heads up!
Marj Sanderson says
Made this today in my crock pot. Only changes I made was to roast the chilies on my grill, then peel, remove seeds and chop. I also added about 1/2 tap cumin and 1 orange cut in half. It was fantastic!!! Even my husband who isn’t too excited about chili Verde loved it.
YUM your version sounds so great! I need to roast my chilies on the grill next time!
I so want to make this recipe. How spicy hot is this? My husband loves chili but does not like it spicy.
It’s not spicy at all!
Cathy Baeshore says
This is on our favorite list to make again and again.
Thank you Cathy! We loved it too!
I made this recipe yesterday and it was super good. Will be made again, often!
So glad you tried it and liked it Laura! I am craving it!
I’m from CO & couldn’t wait to open this email to see if the recipe was something with green chili….I’m gonna try this bc I think you have fabulous recipes….have a great week ahead!
Thank you so much Nancy! I hope you enjoy it. We all loved it so much at my house 🙂
My family didn’t like hominy but when I put it in soups they love it.
Good point…I didn’t think I liked hominy either but in this recipe it is so good!
Or you could use actual
Green Chile from New Mexico
Yes, Hatch Green Chile
Anything to substitute the hominy? No one in my family likes it. Love your recipes, thank you!
Karen Petersen says
You could use corn or chickpeas for the same texture 😊
Thank you so much, we’ll try that.
You can use a large potato cubed. I make green chile stew with potatoes a lot, which most recipes call for. However I love hominy in stews and I make it with hominy half the time. This sounds like a good recipe that I will try.