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
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 🙂
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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
- ½ tsp kosher salt
- ¼ tsp black pepper
For the pork:
- 2 pounds pork shoulder (or butt, picnic, blade cuts)
- 2 Tbsp olive oil
- 1 tsp kosher salt
- ¼ 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
- ¼ 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
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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.