This recipe is still simple enough that you can just dump all the ingredients into the Instant Pot, set it to cook, and be on your way. Simple recipes like this are the best because even after a busy day, you can manage to still pull off a delicious dinner.
Recipe Ingredient Notes
To make our pork chile verde, you need the following ingredients:
- pork roast (I used a boneless pork shoulder; any kind will work)
- onion
- garlic
- green pepper
- tomatillos (these are like a little green tomato wrapped in a husk)
- jalapeno
- green salsa (salsa verde)
- green chiles
- canned diced tomatoes
- cumin
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Pork Chile Verde Recipe
Instant Pot Instructions
- Place your roast in the bottom of the Instant Pot.
- Add all remaining ingredients on top of roast.
- Set Instant Pot to manual and cook on high pressure for 30 minutes. Let pressure do a natural release (it will take about 10-15 minutes).
- Remove the roast pieces from the Instant Pot and shred using two forks (it will literally fall apart).
- Add pork back into Instant Pot and mix with all the flavorful liquid.
- Serve on tortillas and topped with pico de gallo, fresh cilantro, shredded cheese, or your favorite toppings.
Slow Cooker Instructions
- Spray your slow cooker with non-stick cooking spray.
- Place your roast in the slow cooker. Add all other ingredients (I just dump them in right on top of the roast).
- Cook on low for 8-10 hours.
- Once finished, shred the roast with two forks (it will literally fall apart).
- Serve on flour tortillas for tacos and add desired toppings.
Recipe Notes
This is such a versatile recipe that you could use in many different Mexican dishes, such as enchiladas, tacos, burritos, nachos, chimichangas, quesadillas, or on top of a salad.
Freezer Meal Modification
Place roast, onion, garlic, green pepper, tomatillos, jalapeno, salsa, green chilies, tomatoes, and cumin into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days. When ready to use, dump ingredients from bag into Instant Pot and add .5 cup chicken broth or water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90-100 minutes (or about 30 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.
Serving Suggestions
We recommend serving this recipe with our Mexican Street Corn Salad, Instant Pot Cilantro Lime Rice, and Slow Cooker Refried Beans. You can find more Mexican-inspired recipes here.
Enjoy More Delicious Pork Main Dishes
Whether you like your pork cooked in the slow cooker, grill, or Instant Pot, pork is one of the most versatile main dishes. Check out our comprehensive collection of pork main dishes here.
- Green Chile Pork Tacos
- Instant Pot BBQ Country Ribs
- Instant Pot Bone-In Ribs
- Instant Pot Country-Style Pork Ribs
- Instant Pot Cranberry Pork Chops
- Instant Pot Easy Sweet Pork
- Instant Pot Egg Roll Bowls
- Instant Pot Honey Chipotle Pork Tacos
- Instant Pot Honey Glazed Ham
- Instant Pot Pepperoncini Pork Roast
- Instant Pot Pork Tips and Gravy
- Maple and Brown Sugar Pork Tenderloin
- Pork Carnitas
Pork Chile Verde Recipe
Ingredients
- 3 pound pork roast, cut into 3-4 large chunks (I used a boneless pork shoulder)
- 1 onion, minced
- 3 cloves garlic, minced
- 1 green bell pepper, (finely chopped)
- 2-3 tomatillos, (husked and chopped)
- 1 jalapeno pepper, (seeded and chopped)
- 16 ounces green salsa
- 4 ounces diced green chilies
- 14 ounces canned diced tomatoes
- 1 teaspoon cumin
Instructions
Instant Pot Instructions
- Place your roast in the bottom of the Instant Pot.
- Add all remaining ingredients on top of roast.
- Set Instant Pot to manual and cook on high pressure for 30 minutes. Let pressure do a natural release (it will take about 10-15 minutes).
- Remove the roast pieces from the Instant Pot and shred using two forks (it will literally fall apart).
- Add pork back into Instant Pot and mix with all the flavorful liquid.
- Serve on tortillas and topped with pico de gallo, fresh cilantro, shredded cheese, or your favorite toppings.
Slow Cooker Instructions
- Spray your slow cooker with non-stick cooking spray.
- Place your roast in the slow cooker. Add all other ingredients (I just dump them in right on top of the roast).
- Cook on low for 8-10 hours.
- Once finished, shred the roast with two forks (it will literally fall apart).
- Serve on flour tortillas for tacos and add desired toppings.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Honestly I would say this is a perfect dinner!
You ladies know how to make me hungry!! 🙂 Slow cooker recipes are my personal favorite. Thanks for sharing at oopsey daisy!
Tastes super yummy!
I tried this tonight and my family and I LOVED it. Easily my favorite pulled pork taco recipe. Thanks for sharing!
This recipe is SO amazing! And even better, it’s easy to make it gluten-free if you just check the labels of the green salsa and diced tomatoes. It has already become a family favorite:)
I just made this pork but added refried beans and made burritos. The meat was so tender and packed with flavor. This was the easiest meal and my family LOVED it! Thank you so much for sharing!
Made this recipe last night, and while the flavor was excellent, the meal came out really watery! We ended up draining off the excess drippings and saved them for a stew, but that was a bit of a pain. Any guesses where I went wrong or what might have happened? I followed the recipe precisely!
Not sure what cut of meat you used. If it was fatty, that would create more juices. You can always dish it out with a slotted spoon. Not sure what happened. We haven’t had it come out watery.
Thanks for your reply! I had used the shoulder just as the recipe called for and even the butcher said that was the best choice for this type of recipe. I’ll give it another go soon and see if maybe it was a fluke 😉
Could this be made with chicken instead? Also, tips for making it more kid friendly, as in less spicy? I have a one year old. 🙂
How long does it need to cook at high pressure if I put all ingredients raw into a ziplock and froze like on the video??
If it’s frozen you’ll want to add about 5 minutes to the cook time. Be sure to let it do the natural release instead of quick release.
I made this in my insta pot and the the pork wasn’t tender when the time was done😢
Mine was also watery. I used a pork shoulder bone/in that had a lot of fat, which I believe was part of it, and I used a pressure cooker which doesn’t have any evaporation like other cooking methods. To solve the problem I just removed extra fat and liquid and thickened the rest with a few tablespoons of flour. Worked out fine. I do the same with the slow cooker chicken tacos on this site. Use a pressure cooker and then drain the extra liquid.
I made three of these for dump and go instapot meals (cook for 60 minute). We cooked two and gave one to my son and daughter-in-law as an easy meal because they are in the process of moving. We all put this as a #1 favorite taco night meal.
Can I make this in a slow cooker
https://www.sixsistersstuff.com/recipe/slow-cooker-chile-verde-pork-roast/ We have this Slow cooker version.
This was a big hit at my house – I’m trying it with chuck roast tonight for beef tacos *crosses fingers*
How was it with the chuck roast?
OMG! This is so amazing! We tried it today and we love it! Defenetly donig this again!!!! Greetings from Germany
Should I use 14 ounces of fresh diced tomatoes or 14 ounces of canned diced tomatoes? Can’t wait to try this.
We used a 14 ounce can.
This is the absolute truth: I decided to rid my freezer of 2021-22 stuff. Pork Loin was among the several items still UN-freezer burned. I popped the frozen loin in my crockpot with all the ingredients to Chili VerdePork Roast recipe. 10 hours later (on low all day) we had the most Delicious, Tender, Amazing shredded pork!! Oh my. Soooooo good! A two year old pork loin (not marbled shoulder or butt) was moist, tender, and extra ordinary.
Thank you Six Sisters!
As with many of the sisters recipes, this is a family favorite! It freezes really well. Even my picky teenager loves this dinner. She even requests black beans to go on the side or sometimes, I just throw them in with the recipe.
Have you tried canned tomatillos rather than fresh?
I haven’t but I don’t see why that wouldn’t work. Keep us posted if you try it!
Rich flavor and incredibly tender; this Chile Verde is comfort food at its best!