Best 9 Pressure Cooker Pork Chili Verde Recipes

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Pork chili verde is a traditional Mexican dish and a fantastic option for busy weeknights. Made with succulent pork, zesty green chiles, and a blend of spices, it's a symphony of flavors that's sure to tantalize your taste buds. The recipe provided here utilizes the convenience of a pressure cooker, making it a quick and effortless meal. This article offers a collection of pressure cooker pork chili verde recipes, each with its unique twist on this classic dish. From the classic version to variations featuring different types of pork, vegetables, and spices, you'll find a recipe that suits your preferences. So, gather your ingredients, fire up your pressure cooker, and embark on a culinary journey to savor the bold and vibrant flavors of pork chili verde.

Check out the recipes below so you can choose the best recipe for yourself!

PRESSURE COOKER CHILI VERDE



Pressure Cooker Chili Verde image

Simple and easy to make, this Pressure Cooker Chili Verde that is melt in your mouth tender! Watch the recipe video, you'll find it after the directions.

Provided by Sheena Strain

Categories     main

Time 35m

Number Of Ingredients 10

4.5 lb country style pork 'ribs' (cut into cubes, or use pork butt/shoulder cut into large chunks)
1lb 6 oz tomatillos (625g (approx))
2 Anaheim peppers (skinned, seeded and chopped.)
1 onion (peeled and sliced)
6 cloves garlic (peeled)
olive oil
1/2 cup gluten free chicken stock (250mls)
1 tsp salt
1 tsp pepper
1 tsp ancho chili powder

Steps:

  • Roast the Anaheim peppers over an open flame on your gas stove, use tongs to turn them so that they blacken all over. If you do not have a gas stove you can broil them in a similar way.
  • Put the blackened peppers in a bowl with cling wrap over the bowl and the steam will help the skin to slide off after a few minutes.
  • Once you have peeled the peppers, remove the seeds and stem and add them to your food processor or blender.
  • Remove the outer husk from the tomatillos and wash and halve them.
  • Add the halved tomatillos, onion slices, and garlic into a large bowl and toss with about a tablespoon of olive oil, then place on a baking sheet and broil for about 10 minutes or until they get a little toasted on top.
  • Add the tomatillos, onions, and garlic, into your food processor with the chopped Anaheim peppers and blend to make the sauce.
  • Cut the country style ribs into large cubes.
  • Turn on the saute function in your Instant Pot or pressure cooker and add the oil, then brown the pork in batches.
  • Add all the pork back to the pressure cooker and add the salt, pepper, and Ancho chili powder and stir. Pour over the chicken broth, then the chili verde sauce, stir and put the lid on.
  • Lock the lid, turn the steam release vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 20 minutes at High Pressure, then let the pressure release naturally for about 10 minutes or more.
  • The Chili Verde may have a lot of liquid when you first open the lid, I like to simmer it using the saute button to reduce and thicken up the sauce which gives a nice rich flavor to the finished dish.

Nutrition Facts : Calories 343 kcal, Carbohydrate 3 g, Protein 58 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 153 mg, Sodium 501 mg, Sugar 1 g, ServingSize 1 serving

PRESSURE COOKER CHILI VERDE (GREEN PORK CHILI)



Pressure Cooker Chili Verde (Green Pork Chili) image

Pressure Cooker Chili Verde (Green Pork Chili) recipe - green pork chili from the great American Southwest, sped up using the pressure cooker.

Provided by Mike Vrobel

Categories     Pressure Cooker

Time 1h20m

Number Of Ingredients 19

1 pound tomatillos, husked and rinsed
2 pounds Anaheim chiles, halved, stemmed and seeded (or New Mexico chiles)
2 jalapeño peppers, halved and stemmed
½ cup cilantro leaves and stems
1 teaspoon Diamond Crystal kosher salt
27 ounces mild fire roasted diced green peppers (one 28 ounce can, or 6 (4-ounce) cans)
16 ounce jar tomatillo salsa or salsa verde
4 pounds pork shoulder, cut into 1½-inch cubes (trim off as much fat as possible)
2 teaspoons Diamond Crystal Kosher salt
1 tablespoon vegetable oil
1 large onion, diced
½ teaspoon Kosher salt
4 cloves garlic, crushed
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried oregano (preferably Mexican oregano)
1 cup chicken stock (preferably homemade) or water
Juice of 1 lime
Salt and pepper

Steps:

  • Spread the tomatillos, anaheim chiles, and jalapeno peppers skin side up on a rimmed baking sheet. Put the baking sheet 6 inches below a broiler set to high, and broil until the tomatillos and peppers are blackened in spots, about 5 minutes. Flip the tomatillos and broil until the tomatillos are browned on the other side and the skins of the peppers are blackened all over, about another five minutes. Remove the baking sheet from the oven and let the peppers cool for a few minutes, then peel the blackened skin from the peppers and discard. (A little leftover blackened skin is fine.) Pour the contents of the baking sheet into a blender or food processor, including as much of the liquid as possible. Add the cilantro and the teaspoon of Kosher salt, then blend until smooth, about 30 seconds.
  • Mix the canned diced chiles and tomatillo salsa in a medium bowl.
  • Sprinkle the pork with the 2 teaspoons kosher salt. Heat the oil in the pressure cooker pot over medium-high heat until shimmering. (Saute mode in an electric PC). Brown the pork in two to three batches - put pork cubes in the pot without crowding, and brown each batch of pork on one side, about 4 minutes. Transfer the pork to a bowl with a slotted spoon, leaving as much fat behind as possible.
  • There will be extra fat in the pot from the pork; pour out the fat to get down to 1 tablespoon. Add the onions to the pot and sprinkle with ½ teaspoon of kosher salt. Saute the onions until softened and starting to brown around the edges, about 5 minutes, scraping often to release any browned pork bits from the bottom of the pot. Make a hole in the middle of the onions and add the garlic, cumin, coriander, and oregano. Cook until you smell the garlic and spices, about one minute, then stir into the onions.
  • Stir the chicken stock, salsa verde, pork, and any pork juices in the bowl into the pot. Lock the lid and cook at high pressure for 30 minutes in an Instant Pot or other electric PC, or for 25 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
  • Stir in the lime juice. Taste and add more salt and pepper if it needs it. (Homemade salsa verde will need more salt; the quick version from cans probably does not - canned ingredients already have a lot of salt. Go by taste; If the chili tastes flat, it needs more salt.) Serve.

Nutrition Facts : ServingSize 1 cup of chili, Calories 280 calories, Sugar 4.2 g, Sodium 1025.4 mg, Fat 12.6 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 9.3 g, Fiber 3.3 g, Protein 30.8 g, Cholesterol 101.5 mg

PRESSURE-COOKER CHILE VERDE



Pressure-Cooker Chile Verde image

As the days and nights turn cooler, dial up the heat with our easy pressure-cooker chile verde. Simply sauté an onion and brown a pork shoulder, then stoke the stew with green chiles and store-bought salsa. Invite some friends over, and you're ready to party. No pressure cooker? No problem-we made a one-pot version for the stovetop, too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h45m

Yield Serves 4 to 6

Number Of Ingredients 7

3 1/4 pounds pork shoulder, cut into thirds
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil, plus more as needed
1 large onion, thinly sliced
1 can (7 ounces) diced green chiles, such as Goya
1 3/4 cups medium green salsa, such as Xochitl
Accompaniments for Serving: Tortilla chips, cilantro, sour cream, cotija cheese, sliced radishes serrano or jalapeño chiles, and sliced avocado

Steps:

  • Season pork with salt and pepper. Heat 2 tablespoons oil in an electric pressure cooker set to sauté. Working in batches, brown pork all over (adding 1 more tablespoon oil if needed), 16 to 20 minutes total. Remove pork and switch cooker off. Let pork cool slightly; cut into 1-inch chunks.
  • Return cooker to sauté setting. Add onion, season with salt and pepper, and cook until translucent, about 3 minutes. Return pork to cooker with canned chiles and salsa. Secure lid and manually set cooker to high. Set timer for 35 minutes and let come to pressure.
  • Once time is complete, switch off and manually release pressure, then remove lid. Let cool 10 minutes; skim fat. Serve with accompaniments.

INSTANT POT® CHILE VERDE



Instant Pot® Chile Verde image

This Mexican pork stew comes out tender and flavorful in your Instant Pot®. Serve with rice and beans or in tortillas as tacos.

Provided by fabeveryday

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h30m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil, or more as needed, divided
10 tomatillos - husked, stemmed, and halved
3 jalapeno peppers, halved and seeded
5 cloves garlic, crushed
2 ½ cups chicken broth, divided
3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
1 medium yellow onion, chopped
1 green bell pepper, seeded and chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon coarse salt
½ teaspoon cracked black pepper
¼ cup chopped fresh cilantro

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add 1 tablespoon olive oil. Add tomatillos, jalapenos, and crushed garlic to the hot oil. Saute, flipping once or twice, until lightly browned, 6 to 7 minutes. (Remove garlic earlier if it browns sooner.)
  • Transfer vegetables to the bowl of a food processor and puree with 2 cups chicken broth until smooth.
  • Clean and dry the inner pot of the Instant Pot®. Select Saute function and heat remaining olive oil. Add pork, onion, bell pepper, oregano, cumin, salt, and pepper. Stir and saute, adding more oil if necessary, until pork is browned on all sides and vegetables are soft, 7 to 8 minutes. Cancel Saute function. Pour in remaining chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in reserved tomatillo puree.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in chopped cilantro.

Nutrition Facts : Calories 357 calories, Carbohydrate 4.9 g, Cholesterol 91.8 mg, Fat 26.2 g, Fiber 1.1 g, Protein 24.4 g, SaturatedFat 8.5 g, Sodium 875.8 mg, Sugar 2 g

RAPIDO PORK CHILE VERDE



Rapido Pork Chile Verde image

Provided by Guy Fieri

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 22

2 dried pasilla chiles, stems removed
3/4 cup warm water
3 pounds boneless pork butt, cut into 1 1/2-inch cubes, trimmed of fat
Kosher salt and freshly ground black pepper
2 Anaheim chiles, seeded and diced
2 poblano peppers, seeded and diced
1 large sweet onion, diced
6 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup white wine
3 tablespoons white vinegar
2 cups water
2 tablespoons ground cumin
2 tablespoons dried oregano
1 bay leaf
2 pounds tomatillos, husks removed
1/3 cup masa harina
Lime, sliced, for garnish
Freshly chopped cilantro, for garnish
Crispy tortilla strips, for garnish
Cotija cheese, for garnish
Begin by rehydrating the pasilla chiles. Pour the warm water over the chiles in a small saucepan and let sit for 20 minutes.

Steps:

  • Sprinkle the pork with salt and pepper. Add the pork to a large pressure cooker over high heat and cook until browned on all sides, about 8 minutes. Remove the pork and add the Anaheim and poblano peppers, onions and garlic. Saute until translucent, and then return the pork back to the pot. Mix thoroughly, and then deglaze with the chicken stock, white wine and vinegar. Reduce for 5 minutes, and then add the water, cumin, oregano, bay leaf, 1 tablespoon salt and 1 tablespoon pepper.
  • Grill the husked tomatillos over an open flame (or under a broiler) until lightly charred all over - this will give the finished chile a rich, smoky flavor. Set aside to cool, and then roughly chop and add to the pressure cooker. Tear up the hydrated pasilla chiles and add to the pressure cooker, along with the water used to rehydrate them.
  • Place a lid on the pressure cooker and cook for 30 minutes. When done, release the pressure, remove the lid and thicken the mixture by whisking in the masa harina. Finish with a squeeze of fresh lime juice. Serve in bowls and garnish with fresh cilantro, crispy tortilla strips and cotija cheese.

INSTANT POT CHILI VERDE



Instant Pot Chili Verde image

I have been making Chili Verde for many years on my stove top, but since I got my electric pressure cooker, I will never go back to the old way. This the easiest and quickest way to make this dish. We like our Chili Verde with a thicker 'gravy' sauce, hence the addition of the instant potato flakes to help thicken the liquid.

Provided by Jeanne Benavidez

Categories     Pork

Time 40m

Number Of Ingredients 14

4 lb boneless pork shoulder, cut into 1 1/2-inch chunks
1/2 c chicken broth
2 large potatoes, peeled and cut into 1-inch cubes
5 - 6 tomatillos, quartered, husks discarded
2 - 3 poblano peppers , roughly chopped, seeds and stems discarded (see note)
2 - 3 anaheim or cubanelle peppers, roughly chopped, seeds and stems discarded (see note)
4- 6 serrano or jalapeño chilies, roughly chopped, stems discarded
1 medium onion, roughly chopped
1 Tbsp ground cumin
1 Tbsp corriander
1 Tbsp crushed oregano
1 Tbsp kosher salt
1/2 c instant potato flakes (optional)
fresh flour or corn tortillas and lime wedges, for serving

Steps:

  • 1. In a pressure cooker, place peppers, onions, garlic, spices, chicken broth and a big pinch of salt. (Do not add the meat, potatoes or the potato flakes yet.) Seal the pressure cooker, bring to high pressure, and cook for 5 minutes. Release pressure.
  • 2. Using an immersion blender, puree the pepper mixture until it is like a green sauce.
  • 3. Add the pork and stir to combine. Replace the lid and cook on manual for 18 minutes. Do a QR until pressure is released. Add the potatoes and pressure cook for another 4 minutes. NR for 5 minutes and then QR.
  • 4. Depending on the amount of fat left on the pork, there may be a layer of grease on the top of the dish after it sits in the pot for a few minutes.... just take a spoon and get as much off as you can.
  • 5. If the sauce is not like a gravy consistency, add ¼ to ½ cup instant potato flakes and stir to combine. Let the mixture sit for a few minutes for the potato flakes to dissolve and thicken the sauce.
  • 6. NOTE: Since the peppers make a lot of 'juice' when cooked, adding all the ingredients to the pressure cooker, with just the small amount of liquid, makes for an intensely flavored stew that cooks in its own juices.

PRESSURE COOKER PORK CHILI VERDE



Pressure Cooker Pork Chili Verde image

Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It is fantastic on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. -Kimberly Burke, Chico, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 11

3 tablespoons canola oil
1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes
4 medium carrot, sliced
1 medium onion, thinly sliced
4 garlic cloves, minced
1 can (28 ounces) green enchilada sauce
1/4 cup cold water
2 jalapeno pepper, seeded and chopped
1 cup minced fresh cilantro
Hot cooked rice
Flour tortillas (8 inches)

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. In batches, saute the pork, carrots, onion and garlic until browned. Return all items to the pressure cooker. Add the enchilada sauce, water, jalapenos and cilantro. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with rice and tortillas.

Nutrition Facts : Calories 348 calories, Fat 18g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 580mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

PORK CHILE VERDE



Pork Chile Verde image

Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's wonderful on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. -Kimberly Burke, Chico, California

Provided by Taste of Home

Categories     Dinner

Time 6h55m

Yield 8 servings.

Number Of Ingredients 11

1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes
4 medium carrots, sliced
1 medium onion, thinly sliced
4 garlic cloves, minced
3 tablespoons canola oil
1 can (28 ounces) green enchilada sauce
1/4 cup cold water
2 jalapeno peppers, seeded and chopped
1 cup minced fresh cilantro
Hot cooked rice
Flour tortillas, warmed

Steps:

  • In a large skillet, saute the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. Serve with rice and tortillas.

Nutrition Facts : Calories 345 calories, Fat 18g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 545mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

PRESSURE COOKER CHILE VERDE



Pressure Cooker Chile Verde image

I have been experimenting with different recipes in an attempt to duplicate the Chile Verde at my favorite Mexican restaurant. This is my best attempt so far and I made it up while looking for ingredients at the grocery store. It's nicely spicy but not too hot.

Provided by Becky Wagner

Categories     Meat

Time 1h45m

Yield 12-16 serving(s)

Number Of Ingredients 15

5 lbs pork sirloin roast, cubed into 1/2 inch chunks
1 large onion, chopped
1 large green pepper, chopped
4 cloves garlic, presses or finely chopped
2 (7 ounce) cans salsa verde (I used Herdez brand)
2 (4 ounce) cans diced green chilies
1 (14 1/2 ounce) can diced tomatoes
2 tablespoons oregano
2 teaspoons ground cumin
2 teaspoons coriander
1 teaspoon black pepper
4 chicken bouillon cubes
4 tablespoons diced jalapeno peppers
1/8 teaspoon cayenne pepper (optional)
2 cups water

Steps:

  • Put all ingredients in a pressure cooker.
  • Lock lid and bring up to pressure on high heat, lower temperature and simmer at 15 psi for 40 minutes.
  • (If you don't have a pressure cooker you can simmer on the stove for approximately 3 hours until pork is tender, adding more water as necessary).
  • Remove from heat and let the pressure come down.
  • Remove the lid and simmer until the liquid is reduced by about half.
  • Serve with warm flour tortillas, grated cheese and sour cream.

Nutrition Facts : Calories 530.8, Fat 30.8, SaturatedFat 10.8, Cholesterol 164.8, Sodium 852.9, Carbohydrate 7.5, Fiber 1.5, Sugar 3.6, Protein 53

Tips:

  • Use a Dutch oven or pressure cooker for best results.
  • Sear the pork before cooking to add flavor and depth of color.
  • Use a variety of peppers for a more complex flavor profile.
  • Add tomatillos and green chiles for a traditional Mexican flavor.
  • Season the chili verde to taste with salt, pepper, and cumin.
  • Garnish the chili verde with fresh cilantro and sour cream.

Conclusion:

Pork chili verde is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover pork. With its bold flavors and tender pork, this chili verde is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give this pork chili verde a try. You won't be disappointed!

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