This Mexican Pork Stew recipe is a delicious meld of ingredients for a quick, savory dinner in your Instant Pot! It's by far the easiest way to get tender Mexican Pork Chile Verde, and it takes minimal effort on your part!
Why I Love This Mexican Pork Stew Recipe
- Fast. Cooked fast with the help of your Instant Pot.
- Easy. A pour and cook recipe.
- Delicious. You'll want to add this to your dinner rotation.
- Low Carb. Only 3 net carbs per serving.
- Authentic Tasting. This tastes just like the Chile Verde I order at my favorite restaurants.
I love the Serious Eats website and I particularly love their Asian cookbook. Of all the chefs on that site, I particularly follow Kenji Lopez-Alt's recipes because they seem to be brimming with flavor.
Today I decided to make his Instant Pot Mexican Pork Stew recipe. I'm not the best at following recipes, but this is one of those no-recipe recipes that just involves the right ingredients dumped into an Instant Pot, the sauce blended, the pork put back into it.
I cut down the roast size for this Mexican stew recipe. I bought a 2.8 pound roast and took about one pound out to make something else with, so this is a 1.5 pound recipe.
This Instant Pot Pork Chile Verde was so super-tasty. The pork is fall-apart tender and it's easily one of the most flavorful Chile Verde recipes I've ever made.
Not only is this Mexican Pork Stew crazy delicious, but it's crazy easy as well.
How To Make Instant Pot Mexican Pork Stew
- Roast. Heat a small saucepan and roast cumin seeds lightly until just toasty-looking, and then spread out onto a paper towel for them to cool.
- Add ingredients to the pot. Put pork and all sauce ingredients into an Instant Pot, starting with the vegetables at the bottom.
- Grind. Grind the cumin in a mortar if you have one, although I used my trusty coffee grinder for this.
- Season. Sprinkle the pork with the cumin and salt, mix it slightly.
- Cook. Close and cook on high for 30 minutes with natural release.
- Remove. Remove pork chunks carefully with tongs. The meat is falling apart at this stage so you have to be a little careful.
- Blend. Put in cilantro and fish sauce, and using an immersion blender, puree the veggies until there aren't any big chunks of veggies left.
- Serve. Put back the pork and enjoy!
Tips And Tricks For Making Mexican Pork Stew
- This recipe freezes quite well. I ended up freezing two cups of it in small, one cup size containers, and I have a lot of sauce left.
- If you have a lot of extra sauce you can use it as a base for cooking vegetables or making soup.
- Make this Pork Chile Verde recipe even easier for the next time you make it by putting the already made sauce and some raw chicken into a freezer bag and then cooking it in a slow-cooker or Instant Pot another day.
- Prefer beef over pork? Follow this Chile Verde recipe but substitute beef stew meat for the pork.
- To make this with chicken, reduce cooking time to 10 minutes for thighs and 12-14 minutes for chicken breasts depending on thickness. Cut up the chicken after cooking.
- Want to cook this in the slow cooker? Simply cook on low for 8 hours or high for 4-5 hours.
What Does Chile Verde Mean?
"Chile Verde" literally translates from Spanish to "green chile". This is because the sauce for a chile verde recipe is comprised of various different green chili peppers. I decided to use jalapeno and poblano peppers for my Pork Chile Verde recipe, but it can vary a little from recipe to recipe.
Where Did Chile Verde Come From?
Chile Verde originates from Mexico, but more specifically from Northern Mexico. It's originally made from pork, but now is made from a variety of meats such as chicken or beef.
Looking For Some Dishes To Pair With This Recipe? Check These Out!
- My Pressure Cooker Refried Beans recipe is so good and simple that you'll never buy canned beans again!
- Make this authentic Mexican Rice Recipe right in your Instant Pot.
- My Mexican Corn Eloté is sweet, savory and you’ll want to eat up every bit of it.
- This Pineapple Mango Salsa is fresh, fruity and simple.
- This Air Fryer Chile Rellenos is the best chile rellenos I've ever had!
- Skip those boring side dishes on Mexican night and make this Southwestern Roasted Corn instead.
- This Instant Pot Polenta recipe is super easy and creamy.
- This Mexican Style Poblano Zucchini is super easy and so tasty.
- Low Carb Stuffed Poblano Peppers - Delicious, low carb, and take under 30 minutes to make.
Want another great pork recipe with international flavors? Try my Sichuan Pork Ragu.
Now you've got all the recipes you need to make a delicious Mexican Pork Stew dinner. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
Ingredients
- 2 pounds (907.18 g) pork butt roast, , cut into large pieces
Sauce Vegetables
- 3 (3) Tomatillos, husks removed
- 3 (3) Jalapeño Peppers
- 2 (2) poblano peppers
- 6 cloves (6 cloves) Garlic
- 1 large (1) Onion, chopped
- 2 teaspoons (2 teaspoons) Ground Cumin
- Kosher Salt, to taste
Finishing Ingredients
- 1/4 cup (4 g) Cilantro
- 1 tablespoon (1 tablespoon) Fish Sauce
Instructions
- Heat a small saucepan and roast cumin seeds lightly until just toasty-looking, and then spread out onto a paper towel for them to cool.
- Put pork and all sauce ingredients into an Instant Pot, starting with the vegetables at the bottom.
- Grind the cumin in a mortar if you have one, although I used my trusty coffee grinder for this.
- Sprinkle the pork with the cumin and salt, mix it slightly.
- Close and cook on high for 30 minutes with natural release.
- Remove pork chunks carefully with tongs. The meat is falling apart at this stage so you have to be a little careful.
- Put in cilantro and fish sauce, and using an immersion blender, puree the veggies until there aren't any big chunks of veggies left.
- Put back the pork and enjoy!
Tips And Tricks For Making Pork Chile Verde
- This recipe freezes quite well. I ended up freezing two cups of it in small, one cup size containers, and I have a lot of sauce left.
- If you have a lot of extra sauce you can use it as a base for cooking vegetables or making soup.
- Make this Pork Chile Verde recipe even easier for the next time you make it by putting the already made sauce and some raw chicken into a freezer bag and then cooking it in a slow-cooker or Instant Pot another day.
- Prefer beef over pork? Follow this recipe but substitute beef stew meat for the pork.
- To make this with chicken, reduce cooking time to 10 minutes for thighs and 12-14 minutes for chicken breasts depending on thickness. Cut up the chicken after cooking.
- Want to cook this in the slow cooker? Simply cook on low for 8 hours or high for 4-5 hours.
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Nutrition
This post was originally published on March 11, 2017, at 5:42 PM.
Want More Pork Recipes?
- Pulled Pork- loaded with delicious Mexican flavor.
- Pork Carnitas- Make these in your Instant Pot.
- Instant Pot Pulled Pork- tacos seasoned with Indian spices.
- Smoked Mexican Pork Shoulder- lovely smoked flavors.
- Pressure Cooker Carne Adovada- a low carb delight.
- Schezuan Pork Soup- Sichuan cuisine made at home.
- Chile Verde- a quick and easy pork recipe.
- Instant Pot Pork Stew- a hearty low carb soup.
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Heather Schmitt
My family loves this recipe so much 😋. I always find that I have to add about a quarter cup of water for my pot to pressurize 🤷♀️. I usually make this in my 6 quart ultra but tonight used my 3 quart duo and still needed to add liquid for it to come to pressure. I always boil down and freeze the extra sauce to make a future easy meal where I dump in sauce and frozen meat and cook ❤️
Steve
As close as you can get to Mexico during Covid-19! Very tasty.
I used 4 jalapenos and some red bell pepper (to make up the missing pepper/veggie volume) as we can't get poblanos locally (only jalapenos and banana peppers on occasion).
Sarah
Could this be made with pork loin?
Marian Rezelman
I love this recipe! First time trying it, but it won’t be the last. For some reason it did not come up when I searched the Recipe Index for “pork.” This went very well with the Mexican cabbage “rice” I concocted.
Sandra
I made this and it was fabulous - and that was even with being short on a tomatillo and jalapeno peppers. I will certainly make this again!
This was my first time cooking meat this way and I did add 1 cup of beef broth because I was a little nervous about seeing no liquid in the recipe. I've had the occasional burn notice on my Ultra.
So. . .is the liquid missing in the ingredient list or was it not necessary due to the liquid that would be released from the other ingredients?
URVASHI PITRE
It was not necessary 🙂
Sandra
Thank you!!!
MrNom
NOM NOM NOM
Crazy delicious
URVASHI PITRE
Thank you!
Suzan Kartaltepe
I had this again, tonight. We put turnips in for the whole duration and I am happy to report that it's an excellent low carb compliment. Way to go, Urvashi.
Selena
This recipe has been my go to ‘impress the family and friends’ recipe. I am in love with the simple ingredients and flexibility of proportions. Thanks for putting this recipe out there for novice wanna be gourmet instant pot chefs like myself!