Pork Chile Verde
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4.73 from 51 votes

Pork Chile Verde

Make this amazing recipe for Instant Pot Pork Chile Verde with very little prep or effort from you - just let the Instant Pot do all the work!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Courses
Cuisine: Mexican
Keyword: Chile Verde, Pork Chile Verde, Pressure Cooker Pork Chile Verde
Servings: 8
Calories: 170kcal
Author: Urvashi Pitre



  • 2 pounds pork butt roast, cut into large pieces

Sauce Vegetables

Finishing Ingredients


  • 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.


Serving: 4g | Calories: 170kcal | Carbohydrates: 4g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU