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Eeeee this is SUCH a good recipe and I’m really excited to share it with you!! I LOVE chili and this Pork Chili Verde is one of my absolute favorite chili recipes. It’s really easy to make too! I’m giving you three different methods here—Instant Pot, slow cooker, and stovetop. Chef’s choice! I’ve had this recipe in my back pocket for a while but honestly… taking sexy pics of chili is hard. I hope I made it look appetizing enough because it is SO delicious!!
I used to make this recipe with pork shoulder and in the slow cooker. But recently I started using pork tenderloin in my Instant Pot instead. Both have GREAT results! I think I’ll always use pork tenderloin now because it’s a healthier option—it’s higher in protein and lower in fat than pork shoulder and I think it still carries great flavor with a less fatty texture. And the Instant Pot makes it so quick! The only difference I notice with the Instant Pot is that the soup ends up a little bit thinner since no liquid can evaporate.
BUT! You can also make this on the stovetop if you don’t have a slow cooker or an Instant Pot, and it’s pretty much just as fast as using the Instant Pot. The only difference is that you’ll chop your pork into bite-size chunks instead of cooking it whole and then pulling it.
This sounds snobby but I usually only cook with whole ingredients. I like to know what I’m putting in my food! But this recipe calls for a jar of salsa verde. I make sure to read the ingredients and choose a salsa verde that only has ingredients that I recognize. Most salsas are pretty minimal in their ingredients anyway but some have extra preservatives and random stuff that I try to avoid. My favorites are Frontera or Salpica salsa. The recipe also calls for a fresh poblano, jalapeño, and canned green chiles. All of those different types of green chilies are what makes this Pork Chili Verde extra delicious!
You can also control the spice by choosing a salsa that is more mild (make sure to taste before dumping it in!) and removing seeds & ribs from the jalapeño or omitting it entirely. I’ve accidentally used a salsa that was too spicy for me before and I just cool the chili down by garnishing with a big scoop of plain greek yogurt & diced avocados. And don’t forget cheese!!!
I’d love to hear what you think about this recipe!! Please tell me below in the comments 🙂Print
Pork tenderloin makes this Pork Chili Verde lighter & higher in protein than the original, and you can make it in the Instant Pot, slow cooker, or stovetop!
- 2 tablespoons oil
- 2–3 pounds pork shoulder or pork tenderloin, trimmed of fat and cut into 2–4 pieces.
- 1 large onion, chopped
- 1 poblano pepper, chopped
- 1 jalapeño, minced (seeds & ribs removed if you want less spice)
- 1 ½ tablespoons dried oregano
- 1 teaspoon ground cumin
- 6 garlic cloves, minced
- 1 cup beer (lager or light beer)
- 16 ounce jar salsa verde (choose one with ingredients that you recognize—I like Salpica or Frontera)
- 15 ounce can diced tomatoes
- 16 ounces canned diced green chilies
- 15 ounce can black or pinto beans, drained
- salt & pepper to taste
- shredded cheese
- sour cream/plain greek yogurt
- diced avocado
- tortilla chips or fritos
Instant Pot Instructions:
- Turn on sauté feature of your instant pot and heat a tablespoon or two of oil. Pat pork dry and season with salt & pepper. Brown pork for a few minutes on each side, then set aside. (Do this in batches to not overcrowd the pot.)
- Add onion, poblano, jalapeño, oregano, and cumin to your IP and sauté until the onion is starting to look translucent, about 8–10 minutes. Add garlic and sauté for 2 more minutes.
- Add beer and let that cook for a minute while you open all of your jars/cans (besides beans). Add salsa verde, diced tomatoes and green chiles.
- Return pork to the pot, put on the lid, and pressure cook for 10 minutes. Natural release for 10 more minutes.
- Once pressure is released, remove pork, shred, and return to pot. Add beans. Enjoy!
Slow Cooker Instructions:
- Follow steps 1 & 2 using a sauté pan on the stove.
- Transfer all sautéed ingredients and rest of ingredients besides beans to slow cooker and cook on low for 8–10 hours or high for 4–5 hours.
- Remove pork, shred, return to crock, and add beans. Enjoy!
- Cut pork into bite-size chunks and brown in batches. Remove and set aside.
- Add onion, poblano, jalapeño, oregano, and cumin to your pot and sauté until the onion is starting to look translucent, about 8–10 minutes. Add garlic and sauté for 2 more minutes.
- Return pork chunks to pot and add the rest of the ingredients besides beans and bring to a boil, then reduce heat to low and simmer for 30 minutes.
- Add the beans in the last 5 minutes. Enjoy!
- Do you have to brown the meat and sauté the veggies? No. The flavor will be deeper if you do, but it will still be good if you don’t. Just add all of the ingredients at once to your IP/slow cooker/pot.
- You could skip the pork and add extra beans to make this vegetarian.
- A good sub for the beer would be any kind of broth or just plain water.
- If you’re using the Instant Pot method and your pork is frozen, you can skip step 1, then for step 4 you’ll pressure cook for 20 minutes and natural release for 15 minutes.
Keywords: chili verde, poblano, jalapeño, pork, mexican, tex-mex
Looking for more soup recipes? Creamy Coconut Curry Chicken Soup is a delicious and healthy option. Or maybe you’re in the mood for more Mexican-inspired recipes? Chipotle Black Bean Quinoa Burgers have gotten rave reviews from my friends! 🙂