Pork Chile Verde is a highly spiced, hearty Mexican pork stew braised in a green salsa made with fresh chiles and tomatillos. Serve as a stew or use it to fill tacos, enchiladas and burritos.
Braising the pork in the green chile mixture brings all the flavors of smoky roasted peppers and citrusy sweet tomatillos together with fork tender bits of pork roast.
Making the salsa verde is the first step in making this pork chile verde. You will need some fresh ingredients.
- Anaheim chile peppers
- Serrano chile peppers
What chile peppers you choose will determine how much spicy heat you will get. You can check out the heat levels of the different Mexican peppers with my Scoville Heat Scale here.
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I’ve only used two Serrano chiles this time and the stew didn’t turn out very spicy at all. I think I would like to make the next batch more spicy.
If you can find Hatch green chiles, you can use them instead of Anaheim. Hatch is definitely more spicy.
If you like jalapeños, replace each Serrano with two of them instead. Mix and match your favorite green chiles.
How to Roast Green Chile Peppers
My preferred method of roasting green chiles is to broil them.The roasting brings out a sweetness in the peppers that you don’t get when you simply boil them.
Once they come out of the oven, immediately place them in an airtight bowl for 10-15 minutes. This allows them to “sweat” and you’ll be able to pull or rub the charred skin from the peppers.
Should you peel peppers?
I’ve cooked with Anaheim peppers without peeling them. When you boil them or saute them, it works just like Bell peppers.
When you roast them, though, the outer skin gets charred and you definitely want to remove that. It’s not difficult to peel peppers, though, so don’t let it hinder you.
The sort of smoky sweetness of a roasted pepper adds some wonderful flavor that you can’t get in boiling the peppers.
How to Serve Pork Green Chile
It’s easy to serve this Mexican pork stew right in a bowl with a few garnishes. Avocado slices, crema, queso fresco and lime are great additions.
The meat can be used for filling in tacos, burritos and even tamales. I made some quick quesadillas in the air fryer several nights this week! They were so good.
Instant Pot Green Chili Pork (+video)Tap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- Baking Sheet
- Stand up or immersion blender
- 6-quart Instant Pot Pressure Cooker
- 6 Anaheim chiles, fresh
- 1 large Yellow Onion
- 2 Serrano chiles, fresh
- 1 pound Tomatillos, peeled and washed well to remove sticky residue
- Cooking Spray, like Pam
- ½ cup Water
Pork Chile Verde
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Oregano
- 1 teaspoon Cumin
- 2 ½ pounds Pork Roast
- 2 tablespoons Olive Oil
- ½ large Yellow Onion, chopped
- 1 large Green Bell Pepper, chopped
- 2 cups Chicken Stock
- 2 Bay Leaves
- 1 teaspoon Better Than Bouillon Chicken Flavor
- 14.5 ounces Potatoes, this is a can of cooked diced potatoes and is optional
- Set oven to broil (usually about 550℉) and allow to preheat.
- Cut Anaheim chiles in half, remove stems, seeds and membranes. Peel outer layer of onion and cut lenghwise into 2 or 3 large slices.
- Spray baking sheet with a light coating of cooking spray. Place Anaheim chiles with skin side up on baking sheet, along with whole Serrano chiles, onion and tomatillos. If the tomatillos are very large, you can cut them in half.
- Broil vegetables close to heating element about 10 minutes, turn the Serrano chiles, if necessary, to blacken all sides. Continue heating until the chiles have a nice char.
- Note: While the vegetables are cooking, prepare the pork roast by cutting into small pieces, about 1 ½ inches or so.
- Remove baking sheet from oven. Place chiles into a tightly covered bowl. Allow to cool in the bowl about 10-15 minutes, or until cool enough to handle. Placing the chiles in an airtight container like this will allow them to "sweat", making them easier to peel.
- Using fingers, gently peel and rub off the charred skin of the Anaheim chiles. Remove peel, stem and seeds from Serrano chiles.
- Place all the roasted vegetables and chiles with charred skins removed into blender. Tip the baking sheet into the blender to catch any liquids. Add ½ cup water and blend until smooth. Set aside.
Pork Chile Verde
- In a small bowl, mix together garlic powder, onion powder, oregano and cumin.
- Stir the spice mixture into the bowl of roast pieces.
- Optional: See below for oven and crockpot instructions.
- Press the Saute button on the Instant Pot to begin cooking in saute mode. Add olive oil. When heated, add seasoned roast pieces, one layer at a time. Sear on all sides about 5 minutes. Depending on the size of your Instant Pot, you may need to do this in several batches. This 2 ½ pound roast required three batches. Remove seared pork to plate and set aside.
- If necessary, add more olive oil. Add chopped onion and chopped bell pepper to Instant Pot, still in Saute mode. Stir frequently until fragrant, about 3-5 minutes.
- Press the Cancel button on the Instant Pot to reset.
- Return the roast pieces to the Instant Pot. Pour in the salsa verde from the blender. Add 2 cups chicken stock, 1 teaspoon bouillon and 2 bay leaves.
- Check the Instant Pot lid to ensure the gasket is in place and nothing is blocking the vent. Place lid on top and set lever to Sealing. Press the Manual button on the Instant Pot and set to high for 35 minutes, then natural release. The entire cook time will be about one hour or so.
- Press the Cancel button to reset or remove cord.
- Can be served immediately. Remove bay leaves before serving.
- Optional: Stir in one can diced potatoes.
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