Instant Pot Pork Chili Verde is a nice chili for game day or to warm you up on those cold winter days. This pork chili verde cooks quickly in the pressure cooker and offers tons of flavor and protein to keep your satisfied! 

INSTANT POT PORK CHILI VERDE

Have you recovered from the Thanksgiving food coma yet? 

I hope you all enjoyed the holiday with family and friends. I know we did. We spent our holiday relaxing, sharing food and conversation together. Now that we are back in the swing of things I wanted to share a pressure cooker recipe with you guys for a Instant Pot Pork Chili Verde. 

I am a lover of all things that involve salsa verde. I especially like to grow tomatillos in the summer and make homemade salsa verde. There is something so addicting about the sweet, slightly spicy salsa that I just can’t quit. With today’s pork chili verde recipe you can use your favorite store bought salsa verde or you can use a homemade version. 

One of my favorite things about this chili is that it always leaves me feeling satisfied. The ground pork and hominy provide protein and help bulk up the soup. The spices that go into this chili work great together and give it a punch of flavor. This Instant Pot Pork Chili Verde also uses hominy. If you don’t know what hominy is or where to find it let me fill you in. 

WHAT IS HOMINY?

You can usually find hominy in the Mexican section of the grocery store or near the canned beans and vegetable. Hominy is dried corn that has been soaked in a mineral lime bath. Ground hominy can be used in your favorite Mexican foods like tortillas for enchiladas or tamales. 

I often make this this chili as a mean along with corn bread and steamed green beans but it would also be a nice starter to any Mexican meal like these Vegetarian Black Bean Enchiladas or these Cheesy Chicken Enchiladas. As the weather gets colder this is one to add to your list. It also works really nicely for game day. I like to make a big pot of it and let everyone add their own garnishes along with a big pan of cornbread. 

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Ingredients

For the chili

• 1 pound ground pork
• 3 Tablespoon olive oil, divided
• 3 garlic cloves, minced
• ½ cup onion chopped
• 1 teaspoon chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon oregano
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper {optional}
• 2 - 15.5 ounce cans of white beans {cannellini or great northern}
• 1 -15.5 ounce can of hominy
• 16 ounce jar of your favorite salsa verde
• 1- 4 ounce can of diced green chilies
• 6 cups chicken broth
• Salt and pepper to taste

Garnishes

• Cilantro, chopped
• Avocado
• Cheese
• Green Onion, chopped
• Jalapeños, chopped

Instructions

1. Set your Instant Pot or your pressure cooker to normal sauté setting. Let it heat before adding the olive oil. Once heated add 2 Tablespoons olive oil and let the oil heat for about 20 seconds making sure the oil is covering the whole bottom of the Instant Pot.
2. Add the ground pork and let cook for 2 minutes without stirring. Use a large wooden spoon to break apart the pork and continue to sauté until the pork is cooked through, about 4-5 minutes.
3. Drain the fat from the pork and set aside in a bowl. Add the remaining 1 Tablespoon olive oil to the Instant Pot on the sauté mode still. Add the garlic and onion and cook for 1 minute. Add chili powder, cumin, paprika, oregano, paprika and cayenne pepper and continue to sauté for another minute.
4. Add 1/2 of a cup of chicken broth. Use your spoon to deglaze the pan by scraping away all of the browned bits of food.
5. Add the pork back in, the white beans, hominy, the salsa, green chiles and the remaining broth. Cancel the sauté function.
6. Close lid and pressure cook on Manual at High Pressure for 4 minutes, followed by quick release when time is up. Open the lid carefully. Taste and add salt and pepper and adjust seasoning.
7. Serve warm in bowls with your favorite garnishes.