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 an Instant Pot Pork Chili Verde. 

If you like pork in soups you need to also try this Slow Cooker Pork Pozole, Italian Sausage Soup or this Easy Pork Chili.

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.

This pork chile verde is a simple 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. We also love to eat this Instant Pot Pork Chili, Chili Con Carne, Easy Pork Chili, Instant Pot Turkey Chili or this Beef Chili Recipe.

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 chili verde also uses hominy. If you don’t know what hominy is or where to find it let me fill you in. 

If you like easy instant pot recipes you should also try this Instant Pot 15 Bean Soup or this Instant Pot Taco Soup.

Recipe Ingredients

• Ground Pork: The protein in this soup is ground pork. You could sub ground beef, chicken or turkey if that is what you have on hand. Make sure to drain the excess fat if you use beef.
• Garlic Cloves and Yellow Onions: The garlic and onion adds nice flavor to the soup.
• Spices: This recipe uses chili powder, cumin, oregano, paprika and cayenne red pepper. You can mix up the spices based on what you like in your soup. Some other spices that would work nicely are Mexican oregano, crushed red pepper or chipotle chili powder.
• Beans: I added cannellini or great northern beans into this chili verde. You can sub other beans like black beans, kidney beans, red beans or chickpeas in place of them.
• Hominy: I really like adding hominy into Southwest style soups. If you can’t find it or don’t like it you can skip it or add regular corn. 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. 
• Salsa Verde: One of my favorite parts of this soup is the salsa verde. You can use a store-bought version or make my Tomatillo Salsa Verde that is made using fresh tomatillos.
• Diced Green Chiles: Diced green chiles typically offer a vibrant and slightly tangy flavor with a mild to moderate level of heat, depending on the variety and preparation. They often have a fresh, grassy undertone with a hint of fruitiness.
• Broth: Add in chicken broth or chicken stock. You also could use vegetable broth or vegetable stock.

How to Make Instant Pot Pork Verde Chili

1. Heat Oil: 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 Ground Pork: 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. Add Spices: 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 Broth: Add 1/2 of a cup of chicken broth. Use your spoon to deglaze the pan by scraping away all of the browned bits at the bottom of the pot.

5. Add Remaining Ingredients: Add the pork back in, the white beans, hominy, the salsa, green chiles and the remaining broth. Cancel the sauté function.

6. Cook on High Pressure: 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: Serve warm in bowls with your favorite garnishes.

WHAT TOPPINGS TO ADD TO MY PORK CHILI VERDE RECIPE?

• SOUR CREAM
• FRESH CILANTRO
• CHOPPED AVOCADO
• DICED RED ONION
• DICED TOMATOES
• SHREDDED CHEESE
• JALAPENO PEPPERS
• SERRANO PEPPERS
• FRESH LIME
• TORTILLA CHIPS
• PICKLED RED ONIONS

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. 

Other Pork Recipes You Might Like:

HOW TO BAKE PORK CHOPS IN THE OVEN

HOW TO MAKE PORK TENDERLOIN IN THE SLOW COOKER 

SLOW COOKER PORK SHOULDER RECIPE 

PORK SOUVLAKI WITH TZATZIKI

CAST IRON PORK TENDERLOIN

PINEAPPLE PORK CHOPS