This Chile Verde recipe features tender pieces of pork slow cooked in a flavorful chile verde sauce. This delicious pork chili verde is tasty, a bit spicy and easy to make with a few shortcuts.
Chile Verde is a tasty Mexican style pork recipe made with pork shoulder cooked in a savory salsa verde sauce made with tomatillos, garlic and spices.
Although I love authentic Mexican recipes, there are times when I need a few shortcuts to get dinner on the table without a lot of effort. Chili verde made completely from scratch requires a lot of different steps. Tomatillos and chiles are oven roasted and then blended and made into a verde sauce.
This easy chili verde recipe uses store bought ingredients, like canned tomatillos combined with fresh vegetables and spices. This delicious chile verde pork is a quick and easy dump-and-go crock pot recipe perfect for busy weeknights.
Instructions For Making This Chili Verde Recipe In The Instant Pot Below
Chile Verde Ingredients
- Pork Butt: Boston Butt or pork shoulder trimmed and cut into cubes.
- Canned Tomatillos: Usually found in the ethnic aisle of any supermarket. I usually get this one.
- Salsa Verde: Get your favorite brand of tomatillo salsa. Of course you can make homemade salsa verde if you prefer.
- Green Enchilada Sauce: This may seem like an unusual ingredient, but it adds a lot of flavor and a nice consistency to the pork stew.
- Diced Green Chiles: I love this ingredient as it saves me so much time. If you like spicy foods, you can get them hot. I usually get the mild.
- Broth or Water: I use chicken broth. Vegetable or beef broth can also be used.
- Liquid Smoke: Adds a light and subtle smoky flavor. A little bit goes a long way.
- Oil: Olive oil, canola or vegetable oil can be used.
- Onions: Brown, yellow or white onions are a good option.
- Garlic: I use fresh garlic. Garlic paste can be used also.
- Spices: Ground cumin, dried oregano, salt and ground black pepper.
- Cornstarch: This is used to thicken the sauce.
How To Make Chile Verde
- Season: Season the pork with salt, pepper and ground cumin.
- Sear: Brown the pork pieces in a skillet until golden brown.
- Add To The Slow Cooker: Remove the pork from the skillet and place the meat in the crock pot.
- Process: In a food processor, blend the canned tomatillos until smooth.
- Place Ingredients In The Crock pot: Add the tomatillos, onion, garlic, salsa verde, green enchilada sauce, diced green chiles, oregano, cumin and liquid smoke into the slow cooker.
- Cook: Cook on low for 6 hours, or on high for 4 hours.
- Thicken and Finish Cooking: One hour before the cooking is done, mix the cornstarch with water or broth and stir it into the hot stew. Cook for an additional hour and serve!!
Chili Verde Recipe Tips
- You can make Chile Verde in the Instant Pot. Set the pressure cooker to saute and sear the pork. Place all the ingredients into the Instant Pot and cook on high pressure for 24 minutes. Allow pressure to release naturally for 10 minutes. Release the remaining pressure and press saute. Stir in the cornstarch slurry and allow it to cook for 3-5 minutes or until the sauce thickens a bit.
- Pork Green Chili can be served with warm tortillas, a side of rice and beans or be made into green chile burritos or tacos.
- Leftover Chile Verde can be stored in an airtight container in the refrigerator for up to 3 days. This recipe can also be frozen.
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Pork Chile Verde
- 3 – 4 pounds pork butt (or shoulder), cubed
- Salt and ground black pepper to taste
- 1/2 teaspoon ground cumin
- 1 – 2 tablespoons olive oil
- 1 11-ounces canned tomatillos
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 16-ounces jar salsa verde
- 1 10-ounces can green enchilada sauce
- 1 4-ounces can diced green chile (I use mild)
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon liquid smoke
- 3 tablespoons cornstarch
- 1/4 cup water or chicken broth
- Season the pork with salt, pepper and 1/2 teaspoon of cumin.
- In a large skillet, heat 1 tablespoon of oil over medium – high heat. Working in batches (to not overcrowd the skillet), add the pork to the skillet and cook until golden brown. Add additional oil, if needed. Transfer the seared pork to the slow cooker.
- Add the tomatillos to a food processor and blend until smooth. Transfer the tomatillos to the slow cooker.
- Add the onions, garlic, salsa verde, green enchilada sauce, diced green chiles, oregano, cumin and liquid smoke to the crockpot. Mix to combine.
- Cook on low for 6 hours or on high for 4 hours. About an hour before serving, mix 3 tablespoons of cornstarch with 1/4 cup of water or chicken broth. Stir in the cornstarch mixture and cook for an additional hour. Adjust seasoning to taste and serve!
- Instant Pot Instructions: Set the pressure cooker to saute and sear the pork. Place all the ingredients into the Instant Pot and cook on high pressure for 24 minutes. Allow pressure to release naturally for 10 minutes. Release the remaining pressure and press saute. Stir in the cornstarch slurry and allow it to cook for 3-5 minutes or until the sauce thickens a bit.