Name: Instant Pot Chile Verde Pork with Great Northern Beans
Prep time: 20 min
Cook time: 55 min
Ingredients: 4 lbs. pork butt roast/shoulder (trimmed and cut into chunks); 7 fresh tomatillos (husked and chopped); 1 yellow onion (diced); 3 jalapenos (stemmed, seeded, and diced); 4 Anaheim peppers (seeded and diced); 6 cloves garlic (minced); 4 4 oz. cans green chilis w/juice; 2 tsp salt; 2 tsp ground cumin; 2 tsp dried oregano; 1 tsp coriander; 1/4 tsp cayenne pepper; 2 Tbsp vegetable oil or olive oil; 1 cup broth or water; 3 cans Great Northern Beans (drained and rinsed)

Chile Verde pork with Great Northern beans is a tantalizing dish made effortlessly in the Instant Pot. This recipe combines succulent pork, tender Great Northern beans, and a flavorful broth infused with the vibrant flavors of green chilies, tomatillos, and spices.

instant pot chile verde pork with great northern beans text graphic with photos of finished dish in a bowl with cilantro and lime garnish.

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INGREDIENTS FOR INSTANT POT CHILE VERDE PORK with Great Northern Beans:

4 lbs. pork butt roast/shoulder, trimmed and cut into chunks
7 fresh tomatillos, husked and chopped
1 yellow onion, diced
3 jalapenos, seeded and diced
4 Anaheim peppers, seeded and diced
6 cloves garlic, minced
4 (4 oz.) cans green chilis w/juice
2 tsp salt
2 tsp ground cumin
2 tsp dried oregano
1 tsp coriander
1/4 tsp cayenne pepper
2 Tbsp vegetable oil or olive oil
1 cup broth or water
3 cans Great Northern Beans, drained and rinsed

Here’s a detailed description of this mouthwatering creation:

The dish begins with chunks of pork shoulder, carefully seasoned with salt, pepper, and a hint of cumin for added depth. These pork pieces are then seared to perfection in the Instant Pot, locking in their juices and creating a rich, caramelized exterior.

Next, a symphony of aromatics fills the pot as diced onions, minced garlic, jalapeños, anaheim or poblano peppers, and tomatillos are sautéed until fragrant, infusing the dish with layers of flavor. The star of the show is the green chili sauce. Made from roasted tomatillos, poblano peppers, and green chilies, this vibrant sauce brings a tangy brightness and a gentle heat that perfectly complements the richness of the pork. The best news is the Instant Pot does all the work in making said sauce.

Chile Verde Pork with Great Northern Beans in a bowl with a lime wedge and tortilla chips.

chile verde pork with great northern beans in a bowl

Once the aromatic veggies are added to the pot, along with a splash of chicken broth or water, the Instant Pot works its magic, tenderizing the pork and infusing it with the essence of the chili verde sauce.

After a brief stint under pressure, the Instant Pot releases its steam, revealing a piping-hot concoction of fork-tender pork, and a luscious broth bursting with flavor. The Great Northern beans are added to the mix, their creamy texture providing a delightful contrast to the tender meat. Garnished with a sprinkle of fresh cilantro and a squeeze of lime juice, each spoonful offers a symphony of taste sensations – from the earthiness of the beans to the zing of the chili verde sauce.

This chile verde pork with Great Northern beans is a testament to the wonders of the Instant Pot, delivering a restaurant-quality dish with minimal effort. Whether served over rice, alongside warm tortillas, or simply enjoyed on its own, it’s sure to be a crowd-pleaser that leaves everyone craving seconds.

STEP-BY-STEP Instructions for Chile Verde Pork:

Start by prepping the pork and the aromatic veggies. De-seed the peppers, or leave some in for added heat. We used Anaheim peppers in this recipe, but Poblano peppers are a great substitute. Anaheim peppers have a milder taste than Poblano peppers. Poblano peppers have a somewhat smoky flavor, while Anaheim peppers have a slightly sweet and more peppery flavor. Both peppers have a mild to medium heat level and get hotter the riper, and more red, they get.

Tomatillos:

You want to remove the outer husk of the tomatillos, then wash them. We will be blending the sauce in the Instant Pot after the pork is cooked and removed, so it is fine to leave them in big chunks.

GARLIC:

Finely mince the garlic and set it with the veggies.

minced garlic on diced peppers in a bowl

PORK:

Start with a four-pound pork butt roast or pork shoulder, and trim off excess fat. Cut the pork into chunks. Set the Instant Pot to the “saute” setting and wait for it to read “HOT.” Once it reads “HOT,” add the vegetable or olive oil. Sprinkle the pork with salt and pepper and sear in batches. The extra step of browning the meat adds an enhanced depth of flavor.

SAUTE THE VEGGIES:

Once all of the pork is browned and removed from the Instant Pot, add in the veggies and saute for a few minutes to release the juices and deglaze the pot. Make sure to scrape the bottom of the pot to remove any brown spots from searing the meat.

SEASONING:

Let’s kick up the flavor. Add the oregano, cumin, coriander, and cayenne pepper. The cayenne will add a little heat and can be left out for a mild Chile Verde Pork, or add a little more if you like heat. Add the salt here as well, minus any you used to sprinkle on the pork when searing.

bowl of seasonins: salt, oregano, cumin, coriander, cayenne pepper.

CHILES:

Next, add the chiles to the pot with the other veggies. Make sure to use all the juice from the canned chiles, this juice, along with the broth, is what will allow the Instant Pot to come up to pressure and cook everything. Remember, we will be blending the veggies at the end, so just throw the chiles in whole. Stir the veggies, seasonings, and liquid all together.

seasoning and chile peppers added to the pot.

peppers and onions, tomatillos in the instant pot.

Add all of the seared pork back to the pot along with the 1/2 cup broth or water and stir everything together. Place the lid on the Instant Pot and set it to cook on high pressure for 25 minutes. It will take some time to come to pressure, then it will begin counting down from 25. Once it reaches zero, allow the Instant Pot to naturally pressure release for about 20 minutes. Quickly releasing the pressure can cause the meat to be tough. Be patient and have deliciously tender pork.

pork and pepper in the Instant pot for Chile Verde Pork with Great Northern Beans.

YOU’LL WANT TO DRINK THIS SAUCE:

Once the pressure has naturally released for 20 minutes, open the lid and use a slotted spoon or fork to remove the pork to a plate or a bowl. Using an immersion blender, blend the veggies until smooth. This is going to create the most amazingly flavorful sauce to compliment that deliciously tender pork. (If you don’t have an immersion blender, this can be done in an upright blender, but be VERY careful and blend in batches because this is HOT.)

Immersion blender blending the veggies into a sauce in the instant pot.

GREAT NORTHERN BEANS:

Once you have a beautifully blended sauce, add in your drained and rinsed beans and stir. The sauce should still be very hot and will bring the beans up to temperature quickly.

Beans in a strainer pouring into the instant pot.

Great Northern Beans on top of the Chile Verde sauce.

FINISHING TOUCHES to Chile Verde Pork with Great Northern Beans:

Add the pork back to the pot and stir everything together. Garnish with fresh cilantro, a squeeze of lime juice, sour cream, and avocado. Serve over rice, alongside warmed tortillas, or on its own with corn or tortilla chips. We sure hope you love this recipe as much as we do!

Bowl of Chile Verde Pork and Great Northern Beans in a bowl with a lime wedge on the edge.

Bowl of Chile Verde Pork and Great Northern Beans in a bowl with lime and cilantro garnish.

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