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WW Recipe of the Day: Easy 2-Ingredient Instant Pot Pork Chili Verde
Pork chili verde, or green chile pork, a staple of the Southwest is a favorite of mine. It doesn’t get much easier than this easy Instant Pot (affiliate link) version made with just 2 ingredients. If you don’t have this multi-cooker/pressure cooker, I’ve also included instructions for making it in the slow cooker.
What is Salsa Verde?
Salsa verde, which translates as “green sauce” is a Mexican green salsa made with roasted tomatillos, chili peppers, onion, garlic, lime juice and cilantro. Don’t be deceived by the cooling green color though, some brands can get quite spicy.
You will find a variety of brands and heat levels in the Mexican food aisle of most grocery stores. Use your favorite in this recipe or give a new one to try. I used the Hatch Valley 505 Green Chiles (affiliate link) brand in medium. It’s made in New Mexico, has great flavor and not too much heat.
How Many Calories and WW Points in this Easy Low Carb Chili Verde Pork?
To keep this Easy Chile verde pork, low in calories and WW Points, I opted for a pork sirloin roast, which is extremely lean.
According to my calculations, each serving has 183 calories.
To see your WW Points for this recipe and track it in the WW app, Click here!
3 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
How to Make 2-Ingredient Pork Chili Verde Step by Step
Step 1: Gather and prepare all ingredients.
Step 2: Cube the pork roast into 1-2 inch chunks.
Step 3: Add the pork chunks to the Instant Pot (affiliate link) and sauté until golden brown.
Step 4: Add the jar of salsa verde and water to the pork and stir to combine.
Step 5: Set the InstantPot to cook on HIGH pressure for 24 minutes.
Step 6: Let the pressure cooker do a natural release.
Easy Low Carb Chile Verde Pork Recipe Notes
- If your pork roast is over 2 pounds, adjust the cooking time accordingly (approximately 12 minutes per pound on HIGH pressure).
- Substitute cubed chicken for the pork and adjust the Instant Pot cook times accordingly (approximately 5 minutes per pound for chicken breast and 10 minutes per pound for thighs).
- Brown the pork in batches if necessary.
- Add 1-2 tablespoons of cornstarch to the sauce if you like the sauce a little thicker.
- Optional to garnish with a fresh cilantro and a squeeze of lime juice.
Can I make this Chile Verde Pork in the Slow Cooker?
If you have more time, this recipe can also be done in a slow cooker. You can skip the saute step and just place the pork, salsa, and water in a crock pot. Cook on LOW for 4 to 6 hours, or until tender.
Chili Verde Pork Serving Suggestions
- Serve this as a side with slow roasted acorn squash or sautéed summer squash.
- Enjoy it with beans and rice.
- Have a cup alongside a simple green salad or on top of some brown rice.
- Wrap some in a warm tortilla for a tasty burrito.
Ways to Use Leftover Pork Chile Verde
- Make a quesadilla with a low carb tortilla (affiliate link), with cheese and diced tomatoes.
- Top some chili with cheese and bake or microwave (affiliate link) for a delicious warm dip to serve with corn chips.
- Turn it into a soup by adding broth, a can of black beans and fresh veggies or a can of corn.
- Make a hearty casserole by add rice, beans, and cheese then bake.
- Mix with some shredded lettuce and cilantro for a “green” twist on a taco salad.
If you’ve made this low carb, protein-packed Pork Chili Verde, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy 2-Ingredient Instant Pot Pork Chile Verde
Ingredients
- 2 pounds boneless pork (I used a pork sirloin roast)
- 1 jar (16 - 20 ounces) salsa verde
- 1/4 cup water
Instructions
- Cube the pork roast into 1-2 inch chunks.
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Add the pork chunks to the Instant Pot and saute until golden brown.
- Select CANCEL. Add the jar of salsa verde and water to the pork and stir to combine.
- Secure the lid and set pressure valve to SEALING. Select MANUAL; and cook on HIGH pressure for 24 minutes.
- Select CANCEL. Keep the pressure valve in SEALING position and let pressure release naturally.
Slow Cooker Instructions
- If you have more time, this recipe can also be done in a slow cooker. You can skip the saute step and just place the pork, salsa, and water in a crock pot. Cook on LOW for 4 to 6 hours, or until tender.
Notes
- If your pork roast is over 2 pounds, adjust the cooking time accordingly (approximately 12 minutes per pound on HIGH pressure).
- Brown the pork in batches if necessary.
- Add 1-2 tablespoons of cornstarch to the sauce if you like the sauce a little thicker.
- Optional to garnish with a fresh cilantro and a squeeze of lime juice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best ever. I’ve made it multiple times
Having the girls over for dinner today
It’s in my crockpot
I serve it with tzatziki, naan bread,
Roasted carrots & Mexican black beans
Yummy
Hi Traci,
Glad you like it. Thanks so much for taking the time to let me know! ~Martha
This is so funny. This is exactly how I do chili verde at home. A big costco bottle of 505 hatch and 3-5 pounds of cut up and browned pork butt. 30 minutes, and then corn starch to thicken. So easy and so delicious. Google just recommended this recipe for me and I’m like… This is my recipe.