Do you want and easy meal to have on a busy weeknight or to meal prep? This pork chile verde made with pork, potatoes, and salsa verde is here for YOU!

Pork chile verde in a white skillet. Jalapenos, tomatillos, lime, and cilantro as props

Growing up I noticed my mom was very resourceful when it came to planning meals for us. One thing she made often was carne con chile, or meat with chile sauce, like this pork chile verde. This was the logical thing to do with any left over salsa, veggies on hand, and meat found in the freezer. Making a salsa is so easy and economical and cooking any kind of meat in salsa makes for the perfect meal. Add a side of rice, calabacitas, or zucchini, and eat with tortillas.

This pork chile verde is one of my favorites because it only takes 3 ingredients, (if you have a batch of salsa verde made), and can be made in a slow cooker, instant pot, or stove top. I’ve said it before, stove top is always my preferred method to cook anything. However, I work full-time Monday through Friday and sometimes I need other options. The potatoes may get extra soft with the slow cooker and instant pot version so these can be cooked separately.

Two white bowls with pork chile verde. Glass of water, lime wedges, and cilantro.

When making this recipe I highly recommend using my salsa verde recipe. Homemade salsa makes a huge difference in this recipe. However, you can absolutely use a store-bought salsa verde. I always add potatoes to this recipe as it makes it extra hearty and comforting. This recipe is Whole30 compliant as is and I serve it with cauli rice or veggies to make it a complete meal. Calabacitas is often something we serve as a side with a meal like this. Zucchini sauteed with onions, tomatoes, and jalapenos. You really can’t go wrong with serving this with any vegetable side. Not doing Whole30 or any low-carb eating? Definitely eat this with a side of white rice and a flour tortilla.

White bowl with pork chile verde and silver spoon. Flour tortillas on the side.

This is a perfect meal to meal prep for the week. Either make the entire meal and have a batch ready for the week or prep the ingredients ahead of time. I like to have the pork butt or shoulder fat-trimmed and cubed ready to cook. I will also have batch of salsa ready to go and the potatoes cubed and in a bowl of water to prevent browning. Here’s a great tip for you: eat this for breakfast or brunch with a fried egg on top. Seriously, so good and you will NOT be disappointed.

Print Recipe

Pork Chile Verde

Pork and potatoes in a salsa verde sauce

Course: Main Course

Cuisine: Mexican

Keyword: mexican food, mexican recipe, pork chile verde, salsa verde

Servings: 6 servings

Ingredients

2 lb pork shoulder or butt cubed
2 russet potatoes cubed
½ onion chopped
3 cups salsas verde
salt & pepper to taste
oil of choice

Instructions

Stove top

Place dutch oven or large skillet over medium heat and add oil.
Once oil is hot, add onion and pork. Cook until pork is no longer pink and any liquid that has formed has cooked off.
Add potatoes and season with salt & pepper. Cook until pork is browned and potatoes start to soften.
Add salsa verde, cover with lid, and simmer for 20 minutes until potatoes are soft and cooked through.

Slow Cooker

Sear pork in a pan with some oil until browned.
Add the rest of the ingredients to slow cooker and cook on high for 2 hours or low for 4 hours.
If wanting to cook for longer, (6-8 hours), see note*

Instant Pot

Turn instant pot to saute mode, add oil, onions, and pork. Saute until pork is slightly browned.
Add the rest of the ingredients to instant pot, cover, switch to high pressure cooking, and cook for 10 minutes.
Carefully manually release steam.

Notes

*If wanting to cook for longer, (6-8 hours), do not place potatoes in the slow cooker and leave the pork to cook with the salsa. Cook potatoes separately in a skillet with some oil until softened and add to pork once it’s cooked. This is to avoid potatoes turning to mush.