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Pokr chile verde in white bowl, flour tortillas on side
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5 from 1 vote

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


  • 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


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.


*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.