Instant Pot Pork Chili Verde with Cheese

We're taking your favorite Instant Pot Pork Chili Verde recipe up a notch with handfuls of melty mozzarella cheese in each bowl for supreme pork chili verde status.

Kate Ramos

Instant Pot Pork Chili Verde with Cheese

We're taking your favorite Instant Pot Pork Chili Verde recipe up a notch with handfuls of melty mozzarella cheese in each bowl for supreme chili status.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 6 servings

Course: Soup

Cuisine: Mexican

Ingredients Method Notes

Ingredients

2 tablespoons olive oil
2 1/2 pounds cubed pork shoulder
2 teaspoons kosher salt
1 teaspoon ground white pepper
1 pound chopped tomatillos
2 chopped Serrano chiles remove seeds if you'd like it less spicy
1 1/2 cups chopped leeks
3 cloves garlic chopped
4 carrots cut into big chunks
2 teaspoons ground cumin
2 cups chicken broth
1 cup chopped cilantro
8 ounces shredded mozzarella

Method

Add oil to the instant pot and put on sauté setting. Once oil is hot add pork pieces. Season with salt and white pepper as it browns, stirring occasionally.
Once meat is browned, add tomatillos, chiles, leeks, garlic, carrots, cumin, and broth, stir to combine. Seal instant pot and place on high setting for 50 minutes.
Release steam and uncover pot. Stir in cilantro and season with more salt, if needed.
To serve, place a handful of mozzarella in the bottom of each bowl, ladle the hot stew over the top and serve with tortilla chips and more sliced chiles.

Notes

This can also be made in the slow cooker. Brown the meat on the stovetop then transfer to the slow cooker with remaining ingredients. Cover and cook on low for 8 hours or high for 4.

For the stove top: Brown meat in a large Dutch oven, add vegetables and brown. Add cumin and broth, cover and cook for 2 hours on medium-low. Stir in cilantro and serve with cheese and chips.

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