Pork Verde Chili + 29 Hearty Chili Recipes!

This savory pork verde chili is full of flavor and so hearty and delicious!

When it's National Chili Day, the only thing for it is to whip up some delicious chili! I have to confess, I love chili, but I don't make it very often. It's not something I've had a lot of experience with, and I've never felt very confident in my chili-making abilities. I don't have any family favorite chili recipes that have been passed down through the years, and I've been on the hunt for a great recipe that my family will love. This, my friends, is it! I was inspired by this delicious recipe on Favorite Family Recipes, but changed things up to suit my tastes, and adapted it for the Instant Pot. This pork verde chili has so many of my favorite flavors, and it's easy to make, too!

I made mine in my beloved Instant Pot, but I've included directions for both the Instant Pot and the slow cooker below. I actually made mine with a frozen pork roast that needed to be used, so I cooked mine for 60 minutes at high pressure, and the pork came out tender and cooked through. If you're starting with fresh pork, 30 minutes should be sufficient. If you're not a fan of pork, you could definitely substitute chicken breast, and I'm sure it would be equally delicious.

The green enchilada sauce and green chilies give it so much flavor! I used mild sauce and chilies because my kids are wimps, but you can definitely adjust the spiciness to your taste by using spicier sauce or even adding some sriracha or cholula. We ate ours piping hot with shredded cheddar cheese, tortilla strips, sour cream, and chopped cilantro on top. I also served it with the sweet corn muffins that I shared earlier in the week, and they were perfect together!

Pork Verde Chili

2 pounds pork loin, cut into chunks
1 jalapeño, seeds and ribs removed, chopped
1 medium onion, chopped
1 can (10 ounces) green enchilada sauce
2 cups chicken broth
2 teaspoons minced garlic
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon green Tabasco sauce
2 cans (14 ounces total) diced green chilies
1 tablespoon corn starch
1/4 cup water
2 cans great northern beans, drained and rinsed

To an Instant Pot or slow cooker, add the pork, jalapeño, onion, enchilada sauce, chicken broth, garlic, cumin, chili powder, salt, pepper, Tabasco, and green chilies. Stir to combine, cover and cook for 30 minutes on high pressure (in the Instant Pot) or on low heat for 3 hours (in the slow cooker). In a small bowl, whisk together the corn starch and water. Add the corn starch mixture and the beans to the pot and cook (using the slow cooker function on the Instant Pot) for 30-60 minutes, or until slightly thickened. Taste and adjust salt and pepper if needed.

For more delicious chili recipes, perfect for celebrating National Chili Day, check out these fabulous posts from my Celebrating Food blogger friends: