You can tell if a Mexican restaurant is authentic by sampling their Chile Verde; at least that’s what my Mexican friends have always told me. And I learned to make incredible Chile Verde from Teofila Padilla, who was the cook at a Mexican restaurant I owned in the 70s. The dish was time consuming, and the roux that thickened the dish had to be the perfect color to turn out right. If you have a lot of time, feel free to make my restaurant version of Slow Cooker Chile Verde. However, after making some quick enchiladas one day, using green chile enchilada sauce from a can (while the red version of canned enchilada sauce is a major food crime, the green is actually quite good), I got a brainstorm since the sauce has much the same taste as traditional chile verde. So I cut up a pork loin roast, dredged the pieces in flour, and browned them in my Instant Pot. I then poured green enchilada sauce and a can of tomatoes and green chilies (blended so there were no telltale chunks) over the pork. The mixture only had to cook for 20 minutes, and the finished product came out delicious, with very tender pork chunks. Make sure you use pork loin and not pork tenderloin; they are very different cuts of meat and the tenderloin would overcook and be dry.

The Official Hancock tasters love this version, and leftovers can be layered with corn tortillas and cheese to make a chile verde enchilada bake. It is also good over rellenos, in omelets, and over burritos and taquitos. This chile verde is versatile and easy, so you who are busy (and who isn’t?), you can have this made in less than an hour.

12 Servings

2 tablespoons vegetable oil
3 to 4 pounds pork loin, trimmed of all fat and cut into 1/2" pieces
1/2 cup flour

2 28 oz. cans green enchilada sauce, such as Las Palmas
1 10 oz. can tomatoes and green chilies, such as Rotel, blended

1. Heat the vegetable oil in the Instant Pot on the sauté setting.
2. Mix the pork pieces and flour; add to the Instant Pot and stir to coat with the oil.
3. Continue cooking, stirring often, until the pork pieces are white.
4. Pour the enchilada sauce and tomatoes over and stir.
5. Cover the pot, set the valve to sealing, and set the pot to manual for 20 minutes.
6. When the cycle has finished, release the pressure, stir, and serve.

Amount Per Serving
Calories 262 Calories from Fat 99
Percent Total Calories From: Fat 38% Protein 38% Carb. 24%

Nutrient Amount per Serving
Total Fat 11 g
Saturated Fat 3 g
Cholesterol 71 mg
Sodium 883 mg
Total Carbohydrate 16 g
Dietary Fiber 2 g
Sugars 2 g
Protein 25 g

Vitamin A 6% Vitamin C 2% Calcium 0% Iron 5%