Instant Pot Chile Verde

Instant Pot Chile Verde

From Colin St John, adapted from a recipe created by legendary Denver Post food editor Helen Dollaghan.

Serves 4

Note: The most ubiquitous chiles on the Front Range are from Select New Mexico (which is actually a Denver-based company) and Bueno. Chiles almost always only come in “hot” and “mild.” If you prefer a medium heat, buy a package of each and double the recipe. Or add some jalapeños or serranos to a mild batch. If you use fresh chiles, chop them and add at least enough broth to cover to the rest of the ingredients.


1 pound pork, cut into 1 1/2-inch cubes (lean pork shoulder, loin or chop)
1 teaspoon kosher or sea salt
Freshly ground pepper to taste
1/4 cup canola oil
1 tablespoon ground cumin
1 1/2 tablespoons dark chile powder
1 1/2 tablespoons dried oregano
2 cloves garlic, crushed
1 medium onion, diced
1 14.5-ounce can low-sodium chicken broth
1 24-ounce package or 2 13-ounce packages frozen roasted green chiles, defrosted (or the equivalent in fresh-roasted green chiles)
1 tablespoon tomato paste
1 lime, halved
Sides of flour or corn tortillas, crumbled tortilla chips, chopped cilantro, diced avocado, lime wedges, shredded cheese


Set Instant Pot to Sauté and, once hot, add oil and pork. Brown pork on all sides, sprinkling with salt and pepper. Add cumin, chile powder, oregano, garlic and onion, and stir well. Add broth, chopped chiles, tomato paste and squeeze of one half of lime. Stir well; sauté until mixture in pot just begins to bubble. Press Cancel.

Close the lid and cook on High Pressure for 25 minutes, then allow for 5 minutes Natural Release followed by a Quick Release. Open the lid and serve with the sides.

For additional chile heat: Add seeded and chopped jalapeño or serrano chiles along with the chopped and roasted green chiles in the cooking pot, or the same, fresh, seeded and finely chopped as part of the sides.

Marczyk Chili Con Carne


Our own recipe from us to you.

2 Lb Butcher’s Choice ground beef
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
2 medium yellow onions, peeled and diced
1 tsp minced garlic
2-1/2 tsp Kosher salt
1 Tbl ground cumin
1 Tbl dried oregano
1/2 - 7oz can chipotles in adobo, chopped or pureed
1 – 6oz can tomato paste
3 Tbl Apple cider vinegar
4 - 15 oz cans kidney beans
4 – 15 oz cans diced tomatoes
1-3/4 Qts water

Over medium-high heat, brown beef in large stockpot, breaking into small pieces as it cooks. When browned, remove with a slotted spoon to a bowl and reserve. Drain off all but a few tablespoons of fat from the stockpot. Return pot to stovetop, and add onions, peppers, garlic, and salt. Saute vegetables until translucent, about five minutes. Add pureed chipotles, cumin, oregano, and tomato paste. Stir well to combine, and cook for about ten minutes. Deglaze the pot with vinegar.

Drain and rinse beans and add to stockpot with reserved beef, tomatoes, and water. Bring to a boil, then reduce to a simmer for one hour. Re-season with salt and pepper.