Make Leftover Pork Chili Verde from leftover pork roast and a few other pantry ingredients. This easy recipe cooks in the Instant pot, Crock Pot or stove.
If you have leftover pork roast, you can throw together this quick and easy pork chili verde in a matter of minutes. This recipe uses just a few ingredients that you may already have in your fridge or pantry!
So, let me say that this isn’t authentic pork chile verde. It’s more of a use-what-you-have type of recipe, which is perfect when you can’t get to the store.
I made this easy pork chili verde with white beans in my Instant Pot from a leftover Crock-Pot pork roast. This is a simple Instant Pot recipe, but you can easily cook the chili in your slow cooker or on the stove.
Ingredients for Easy Green Pork Chili
You only need a few simple ingredients to make green chili pork:
- Leftover pork roast (cooked with plenty of onions and garlic)
- Canned white beans
- Salsa verde
- Green chiles (canned)
- Ancho chili powder
The beauty of using up leftover pork or any meat is that you can use whatever you have on hand. I’ve made this pork chili with garbanzo beans, canned corn, homemade taco seasoning and chicken stock, and both versions were equally tasty!
How to Make Pork Chili Verde in the Instant Pot
Just cut the pork into cubes, and toss it into the pressure cooker. My roast had plenty of onions and garlic, so those got tossed into the pot, too!
Then, I added some ancho chili powder for extra flavor. You can add extra flavor with taco seasoning, but I found it really wasn’t necessary.
Next, pour the salsa verde and diced green chiles over the pork. Then, add the white beans over that.
Pour the water or broth into the pot, and place the lid on the pressure cooker.
Note that you can also add canned corn, even though it’s not a traditional ingredient. My family thought it added a little extra flavor and sweetness.
Since the pork is already cooked, you only need to pressure cook the chili for 5 minutes. Do a 5 minute slow release, then a quick release, and you’re done!
The longest part is waiting for the pot to reach pressure. Since there’s a fair amount of liquid here, it may take 10 to 15 minutes or more, depending upon your model.
How to Make Leftover Pork Chili on the Stove or in the Crock-Pot
You can simply toss everything into a large pot or Dutch Oven, and cook it on your stove until it’s heated through. Let the chili simmer until you’re ready to eat!
If you want to make the chili in your slow cooker, add the ingredients and cook on high for 2 hours or until heated through. Or, cook it on low for about 4 to 6 hours or until hot.
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Instant Pot Leftover Pork Chili Verde Recipe
Instant Pot Leftover Pork Chili Verde
- 3 cups cooked pork roast cubed
- 1 teaspoon ancho chili powder
- 1 cup salsa verde
- 1 4.5 ounce can diced green chiles
- 2 15 ounce cans white beans cannellini or Northern, rinsed and drained
- 2 cups water
- Place the pork into the Instant Pot, and season with ancho chili powder
- Add the salsa verde, green chiles, beans and water over the meat, and do not stir.
- Place the lid on the pot, make sure valve is on sealing position, and hit PRESSURE COOK for 5 minutes. Pot will take several minutes to reach pressure then will begin counting down and cook
- When pot beeps, allow a 5 minute natural release, then do a quick release. When pin drops, carefully open lid, stir chili, taste, and serve
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