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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.

pork chili verde in white bowl

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.

Looking for more leftover pork recipes? You might also like my recipe for Leftover Pork Roast Soup or easy Sheet Pan Pulled Pork Nachos.

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
  • Water

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.

leftover pork with ancho chili powder in instant pot

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.

pork chili verde with white beans in the pressure cooker

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.

pork chili verde in ladle over instant pot

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.

pork chili verde in white bowl with beans

Instant Pot Leftover Pork Chili Verde Recipe

5 from 8 votes

Instant Pot Leftover Pork Chili Verde

By: Dee
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.
Prep Time: 5 minutes
Cook Time: 5 minutes
pressure time: 20 minutes
Total Time: 30 minutes
Servings: 6


  • 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
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  • 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


Recipe was made in 6 quart and 8 quart Instant Pot pressure cookers. Any brand can be used.
My leftover pork had plenty of onions and garlic. If yours does not, you can add some or add a packet of your favorite taco seasoning or salt and pepper,  although there is a lot of flavor in the salsa verde.
Can also add canned corn or use chicken broth instead of water or leave out the beans or use black beans.


Calories: 238kcal, Carbohydrates: 24g, Protein: 15g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 51mg, Sodium: 986mg, Potassium: 83mg, Fiber: 1g, Sugar: 20g, Vitamin A: 512IU, Vitamin C: 4mg, Calcium: 62mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Mexican
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Recipe Rating


  1. Melinda Mehlau says:

    I rarely rate recipes although I should. This one was fabulous! I accidentally overcooked a pork loin roast and used this recipe to save it. My husband said it was amazing. Easy and I’m sure would have been even better with not overcooked meat. The only change I made was to use hatch chilis since that’s what I had on hand.5 stars

  2. Cathy says:

    I love how easy this is! Perfect for busy nights!

  3. Sandra | A Dash of Sanity says:

    It was a huge hit at my house!! Really delish!5 stars

    1. Dee says:

      So glad you liked it, Sandra. Thank you!

  4. Catalina says:

    Sounds interesting! I have often leftover pork!5 stars

  5. katerina @ says:

    mmm..this sounds really good!!5 stars

  6. Amanda says:

    I loved this! Thank you for sharing!5 stars

    1. Dee says:

      Thanks, Amanda! I’m happy you liked it!

  7. Suzy says:

    Perfect way to use up leftovers! So tasty too!5 stars

    1. Dee says:

      Thank you so much, Suzy! Glad everyone liked it!

  8. Sue says:

    This is such a flavorful dish and a great way to utilize leftovers!5 stars

    1. Dee says:

      Thanks so much, Sue. I’m glad you liked it!