Instant Pot (or Slow Cooker) Low-Carb Green Chile Pork Taco Bowl (Video)
Make low-carb green chile pork in the Instant Pot (or in your slow cooker if you prefer) and then serve it over cauliflower rice for these Instant Pot Low-Carb Green Chile Pork Taco Bowls! This tasty dinner idea is also Keto, low-glycemic, gluten-free, and South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.
Watch the video to see if you might like to make
Instant Pot (or Slow Cooker) Low-Carb Green Chile Pork Taco Bowl!
The Instant Pot is becoming a pretty popular gadget at my house, but let me start out by saying that you can also make this Low-Carb Green Chile Pork Taco Bowl in another electric pressure cooker, in a stovetop pressure cooker, or check my recipe for Slow Cooker Pulled Pork and make it in a slow cooker if you prefer!
But please make these Green Chile Pork Taco Bowls if you like green chile pork! We used those inexpensive pork sirloin roasts that you get at Costco for the pork in this recipe, and it worked perfectly. One thing that bumped up the flavor in the Green Chile Pork Taco Bowls was the addition of one finely diced Poblano chile pepper to my Best Easy Cauliflower Rice for serving, but if you’re watching your budget or don’t want to bother with it, the recipe will still be great without it. And yes, you can make this with frozen cauliflower rice!
We ate this with some lime squeezed over the saucy pork and cauliflower rice, and then topped with grated cheese and a dollop of sour cream. But any of the toppings that you enjoy on tacos would be wonderful on Green Chile Pork Taco Bowls, so go ahead and add hot sauce, salsa, avocado, diced tomatoes, or anything else your taco-loving heart desires. You could also eat this spicy pork inside Lettuce Wraps or make tacos with low-carb tortillas if you prefer.
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If you want to keep the Green Chile Pork Taco Bowls low-carb, you’ll have to look for a brand of tomatillo salsa that doesn’t have added sugar. (Tomatillos have some natural sugar, but sugar shouldn’t be listed as an ingredient. Look for one with not more than 2-3 grams of sugar per serving.) I made this twice to test the recipe and both these brands were winners. (Although for the record, medium is MUCH hotter than mild, so pay attention to that!) Trader Joe’s also has a tasty Salsa Verde that would be great for this recipe. You can buy Green Chile Tomatillo Salsa from Amazon.com if you don’t find it where you live.
Trim the pork sirloin roast and slice it into pieces, cutting against the grain so that when you shred the meat you’ll get short pieces. Rub the slices with a mixture of ground cumin, garlic powder, salt, and pepper. Heat olive oil in a large frying pan and brown the pork well on both sides. (You can also brown right in the Instant Pot if you don’t mind doing it in two batches.)
Pour the tomatillo salsa over the meat in the Instant pot, lock the lid, set to MANUAL, HIGH PRESSURE, and 45 minutes.
When the time is up, use NATURAL PRESSURE RELEASE for at least 20 minutes, then quick release to release any remaining pressure. Remove meat to a cutting board and shred apart, then put the shredded pork back into the pressure cooker and keep warm while you make Best Easy Cauliflower Rice. (See more about that below if you’re adding the Poblano Chile Pepper.)
To serve Green Chile Pork Taco Bowls, put some cauliflower rice into the bowl and top with a couple of scoops of the juicy pork. Squeeze lime over if desired and top with grated cheese, sour cream, and other taco toppings as desired. Enjoy!
More Instant Pot or Pressure Cooker Meals:
Pressure Cooker Corned Beef with Creamy Horseradish Sauce ~ Kalyn’s Kitchen
Pressure Cooker Crustless Meat Lover’s Quiche ~ Pressure Cooking Today
Instant Pot (or Stovetop) Low-Carb Loaded Cauliflower Soup ~ Kalyn’s Kitchen
Instant Pot Pulled Chicken Tacos ~ CopyKat Recipes
Pressure Cooker Low-Carb Flank Steak Tacos with Spicy Mexican Slaw ~ Kalyn’s Kitchen
Creamy Buffalo Chicken for Instant Pot or Slow Cooker ~ Foodie with Family
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
I made this green chile pork in my 6 quart Instant Pot but of course you can use another Electric Pressure Cooker or a stovetop pressure cooker if that’s what you have. And use the timing for Slow Cooker Pulled Pork (see other notes below) if you’d prefer to make it in a slow cooker.
pork sirloin roast, about 2 lbs., trimmed and cut into thick slices cut against the grain
2 tsp. ground cumin
2 tsp. garlic powder
1 tsp. salt
1 tsp. fresh ground black pepper
1 T olive oil (or a little less, depending on your pan)
16 oz. Green Chile Tomatillo Salsa (choose a brand without added sugar for low-carb)
Best Easy Cauliflower Rice
1 large Poblano Chile Pepper, finely chopped (optional but good!)
limes, for squeezing over pork
grated Mexican blend cheese
other taco toppings such as taco sauce, salsa, chopped avocado, chopped tomatoes, etc.
Trim the pork roast to remove visible fat and any undesirable parts. Then cut the meat into thick slices, cutting against the grain so when you shred the pork later you’ll get nice short pieces. (Read this post on How to Slice Meat Against the Grain if you’re not sure about that.)
Mix the ground cumin, garlic powder, salt, and pepper and rub the meat on both sides with that mixture. Heat the oil in a large frying pan (or in the Instant Pot if you don’t mind browning the meat in two batches.) Cook meat over medium-high heat (or use SAUTE in the Instant Pot) until it’s nicely browned on both sides.
Put browned pork in the bottom of the Instant Pot and pour in the Green Chile Tomatillo Salsa. Lock the lid and set to MANUAL, HIGH PRESSURE, and 45 minutes.
When the time is up use NATURAL RELEASE for at least 20 minutes; then use quick release to release the rest of the pressure. Remove the pork to a cutting board and use forks to shred apart. Turn the Instant Pot to KEEP WARM, and put the meat back in.
While the meat is cooking, follow instructions to make Best Easy Cauliflower Rice. If you’re adding the Poblano Chili Pepper, cook that for a few minutes in the olive oil right after you remove the garlic pieces (before you add the riced cauliflower). If you’re using frozen cauliflower in a bag, you may need two bags to get enough rice for this amount of meat.
To serve, put cauliflower rice mixture into the bottom of a serving bowl and top with a generous amount of the hot saucy pork mixture. Squeeze lime over if desired, and top with grated Mexican Blend Cheese and sour cream, plus any other taco toppings as desired. (If this makes more than you’ll eat in one meal I would refrigerate the pork and the cauliflower rice separately. Then reheat, layer in a bowl, and add toppings for another meal later in the week.
To Make Green Chile Pork in a Slow Cooker:
If you’re making this in a slow cooker, follow instruction above for trimming, seasoning, and browning the meat, then place the browned pork in the slow cooker and pour the salsa over. Cook 7-8 hours on LOW. (You can probably cook a shorter time on high, but I haven’t tried that with this kind of pork.)
When the pork is done you will probably need to reduce the salsa, since the slow cooker ends up with more liquid than the pressure cooker when the food is done. Remove the meat to a cutting board and if the sauce seems thin, put it in a small pan and simmer at medium-low heat until some of the water has evaporated and the sauce has thickened to your liking. Serve as above.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you make sure to choose a Green Chile Tomatillo Salsa without added sugar, this Green Chile Pork Taco Bowl recipe is suitable for low carb diets, including Keto, as well as any phase of the South Beach Diet.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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