Green Chile Pork Taco Bowl (Video)
This low-carb Green Chile Pork Taco Bowl has spicy pork served over cauliflower rice and this can be made in the Instant Pot or slow cooker!
The Instant Pot (affiliate link) is a pretty popular gadget at my house, but let me start out by saying that you can make this Green Chile Pork Taco Bowl in any kind of 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 pork taco bowls if you like the sound of slightly-spicy green chile pork served in a tasty low-carb meal! We used the inexpensive pork sirloin roasts from Costco, and it worked perfectly.
One thing that bumped up the flavor for this recipe was adding finely diced Poblano chile pepper to my Easy Cauliflower Rice, but if you don’t have that, the recipe will still be great without it. And yes, you can make this with frozen cauliflower rice!
You could also eat the spicy pork inside Lettuce Wraps or make tacos with low-carb tortillas if you prefer. And if you are looking for more bowl meal ideas check out Low-Carb Bowl Meals You’ll Make Over and Over.
What ingredients do you need for this recipe?
- pork sirloin roast
- ground cumin (affiliate link)
- Garlic Powder (affiliate link)
- fresh ground black pepper
- olive oil
- Green Chile Tomatillo Salsa (affiliate link)
- Cauliflower Rice
- green onions
- Poblano Chile Pepper
- limes for squeezing over pork, optional
- Mexican blend cheese, optional
- sour cream, optional
- other taco toppings such as taco sauce, salsa, chopped avocado, chopped tomatoes (optional)
What toppings are good on the Green Chile Pork Taco Bowls?
We ate this with lime squeezed over the saucy pork and cauliflower rice, and then topped with grated cheese and a dollop of sour cream. But any toppings you enjoy on tacos would be wonderful on Green Chile Pork Taco Bowls, so add hot sauce, salsa, avocado, diced tomatoes, or anything else your taco-loving heart desires.
Want more options for eating the spicy green chile Pork?
Want more ideas for low-carb bowl meals?
If you’d like to see more bowl meal ideas check out Low-Carb Bowl Meals You’ll Make Over and Over.
What Salsa Verde did I use to Make Green Chile Pork Taco Bowl?
If you want to keep the Green Chile Pork Taco Bowls low-carb, look for a brand of tomatillo salsa that doesn’t have added sugar. (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 in the photos 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 (affiliate link) from Amazon.com if you don’t find it where you live.
How to Make Green Chile Pork Taco Bowl:
(Scroll down for complete recipe with slow cooker instructions and nutritional information.)
- 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 (affiliate link), Garlic Powder (affiliate link), 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.
- Make Easy Cauliflower Rice. (See more about that below if you’re adding the Poblano Chile Pepper.) Or just serve with heated cauliflower rice of your choice.
- 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!
Love Your Instant Pot?
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Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
- 2 pound pork sirloin roast, 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
- 16 oz. Low-Sugar Green Chile Tomatillo Salsa
- Best Easy Cauliflower Rice (link below)
- 1 large Poblano Chile Pepper, finely chopped (optional but good!)
- cut limes for squeezing over pork, optional
- grated Mexican blend cheese, optional
- sour cream, optional
- 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.
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. (affiliate links) Use the timing for Slow Cooker Pulled Pork if you’d prefer to make it in a slow cooker.
Nutritional information does not include toppings or optional ingredients.
Amount Per Serving: Calories: 370Total Fat: 14gSaturated Fat: 4.3gUnsaturated Fat: 8.7gCholesterol: 127mgSodium: 557mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 48g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations. (Nutrition info for this recipe includes green chile pork and cauliflower rice but not the optional toppings.)
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 or Keto diets, as well as any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Bowl Meals to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in March 2017; the recipe was last updated with more information in 2022.