Green Chile Pork Taco Bowl – FBD

This Green Chile Pork Taco Bowl has spicy pork served over cauliflower rice and this can be made in the Instant Pot or slow cooker! And every family member can assemble their taco bowl with green chile pork so it includes the ingredients they prefer.

PIN the Green Chile Pork bowl to make it later.

This tasty Green Chile Pork Taco Bowl is a perfect dish to make in the Instant Pot, or use instructions from my recipe for Slow Cooker Pulled Pork and make it in a slow cooker if you prefer! But please make these taco bowls if you like the sound of slightly-spicy green chile pork served over cauliflower rice for a tasty low-carb meal!

We used the inexpensive pork sirloin roasts from Costco, and that worked worked perfectly. And yes, you can make the green chile pork bowls with frozen cauliflower rice! 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 this perfect Cinco de Mayo dinner is a meal where every family member can assemble the taco bowl the way they prefer, or some people can even eat the green chile pork inside tortillas as a taco. I hope you will try this for dinner soon!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• pork sirloin roast


• ground cumin (affiliate link)


• Garlic Powder (affiliate link)


• salt


• fresh ground black pepper


• Olive Oil (affiliate link)


• Herdez Salsa Verde (affiliate link) or other 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)

How low in carbs are the Green Chile Pork Taco Bowls?

This delicious meal in a bowl has only 10 net carbs per serving and 48 grams of protein!

What toppings are good on the Green Chile Pork 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.

What size Instant Pot did I use for this Green Chile Pork recipe?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes. Check out my growing collection of Instant Pot Recipes on the blog!

Want more options for eating the spicy green chile Pork?

If you don’t want a bowl meal, you could also eat the spicy pork inside Lettuce Wraps or make tacos with low-carb tortillas if you prefer. And you can definitely make the bowl meal with regular cooked rice for people who don’t want cauliflower rice!

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 in carbs, look for a brand of tomatillo salsa that doesn’t have added sugar. (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!) The Herdez Salsa Verde (affiliate link) you see here is the brand I use most, and you can get that from Amazon.com if you don’t find it where you live. Trader Joe’s also has a tasty Salsa Verde that would be great for this recipe.

How to Make the Green Chile Pork Taco Bowl:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. 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.


2. Rub the slices with a mixture of ground cumin, Garlic Powder, salt, and pepper.


3. 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.)


4. Pour the tomatillo salsa over the meat in the Instant pot, lock the lid, set to MANUAL, HIGH PRESSURE, and 45 minutes.


5. When the time is up, use NATURAL PRESSURE RELEASE for at least 20 minutes, then quick release to release any remaining pressure.


6. Remove meat to a cutting board and shred apart. Then put the shredded pork back into the pressure cooker and keep warm.


7. Make Easy Cauliflower Rice.