Easy Instant Pot Pork Chile Verde

Chile Verde is a comforting Mexican-American stew with melt-in-your-mouth tender chunks of pork in a savory green sauce made from smoky roasted green chili peppers and tangy tomatillos.

What you need

  • 4 pounds boneless pork shoulder, cut into 2-inch chunks
  • 3/4 pound tomatillos (about 4 tomatillo), quartered, husks discarded
  • 2/3 pound Poblano peppers (about 2 peppers), roughly chopped, seeds and stems discarded
  • 6 ounces Anaheim or Cubanelle peppers (about 2 pepper), roughly chopped, seeds and stems discarded
  • 2 serrano or jalapeño chilies, roughly chopped, stems discarded
  • 8 ounces white onion (about 1 medium), roughly chopped
  • 6 medium cloves garlic, peeled
  • 1 Tsp whole cumin seed, toasted and ground
  • 1/2 cup fresh cilantro
  • 1 Tsp Asian fish sauce

Fresh corn tortillas and lime wedges, for serving

Instructions

  1. In a pressure cooker, combine pork, tomatillos, Poblano peppers, Anaheim peppers, serrano peppers, onion, garlic, cumin, and a big pinch of salt. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 30 minutes. Release pressure.
  2. Using tongs, transfer pork pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt. Return pork to sauce and stir gently to combine.

Serve immediately with tortillas and lime wedges.

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