Instant Pot Pork Chile Verde

These recipes for instant pot pork chile verde look amazing!

Weekend Instant Pot Pork Chile Verde
Prep time: 1 hour
Cook time: 25 minutes, plus 15 minutes of natural release

2-3 lbs. boneless pork shoulder, cut in one-inch cubes
Vegetable oil or bacon fat
2 Poblano chiles
2 mild green chiles (any mild variety such as Anaheim, Cubanelle, Italian frying peppers)
2 jalapeños
1 tsp. Mexican oregano, rubbed between your hands to release flavor
1 tsp. ground cumin
Salsa verde
1 cup packed cilantro, chopped
3 cloves garlic, peeled
1 bunch scallions, trimmed and chopped
2 cups chicken broth
1/2 lb. tomatillos, husked and stemmed, rinsed and chopped
Salt and pepper to taste
For serving

Sour cream
Lime wedges
Radishes (optional)
Warm tortillas
On the gas burner of your stove, carefully char the chiles, turning to get even blackening. Alternatively, you can put the chiles on a baking sheet and broil in the oven. Watch them closely. When charred, place chiles in a bowl and cover with plastic wrap. Let them steam for 10 minutes, and then rub off the burned skin. I use paper towels to do this (it’s pretty messy so don’t use your kitchen towels—you’ll regret it if you do). Remove the stalks, seeds, and any large ribs from inside the peppers. Cut the peppers into strips, then dice and set aside. Wash your hands thoroughly after handling the chiles, especially those jalapeños.

In a blender or food processor, add cilantro, green onions, garlic and chicken broth and tomatillos. Blend until smooth. Taste for seasoning. Set aside.
Turn the Instant Pot sauté function to high, add a tablespoon of oil or bacon fat, and brown half the cubed pork for 5-7 minutes until golden. Remove to a bowl. Brown remaining pork chunks, adding a little more oil if necessary. Add the diced onion, cumin, and Mexican oregano and sauté for five minutes. Return reserved pork chunks to the Instant Pot, add two cups of the salsa verde and one cup of the diced chiles. Stir to combine, and scrape up any browned bits from the bottom of the pot. Hit “cancel.”
Secure the lid, set the valve to sealing and press “Meat/Stew” for 25 minutes. Allow 15 minutes of natural release, then switch valve to “Venting” to remove any additional steam. Open lid, stir in any remaining salsa verde and chiles and warm through. If it’s a little soupy, you can press sauté function to let it reduce a bit. Taste for seasoning.
Serve in shallow bowls with sour cream and lime wedges, and plenty of warm tortillas.

Weeknight Instant Pot Pork Chile Verde
Prep time: 10-15 minutes
Cook time: 25 minutes of pressure cooking, plus 15 minutes of natural release

The jarred salsa you pick matters—look for a greenish color, rather than brownish. I picked the one that most closely matched what I include in my salsa verde: tomatillos, onions, garlic, chiles, minus all additives. I added a can of diced green chiles for extra oomph. I even ditched the chicken stock for water, adding cumin and salt. I love the flavor of real Mexican oregano, but in the effort of really stripping it down, I skipped it. And it was just fine.
2-3 lbs. pork shoulder, cut into one-inch chunks
1 jar (16 oz.) salsa verde
1 can (4 oz.) fire-roasted diced green chiles
1/2 cup of water
1 tsp. ground cumin
1 tsp garlic powder
1-2 tsp. honey
Salt and pepper to taste
For serving

Sour cream
Lime wedges
Radishes (optional)
Warm tortillas
Turn on the Instant Pot’s sauté function to high. Heat one tablespoon of oil or bacon fat in the pot, then add the pork chunks, being careful not to crowd the pot. Brown until golden, about 5-7 minutes, then salt lightly. Remove first batch of pork and reserve. Add remaining pork and brown, adding a little more oil if necessary. Return reserved pork and any juices to the pot. Pour over the salsa verde, chiles, cumin, and water. Stir to combine, scrape up any browned bits on the bottom and press “cancel.”
Secure the lid, set the valve to sealing and press “Meat/Stew” for 25 minutes. Allow 15 minutes of natural release, then switch valve to “Venting” to remove any additional steam. If it’s a little soupy, you can press the sauté function to let it reduce a bit. Taste first and add desired amount of honey to balance the sauce. It should taste tangy, but not sharp.
Serve in shallow bowls with sour cream and lime wedges, and plenty of warm tortillas.

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