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Instant Pot Pork Chili Verde

Juicy tender pork in a flavorful green pepper broth make this insanely delicious pork chili verde. 
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dinner
Cuisine: Mexican
Keyword: Authentic, Instant Pot, pork, Spicy
Servings: 8
Calories: 198kcal
Author: Karrie

Ingredients

  • 3.5-4 lbs boneless pork shoulder roast
  • 4 to matillos
  • 2 poblano peppers
  • 2 serrano peppers
  • 3 jalapeno peppers
  • 1 medium yellow onion chopped
  • 5 whole garlic cloves
  • 1 tbsp whole cumin seed
  • 1 tbsp salt
  • ½ bunch fresh cilantro
  • Juice from 1 lime

Instructions

  • Trim large pieces of fat from pork and cut into 2 inch chunks.
  • Peel husks, wash and cut tomatillos into quarters. Wash all peppers, remove stems and seeds and roughly chop.
  • Optional step: to add more depth of flavor, you can roast the peppers and tomatillos. Spray a foil lined baking sheet, place all peppers and tomatillos skin side up, lightly spray peppers with cooking spray. Broil for 3 minutes or until chard and bubbly. Cover to let them sweat, then when cool peel off the burnt skins and add the peppers to the instant pot.

MAKE IT NOW

  • Add pork, tomatillos, poblano peppers, serrano peppers, jalapeno peppers, onion, garlic, cumin seed and salt to the Instant Pot or pressure cooker. Stir to combine.
  • Put on the saute feature and when you hear it gently sizzling, about 3 minutes, place lid on Instant Pot and seal. Cook on High heat for 30 minutes, then do instant release to release the steam.
  • Preheat oven to Broil. Using tongs, transfer pork pieces to a foil lined baking sheet. Lightly spray cooking spray over the pork pieces. Broil pork on top rack of oven for 2-3 minutes or until you see browned crispy edges of the pork.
  • Add cilantro and lime juice to remaining contents of Instant Pot. Using an immersion blender blend together until smooth. Then add pork back into sauce.

MAKE AHEAD

  • Roast peppers (optional) cool.
  • Add meat to freezer bag. Add cooled chopped roasted or raw peppers. Freeze.
  • Thaw. Then dump all of bag into instant pot. Bring to sizzle. Lid on and Cook. Broil and purée then serve
  • Serve in fried corn tacos, or over rice, or make a burrito bowl with them.

My favorite way to serve it is to take a corn tortilla, fry it in oil until crispy and add the meat to those tacos. I also love to serve it over rice or in a burrito.

    Nutrition

    Serving: 1g | Calories: 198kcal | Carbohydrates: 4g | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 967mg | Potassium: 523mg | Fiber: 1g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 33.4mg | Calcium: 33mg | Iron: 2.1mg