Instant Pot Pork Chili Verde
Juicy tender pork in a flavorful green pepper broth make this insanely delicious pork chili verde.
- 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
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.
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.
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