Chile Verde (Pork)
An easy Instant Pot version of this Mexican classic.
Source: J. Kenji Lopez-Alt
Ingredients for about 6-8 people
- 4 pounds boneless pork shoulder, cut into 2-inch chunks
- tomatillos (about 4 tomatillos), quartered, husks discarded
- Poblano peppers (about 2 peppers; 300g), roughly chopped, seeds and stems discarded
- 6 ounces Anaheim or Cubanelle peppers (about 2 peppers; 170g), roughly chopped, seeds and stems discarded
- 2 serrano or jalapeño chilies, roughly chopped, stems discarded
- 8 ounces white onion (about 1 medium; 225g), roughly chopped
- 6 cloves garlic, peeled
- 1 tablespoon whole cumin seed, toasted and ground
- kosher salt
- loosely packed fresh cilantro leaves and fine stems (about 1/2 ounce; 15g), plus more for garnish
- Fresh corn tortillas and lime wedges, for serving
- 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.
- 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.