A deeply flavored chile verde that requires only 15 minutes of hands-on work. There's a reason that this Easy Pressure Cooker Green Chili with Chicken is one of our most popular pressure cooker recipes. It's because the flavor-to-work ratio is simply off the charts. Here's the gist of it: Dump some ingredients into a pressure cooker. Turn it on and cook. Blend, season, and enjoy. No pre-searing meat, no charring vegetables, and barely any advance prep at all. Today, I'm bringing the technique to a classic pork-based chile verde, and it couldn't be simpler.
Notes
If you'd like, you can use other fresh green chilies in place of Anaheims, Poblanos, and serranos. Using 100% Hatch chilies is a good way to go. You can also replace the fresh chilies with frozen or jarred roasted green chilies, using the same amount by weight.
Ingredients
- 4 pounds boneless pork shoulder - cut into 2-inch chunks
- 3⁄4 pound tomatillos - about 4 tomatillos, quartered, husks discarded
- 2⁄3 pound Poblano peppers - or Hatch (see note), about 2 peppers, roughly chopped, seeds and stems discarded
- 6 ounces Anaheim peppers - or Cubanelle, about 2 peppers, roughly chopped, seeds and stems discarded
- 2 serrano chilies - or jalapeño, roughly chopped, stems discarded
- 8 ounces white onion - about 1 medium, roughly chopped
- 6 medium garlic cloves - peeled
- 1 Tablespoon whole cumin seed - toasted and ground
- Kosher salt
- 1⁄2 cup fresh cilantro leaves and stems - loosely packed, about 1⁄2 ounce, plus more for garnish
- 1 Tablespoon fish sauce
- 12 6-inch corn tortillas - fresh, for serving
- 6 lime wedges - for serving
Instructions
- 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.
Nutrition
Calories: 564kcalCarbohydrates: 38gProtein: 73gFat: 13gSaturated Fat: 4gCholesterol: 181mgSodium: 524mgPotassium: 1604mgFiber: 8gSugar: 7gVitamin A: 380IUVitamin C: 60mgCalcium: 102mgIron: 5mg