Easy Pressure Cooker Pork Chile Verde

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Easy Pressure Cooker Pork Chile Verde

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.

Servings:

Calories: 564kcal

Author: Serious Eats

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.

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.

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