Instant Pot Chili Verde
Make restaurant-style Chile Verde at home in your Instant Pot!
Servings: 6 servings
Calories: 463kcal
Equipment
- 1 pressure cooker
Ingredients
- 1½ lbs. tomatillos
- 3 large poblano chilis
- 2 medium jalapeños (or Serranos)
- 1 large yellow onion (quartered)
- 1 head garlic (sliced in half)
- ¼ cup olive oil (divided)
- 3½ lbs pork butt (chunked)
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- ¼ cup all-purpose flour
- 1½ cups chicken broth
- 1½ teaspoon ground cumin
- 1½ teaspoon ground coriander
- 1 tablespoon dried oregano
- ⅓ cup cilantro leaves (chopped)
- ¼ cup chopped purslane (optional)
Instructions
- Peel and wash tomatillos, then place on a foil-lined baking sheet. Add peeled and quartered onion, garlic, and peppers. Drizzle with 2 tablespoons of olive oil. Broil on high for five minutes or until the veggies begin to char.
- Remove tray from oven and flip veggies on the other side. Broil for a few additional minutes or until charred, then allow to cool.
- Once cool enough to handle, peel roasted garlic and remove skin from roasted peppers, then deseed. Add to a blender, along with the other charred vegetables. Depending on the size of your blender, you might have to do this in two batches. Divide the broth between the batches, then pulse vegetables until roughly chopped.
- Meanwhile, chop pork into 2" to 3" chunks. Mix salt, black pepper, and flour, then sprinkle over pork and work into the meat chunks.
- Pour the remaining olive oil into the Instant Pot or Ninja Foodi. Select "sauté" and once the oil is hot, sear the seasoned pork, working in batches.
- Mix cumin, coriander, oregano, and chopped cilantro into the pureed veggies then pour over the meat in your pressure cooker.
- Seal lid and turn valve to "seal." Select "high pressure." It can take 15-20 minutes for the pressure to build up and the vent to seal. Adjust cook time to 30 minutes. Once time is up, vent manually, or allow the pressure cooker to vent naturally.
- Serve Instant Pot Chili Verde with sour cream, warmed tortillas, shredded cheese, tortilla chips, and lime wedges.
Notes
- Roasting the vegetables takes Chili Verde to a whole new level, so don't skip this step!
- Use the leftover Chili Verde to make green enchiladas.
- Add Chili Verde meat to cheese quesadillas. Just go easy on the chili, or you will be left with a wet mess!
- Add pork and some of the sauce over fries. Finish off with shredded Mexican cheese. Broil or bake long enough to melt the cheese.
- Use the leftovers from Chili Verde to make nachos. Load tortilla chips with Chili Verde and cheese. Bake until the chips are crispy and the cheese is melted. Serve topped with diced onions, cilantro, guacamole, and sour cream.
- Serve leftovers over Mexican rice.
Nutrition
Serving: 1serving | Calories: 463kcal | Carbohydrates: 25g | Protein: 61g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 2463mg | Fiber: 5g | Sugar: 11g
