Instant Pot Chili Verde
This Instant Pot Chili Verde is made in minutes, full of flavor, and sure to warm your soul this winter. All the spice in all the right places! We love to fry tortillas and lay them at the bottom of the bowl for extra crunch and texture.
Servings: 4
Equipment
- Instant Pot
Ingredients
- 4 lbs. pork shoulder boneless, cut into 2" chunks
- 4 tomatillos quartered, husks removed
- 2 poblano peppers seeds & stems removed, roughly chopped
- 2 Anaheim peppers seeds & stems removed, roughly chopped
- 2 jalapeño peppers seed & stems removed, roughly chopped
- 1 can green chiles (4.5 oz. can)
- 1 white onion peeled & roughly chopped
- 6 cloves garlic peeled
- 1-2 tsp kosher salt
- 1 tbsp ground cumin
- 1 tbsp dried Mexican oregano optional
- ¾ cup fresh cilantro chopped
- 8 corn tortillas
- 1 tbsp canola oil
Extras:
- sour cream, fresh cilantro, cotija cheese, lime wedges
Instructions
- Set the Instant Pot to sauté. After 1 minute, add the pork cubes, tomatillos, poblano peppers, Anaheim peppers, jalapeño, green chilies, onion, garlic, cumin, 1 tsp kosher salt, and oregano.4 lbs. pork shoulder, 4 tomatillos, 2 poblano peppers, 2 Anaheim peppers, 2 jalapeño peppers, 1 can green chiles, 1 white onion, 6 cloves garlic, 1-2 tsp kosher salt, 1 tbsp ground cumin, 1 tbsp dried Mexican oregano
- Set to manual and cook 25 minutes. Allow pressure to release naturally.
- While the chili verde cooks, prepare the tortillas by heating 1 tbsp of oil over medium-high heat in a medium skillet. Place a tortilla in the skillet and cook until the bottom side begins to bubble and turns golden. Flip it over and heat the other side. Press the tortilla into an individual serving bowl and set aside. Repeat with one tortilla per serving. (It's a good idea to make a few extras.)8 corn tortillas, 1 tbsp canola oil
- After steam has released from the Instant Pot, transfer pork pieces to a plate, using tongs.
- Add cilantro to the remaining ingredients in the Instant Pot. Blend with an immersion blender or in a countertop blender. Season to taste with salt.¾ cup fresh cilantro
- Return pork to sauce and stir to combine.
- Ladle the chili verde into the bowls with the tortillas and garnish with chopped cilantro, a dollop of sour cream, cotija cheese, and a wedge of lime. Enjoy!sour cream, fresh cilantro, cotija cheese, lime wedges
Nutrition
Calories: 622kcal | Carbohydrates: 38g | Protein: 58g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 185mg | Sodium: 1166mg | Potassium: 1278mg | Fiber: 9g | Sugar: 6g | Vitamin A: 555IU | Vitamin C: 75mg | Calcium: 135mg | Iron: 5.9mg