About this recipe
Instant Pot Pork Chile Verde: A Flavorful Fiesta
Instant Pot Pork Chile Verde is a culinary masterpiece that effortlessly marries convenience with authentic taste. This Mexican dish is a symphony of flavors, where tender pork is bathed in a verdant, herbaceous sauce. The Instant Pot transforms this traditional recipe into a rapid, stress-free endeavor.
The magic of the Instant Pot lies in its ability to coax unparalleled tenderness from the pork. As the pressurized environment builds, the meat becomes exceptionally succulent, readily absorbing the complex flavors of the green chile sauce. Imagine each bite as a harmonious interplay of textures and tastes – the unyielding exterior of the pork yielding to a meltingly soft interior, infused with the essence of the vibrant broth. This Mexican dish is elevated to new heights through the innovative use of the Instant Pot.
Video recipe on YouTube
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Ingredients
Serves 5 – 6
[salsa verde]
- 9 pcs Tomatillo – https://amzn.to/4fpCVSp
- 3 pcs Poblano mild chile pepper – https://amzn.to/3A68Oiu
- 3 pcs Jalapeno (or adjust to your spice level) – https://amzn.to/4dtq53B
- 1 pc Onion – https://amzn.to/4fH6Khs
- 1 bundle Cilantro (or adjust to your liking) – https://amzn.to/3LRFuyR
[pork marinade]
- 4 lbs Pork Butt (or Pork Shoulder) – https://amzn.to/3Al9X5R
- 2 tsp Garlic Powder – https://amzn.to/3WEMu7w
- 2 tsp Onion Powder – https://amzn.to/3Wv2OHD
- 2 tsp Salt – https://amzn.to/3SBKOKu
- 2 tsp Pepper – https://amzn.to/3SBiOqv
[saute]
Salt to taste
1 head Garlic (minced) – https://amzn.to/3SywNNC
2 tsp Cumin – https://amzn.to/4ftkJr1
2 tsp Oregano – https://amzn.to/4fsEA9J
3 pcs Bayleaf – https://amzn.to/3ynL5di
1/4 tsp Thyme – https://amzn.to/3YBPJPH
2 cubes Pork cube – https://amzn.to/3YOVEB5
1/2 cup Water
Steps
[salsa verde]
- Remove the casing of Tomatillo and rinse
- Boil water in a pot
- Once the water is boiling, add the Tomatillo
- Boil for 2 minutes in medium heat
- Remove from the heat drain the water and set it aside
- Grease the Poblano and Jalapeno peppers
- Put it in the oven and broil it for 10 minutes or until it gets chared
- Remove from the oven and cover it with foil for a few minutes
- Peel the thin layer of outside skin (the char)
- Remove the seeds from the pepper
- Add the Poblano pepper, Jalapeno pepper, onion, and cilantro to the blender
- Blend it for a few seconds. (Do not over-blend. Leave some chunkiness)
- Set it aside
[pork pan fry]
- Put the Instant Pot to Saute mode (high)
- Put oil and wait for the pot to heat up
- Add the pork and pan fry until the pork turns brown (if needed cook the pork in batches.)
- Once the pork is browned, remove it from the heat and set aside
[combine]
- Taste the salsa and adjust the taste by adding salt
- Put the Instant Pot to Saute mode (low)
- Add oil, saute the garlic
- Add the spices, pork cube
- Add the Salsa Verde
- Add the cooked pork
- Add water
- Close the lid
- Set to Pressure Cook (pork setting)
- Pressure cook for 18 minutes
- After 18 minutes, release the pressure
- Press Cancel and open the lid
- Simmer for a few minutes to thicken the sauce (adjust the thicken to your liking)
