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recipe block here
Instant Pot Pork Chile Verde
Ingredients
- 4 pounds 1.9 kg boneless pork shoulder
- 3/4 pound (350g) tomatillos (about 4 large tomatillos)
- 2/3 pound (300g) poblano peppers (about 2 peppers)
- 6 ounces (170g) Anaheim or Cubanelle peppers (about 2 peppers)
- 2 serrano or jalapeño chiles
- 8 ounces white onion
- 6 medium cloves garlic
- 1 tablespoon 15 g whole cumin seeds
- Kosher salt
- 1 bunch cilantro
- 1 tablespoon (15ml) Asian fish sauce
Instructions
Mise en Place
- Cut 4 pounds (1.9 kg) of boneless pork shoulder into 1 1/2-inch chunks, and add to the Instant Pot.
- Remove the husks from 3/4 pound (350 g) of tomatillos, cut them into quarters, and add them to the Instant Pot.
- Seed and stem 2/3 pound (300 g) of poblano peppers, chop them roughly, and add them to the Instant Pot.
- Seed and stem 6 ounces (170 g) of Anaheim or Cubanelle peppers, chop them roughly, and add them to the Instant Pot.
- Remove the stems from 2 serrano or jalapeño chiles, chop them roughly, and add them to the Instant Pot.
- Peel 1 medium white onion, roughly chop 8 ounces (225 g), and add it to the Instant Pot.
- Peel 6 medium cloves garlic and add them to the Instant Pot.
- Add a big pinch of Kosher salt to the Instant Pot.
- Roughly chop 1/2 cup of fresh cilantro leaves and fine stems (about 1/2 ounce; 15 g)
- 1 tablespoon (15 ml) Asian fish sauce
Preparation
- Toast 1 tablespoon (15 g) of whole cumin seeds.
- Grind the cumin seeds and add them to the Instant Pot.
- Sauté until gently sizzling.
- Seal the pressure cooker, bring to high pressure, and cook for 30 minutes.
- Manually release the pressure.
- Using tongs, transfer the pork pieces to a bowl and set aside.
- Add the cilantro to the Instant Pot.
- Add 1 tablespoon (15 ml) of Asian fish sauce to the Instant Pot.
- Blend the sauce with an immersion blender.
- Season to taste with Kosher salt.
- Return the pork to the sauce and stir gently to combine.
- Serve immediately with tortillas and lime wedges.