Best 4 Instant Pot Pork Chile Verde Pressure Cooker Recipes
Pork Chile Verde is a zesty and flavorful Mexican dish that combines tender pork, tangy tomatillos, and a blend of aromatic spices. Originating from the state of Jalisco, this traditional stew boasts a vibrant green color and a rich, slightly spicy broth. The key to this dish lies in the perfect balance between the tender, melt-in-your-mouth pork and the bright, citrusy flavors of the tomatillos and green chiles. Pork Chile Verde can be enjoyed on its own, served with fluffy rice, or wrapped in warm tortillas for a satisfying and authentic Mexican meal.
This article offers two delectable recipes for Pork Chile Verde, each with its unique twist. The first recipe is a classic Instant Pot Pork Chile Verde, a quick and easy weeknight dinner option. The pressure cooker tenderizes the pork to perfection, infusing it with the vibrant flavors of the tomatillo salsa. The second recipe takes a more traditional approach, using a Dutch oven to simmer the pork and tomatillos together, resulting in a deeply flavorful and aromatic stew.
Both recipes offer step-by-step instructions, ensuring even novice cooks can create this authentic Mexican dish. The ingredient list includes easily accessible items such as pork shoulder, tomatillos, green chiles, and a blend of spices. Whether you prefer the convenience of the Instant Pot or the traditional method of slow-simmering in a Dutch oven, these recipes guarantee a delicious and satisfying Pork Chile Verde experience.
INSTANT POT® CHILE VERDE
This Mexican pork stew comes out tender and flavorful in your Instant Pot®. Serve with rice and beans or in tortillas as tacos.
Provided by fabeveryday
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add 1 tablespoon olive oil. Add tomatillos, jalapenos, and crushed garlic to the hot oil. Saute, flipping once or twice, until lightly browned, 6 to 7 minutes. (Remove garlic earlier if it browns sooner.)
- Transfer vegetables to the bowl of a food processor and puree with 2 cups chicken broth until smooth.
- Clean and dry the inner pot of the Instant Pot®. Select Saute function and heat remaining olive oil. Add pork, onion, bell pepper, oregano, cumin, salt, and pepper. Stir and saute, adding more oil if necessary, until pork is browned on all sides and vegetables are soft, 7 to 8 minutes. Cancel Saute function. Pour in remaining chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in reserved tomatillo puree.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in chopped cilantro.
Nutrition Facts : Calories 357 calories, Carbohydrate 4.9 g, Cholesterol 91.8 mg, Fat 26.2 g, Fiber 1.1 g, Protein 24.4 g, SaturatedFat 8.5 g, Sodium 875.8 mg, Sugar 2 g
INSTANT POT PORK CHILE VERDE (PRESSURE COOKER RECIPE)
This easy dump-and-go Instant Pot Pork Chile Verde is so versatile. Made with onions, garlic, tomatillos, jalapeno, green pepper, green salsa, green chiles, and seasonings. Serve it as tacos, enchilada filling, or even on a salad for a delicious and healthy meal.
Provided by Camille
Categories Dinner
Yield 8
Number Of Ingredients 10
Steps:
- Place your roast in the bottom of the Instant Pot.
- Add all remaining ingredients on top of roast.
- Set Instant Pot to manual and cook on high pressure for 30 minutes. Let pressure do a natural release (it will take about 10-15 minutes).
- Remove the roast pieces from the Instant Pot and shred using two forks (it will literally fall apart).
- Add pork back into Instant Pot and mix with all the flavorful liquid.
- Serve on tortillas and topped with pico de gallo, fresh cilantro, shredded cheese, or your favorite toppings.
Nutrition Facts : Servingsize 1 serving, Calories 2674 kcal, Fat 154 g, SaturatedFat 33 g, Cholesterol 789 mg, Sodium 1140 mg, Carbohydrate 29 g, Sugar 14 g, Protein 281 mg
PRESSURE COOKER PORK CHILI VERDE
Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It is fantastic on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. -Kimberly Burke, Chico, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. In batches, saute the pork, carrots, onion and garlic until browned. Return all items to the pressure cooker. Add the enchilada sauce, water, jalapenos and cilantro. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with rice and tortillas.
Nutrition Facts : Calories 348 calories, Fat 18g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 580mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
PRESSURE-COOKER CHILE VERDE
As the days and nights turn cooler, dial up the heat with our easy pressure-cooker chile verde. Simply sauté an onion and brown a pork shoulder, then stoke the stew with green chiles and store-bought salsa. Invite some friends over, and you're ready to party. No pressure cooker? No problem-we made a one-pot version for the stovetop, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Season pork with salt and pepper. Heat 2 tablespoons oil in an electric pressure cooker set to sauté. Working in batches, brown pork all over (adding 1 more tablespoon oil if needed), 16 to 20 minutes total. Remove pork and switch cooker off. Let pork cool slightly; cut into 1-inch chunks.
- Return cooker to sauté setting. Add onion, season with salt and pepper, and cook until translucent, about 3 minutes. Return pork to cooker with canned chiles and salsa. Secure lid and manually set cooker to high. Set timer for 35 minutes and let come to pressure.
- Once time is complete, switch off and manually release pressure, then remove lid. Let cool 10 minutes; skim fat. Serve with accompaniments.
Tips:
- Use quality pork: Opt for a pork shoulder or butt roast with good marbling for tender, flavorful results.
- Sear the pork: Searing the pork before pressure cooking adds depth of flavor and helps brown the meat.
- Use a variety of chiles: This recipe calls for both fresh and dried chiles, which provide a complex, spicy flavor profile. Feel free to adjust the amount of chiles used based on your desired spice level.
- Add tomatillos: Tomatillos add a tangy, slightly acidic flavor to the dish. If you can't find fresh tomatillos, you can substitute canned ones.
- Use a good quality chicken broth: The chicken broth adds flavor and helps create a rich sauce. Use a low-sodium broth or adjust the amount of salt added to the recipe.
- Don't overcook the pork: Overcooked pork will become tough and dry. Cook the pork until it is tender and easily shredded.
- Serve with your favorite toppings: This dish can be served with a variety of toppings, such as cilantro, onions, avocado, and sour cream. Choose your favorites and enjoy!
Conclusion:
This Instant Pot Pork Chile Verde is a flavorful, easy-to-make dish that is perfect for a weeknight meal. The combination of tender pork, spicy chiles, and tangy tomatillos creates a delicious and satisfying dish that the whole family will love. Serve it with your favorite toppings and enjoy!
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