Pressure Cooker Chile Verde
Savor the bold, smoky flavors of this Pressure Cooker Chile Verde, a comforting and flavorful Mexican-inspired dish that's ready in a fraction of the time. Tender chunks of pork shoulder are seared to perfection and simmered in a vibrant sauce made from roasted tomatillos, charred poblano and jalapeño peppers, and aromatic spices like cumin and oregano. Using your pressure cooker ensures melt-in-your-mouth pork and a deeply infused sauce in just 35 minutes of cooking time. Perfect for taco nights or hearty meals, this versatile dish pairs beautifully with warm tortillas, fluffy rice, or refried beans. Elevate your dinner table with this easy-to-make yet authentic recipe bursting with fresh, zesty flavors!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 1 pound Tomatillos
- 2 Poblano peppers
- 1 Jalapeño peppers
- 4 Garlic cloves
- 1 medium Onion
- 0.5 cup Cilantro leaves
- 1 cup Chicken broth
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Vegetable oil
Instructions
Trim excess fat from the pork shoulder and cut it into 1.5-inch chunks. Season with salt and pepper.
Set the pressure cooker to the sauté function and heat the vegetable oil. Once hot, sear the pork chunks in batches until browned on all sides, about 2-3 minutes per batch. Remove and set aside.
While the pork is browning, peel the tomatillos and rinse them under warm water to remove their sticky residue. Quarter them and set aside.
Char the poblano and jalapeño peppers by holding them over an open flame (or broiling them in the oven) until their skin is blackened. Place in a plastic bag or covered bowl for 5 minutes, then peel off the charred skin, remove the seeds, and roughly chop the peppers.
Chop the onion and garlic. To the pressure cooker, add the onion and garlic, sautéing until softened, about 3 minutes.
Add the tomatillos, chopped poblano and jalapeño peppers, cumin, oregano, and chicken broth to the pot. Stir everything together, scraping the bottom to deglaze any browned bits.
Return the pork chunks to the pot, ensuring they are submerged in the liquid. Add the cilantro leaves.
Seal the pressure cooker lid. Set to high pressure and cook for 25 minutes. Allow the pressure to release naturally for 10 minutes, then carefully vent any remaining pressure.
Remove the lid and skim off excess fat, if needed. Use a ladle to transfer a portion of the sauce to a blender and purée until smooth for a thicker consistency (optional). Return the puréed sauce to the pot and stir.
Taste and adjust seasoning with additional salt and pepper, if necessary. Serve the Chile Verde with warm tortillas, rice, or beans, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3654 mg | 159% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 25.5 g | ||
| Protein | 229.4 g | 459% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 6195 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
