Name: Easy Pressure Cooker Pork Chile Verde Recipe
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 4 pounds (1.9kg) boneless pork shoulder, cut into 2-inch chunks; 3/4 pound tomatillos (about 4 large tomatillos; 350g), quartered, husks discarded; 2/3 pound poblano peppers (about 2 peppers; 300g), roughly chopped, seeds and stems discarded (see note); 6 ounces Anaheim or Cubanelle peppers (about 2 peppers; 170g), roughly chopped, seeds and stems discarded (see note); 2 serrano or jalapeño chiles, roughly chopped, stems discarded (see note); 8 ounces white onion (about 1 medium; 225g), roughly chopped; 6 medium cloves garlic, peeled; 1 tablespoon (15g) whole cumin seed, toasted and ground (see note); Kosher salt; 1/2 cup loosely packed fresh cilantro leaves and fine stems (about 1/2 ounce; 15g), plus more for garnish; 1 tablespoon (15ml) Asian fish sauce, such as Red Boat; Fresh corn tortillas and lime wedges, for serving

Easy Pressure Cooker Pork Chile Verde Recipe

A deeply flavored pressure cooker chile verde that requires only 15 minutes of hands-on work.

40 min total 40 min cook 8 572 cal

Instructions

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1 In a pressure cooker, combine pork, tomatillos, poblano peppers, Anaheim peppers, serrano peppers, onion, garlic, cumin, and a big pinch of salt. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 30 minutes. Release pressure.
2 Using tongs, transfer pork pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents in pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt. Return pork to sauce and stir gently to combine. Serve immediately with tortillas and lime wedges.