Instant Pot® Chile Verde

Name: Instant Pot® Chile Verde
Prep time: 30 min
Cook time: 50 min
Total time: 90 min
Ingredients: 2 tablespoons olive oil, or more as needed, divided; 10 tomatillos - husked, stemmed, and halved; 3 jalapeno peppers, halved and seeded; 5 cloves garlic, crushed; 2.5 cups chicken broth, divided; 3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes; 1 medium yellow onion, chopped; 1 green bell pepper, seeded and chopped; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon coarse salt; 0.5 teaspoon cracked black pepper; 0.25 cup chopped fresh cilantro

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This Mexican pork stew comes out tender and flavorful in your Instant Pot®. Serve with rice and beans or in tortillas as tacos.

Recipe by fabeveryday

Published on February 1, 2020

Prep Time:

30 mins

Cook Time:

50 mins

Additional Time:

10 mins

Total Time:

1 hrs 30 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons olive oil, or more as needed, divided
10 tomatillos - husked, stemmed, and halved
3 jalapeno peppers, halved and seeded
5 cloves garlic, crushed
2 ½ cups chicken broth, divided
3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
1 medium yellow onion, chopped
1 green bell pepper, seeded and chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon coarse salt
½ teaspoon cracked black pepper
¼ cup chopped fresh cilantro

Directions

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 (per serving)

357	Calories
26g	Fat
5g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 357
% Daily Value *
Total Fat 26g	34%
Saturated Fat 9g	43%
Cholesterol 92mg	31%
Sodium 876mg	38%
Total Carbohydrate 5g	2%
Dietary Fiber 1g	4%
Total Sugars 2g
Protein 24g
Vitamin C 22mg	112%
Calcium 45mg	3%
Iron 2mg	11%
Potassium 436mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.