Instant Pot Pork Chili Verde
User Reviews
4.5
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
-
Servings
6 servings
-
Calories
1126 kcal
-
Course
Main Course
-
Cuisine
Tex-Mex
Instant Pot Pork Chili Verde
Description
This recipe starts by seasoning pork shoulder chunks, then browning them in the Instant Pot on the sauté setting to develop flavor. Onions are sautéed briefly to soften before blending tomatillos, canned green chilies, cilantro, garlic, jalapeños, oregano, cumin, and chicken stock into a smooth puree that forms the chili verde sauce.
The pork is returned to the pot, the sauce poured over, and the Instant Pot is sealed and set to cook under high pressure for 50 minutes. This method produces tender pork infused with the tangy, bright flavors of tomatillos and peppers, balanced by herbs and spices. The addition of drained white beans adds heartiness and texture.
The chili verde is served topped with fresh minced cilantro, cotija cheese, and crunchy corn chips. It is suitable as a main dish that combines tender meat, zesty sauce, and contrasting textures making it a comforting meal for cooler days or when a flavorful stew is desired.
Ingredients
- 4 pounds pork shoulder cut into 1 inch chunks, extra fat cut off, boneless
- kosher salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 1 yellow onion diced, small
- 1-1/2 pounds tomatillos husked and quartered
- 2 diced green chilies 4 ounce cans, not drained
- 2 cups cilantro packed leaves and stems
- 4 garlic cloves
- 2 jalapeños seeded
- 1 tablespoon oregano dried
- 1 teaspoon cumin
- 1-1/2 cups chicken stock
- 2 White beans 15 ounce cans, drained
- cilantro for topping, fresh, minced
- corn chips for topping
- cotija cheese for topping
Instructions
- Season your chunked meat with a desired amount of kosher salt and black pepper.
- Add oil to your Instant Pot and press the saute button.
- When the oil is hot add the pork in batches and brown. Add your brown meat to a plate and add more oil between batches if necessary.
- After all your pork is browned add in the onion and saute for about 5 minutes just to help soften the onions. Turn the Instant Pot off.
- Let the pork and onions hang out while you make the puree for your soup. The Instant Pot will be off so the onions should be ok and not brown much.
- In the jar of a blender add tomatillos, green chilies with liquid, cilantro, garlic cloves, jalapeños, oregano, cumin and the chicken stock.
- Puree on high until the mixture is smooth.
- Add the pork back to the Instant Pot and pour the soup puree over the pork. Stir to combine.
- Secure the lid, make sure the nozzle is placed to "seal" and cook on the high manual setting for 50 minutes. The Instant Pot will take about 10 minutes to reach pressure.
- When the cooking time is over manually release the pressure and remove the lid when unlocked.
- Stir to combine and remove about 1/2 of the meat.
- Shred and add back ot the pot and stir.
- Stir in the white beans.
- If the soup is thinner than you like you can put the Instant Pot on saute and cook down until your desired consistency is met.
- To serve, top with a desired amount of fresh cilantro, corn chips and Cotija cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1126 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1126kcal | 56% |
| Carbohydrates | 37g | 12% |
| Protein | 83g | 166% |
| Fat | 71g | 109% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 39g | 229% |
| Cholesterol | 275mg | 92% |
| Sodium | 435mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
