This rich Mexican stew of tender pork, roasted green chilies, and sweet tomatillos is one of my favorite comfort foods. If you’re not a fan of spicy, reduce the jalapeños, but use at least one to hit that part of your tongue. If you like more spicy, you know what to do.
If you have been considering getting an instant pot I recommend the 8 Quart Instant Pot Duo Crisp 11-in-1 Air Fryer. It’s pretty big if you have a small counter, however the multifunction features replace individual appliances. I use it a lot in my tiny kitchen. It replaces cooking with several pots and pans. It also keeps your food warm, even overnight, and is perfect if you’re bringing food to a potluck.
EQUIPMENT: cast iron skillet, broiler pan, Instant Pot
Pork Chile Verde, Instant Pot
Cuisine: MexicanDifficulty: Medium10
servings45
minutes1
hour10
minutesIngredients
2 tablespoons whole cumin seeds
3 poblano chili peppers
3 Anaheim chili peppers (you can use canned peeled ones, but fresh is better)
3 large jalapeño peppers
6 garlic cloves, peeled and finely chopped
1 large yellow onion, chopped
1.5 pounds fresh tomatillos
2 tablespoons lard
4 lbs pork shoulder (butt), cut into 1-inch cubes, have your butcher do this while you shop
4 cups low sodium chicken bone broth or stock
1 tablespoon fresh oregano leaves, chopped
1 1/2 teaspoons sea salt
several grinds freshly ground black pepper
four tortillas for serving
chopped cilantro, chopped red onion, and cotija cheese for serving
plain yogurt mixed with salt for serving
Directions
- Toast the whole cumin seeds in a small cast iron skillet until they are fragrant, then grind them. I use my coffee bean grinder.
- Remove the husks from the tomatillos and cut small slits in them to prevent them from popping. Wash the poblano, anaheim and jalapeño peppers and cut a few small slits in them to prevent them from popping. Place them over a heated gas grill, charcoal grill, gas stove or under oven broiler and turn frequently until the outsides have some char on them. Remove them and place all peppers in a small paper bag, close it, and let steam until cool. Place the tomatillos in a bowl.
- Remove the skin from the peppers (l have found that this has taken some practice over time). Then remove the stems and seeds along with any light-colored membranes. Chop the peppers and tomatillos, reserving any liquid.
- Press “Sauté” and “More” on the Instant Pot.
- Add lard to the Instant Pot. When the lard is hot, salt and pepper the pork, and add to the pot to brown it on all sides. Work in batches so you don’t overcrowd it in the pot and steam it instead of browning it. Remove the pork and set aside.
- Add the garlic and onion to the pot and stir until they are translucent.
- Add the chilis, tomatillos, and their liquid to the pot; along with the chicken stock, cumin, oregano, and salt. Scrape up the browned bits of pork juice from the bottom of the pot and bring to a boil.
- Add the browned pork.
- Place the lid on the pot and lock it in place. Set the steam release knob to the sealing position.
- Select “Pressure Cook” on “High” and 60 minutes cook time. When the cook time ends, turn off pot and let the pressure release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Adjust seasoning to taste. For a thicker stew, select “Slow Cook” and cook until desired thickness.
- Serve with warm flour tortillas, chopped cilantro, red onion, and cotija cheese. Mixing a little bit of salt into plain yogurt makes it taste like sour cream. One less item in the refrigerator.
Tags
green chilies MexicanFood MexicanRecipes pork shoulder (butt)