This chili verde tastes like it simmered all day thanks to the instant pot, with tender shredded pork and white beans in a tomatillo and green chile sauce.
Rain, rain, go away… It has been cloudy and raining for days. The temperatures are a little cooler, but this dismal gray weather is making me cranky. Thank goodness for comfort food. This pork chili verde is just the stuff: eat it out of a bowl with a spoon and it’ll warm you up on any damp, rainy day. And did I mention that it is made in the glorious Instant Pot
With the onset of the school year, my girls have started soccer, running, Girl Scouts, etc. So the need for quick easy dinners is real. I have set a goal of making one extra meal every Sunday so I can just heat it up during the week. This pork chili verde was my first, inspired by the gorgeous poblanos provided in my CSA last week. As with most chili recipes, this is a low cast dinner. Inexpensive pork shoulder, canned beans and some tomaatillos and chilis and you’ll have a unique and hearty dinner. (And note well, if you seed the jalapenos, it’s mild enough for the kiddoes. My little Nutmeg chowed it!)
What’s on your list for easy-to-heat weeknight dinners? Please share! I also love this pork ragu (though this one is elegant enough for your next dinner party.) Chicken tortilla soup is another favorite in my house. But let me know your favorites- there are a lot of weeks left in the school year! I need some ideas.
- 1 3-pound piece of boneless pork shoulder, trimmed and cut into 3-inch chunks
- 1 Tbsp. canola oil
- 12 tomatillos, husked and rinsed
- 4 poblano peppers
- 2 Anaheim chiles, seeded and roughly chopped
- ½ white onion, roughly chopped
- 3 garlic cloves, peeled and smashed
- 2 jalapeno chiles, seeded, deribbed and coarsely chopped
- 1½ tsp. cumin
- ½ tsp. oregano, preferably Mexican
- 1½ cups chicken stock
- 2 cans white beans, drained and rinsed
- Chopped cilantro, for serving
- Qeuso fresco, for serving
- Season the pork with salt and pepper. Turn on the Instant Pot's saute feature on the highest temperature. Working in batches, brown the pork on all sides.
- While the pork browns, spread the tomatillos and poblanos on a baking sheet and put under the broiler until black. Turn and char on the other side. Remove from oven and allow to cool.
- When cool enough to handle, peel and seed the poblanos.
- Put all of the ingredients except the beans, cilantro and cheese into the Instant Pot and stir to combine.
- Cover the pot and cook on high pressure for 15 minutes. Allow to vent naturally.
- Once the pressure has released, open the pot and remove the pork to a plate. Use an immersion blender to blend the sauce. Turn the pot on Saute mode and allow the sauce to cook down for about 15 minutes to thicken. Shred the pork into the sauce and add the beans. Season to taste with salt.
- Heat through and serve with cilantro and queso fresco. Add some hot sauce if you want it spicier.
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