Instant pot chili verde
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6-8 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. When cool enough to handle, peel and seed the poblanos.
  4. Put all of the ingredients except the beans, cilantro and cheese into the Instant Pot and stir to combine.
  5. Cover the pot and cook on high pressure for 15 minutes. Allow to vent naturally.
  6. 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.
  7. Heat through and serve with cilantro and queso fresco. Add some hot sauce if you want it spicier.
Recipe by white plate blank slate at https://whiteplateblankslate.com/instant-pot-chili-verde/