Chile verde is such a nice switch-up from the usual pot of chile con carne that we eat often in my house. The bowl gets its verde (green) color from spicy serranos, piquant jalapeños, a bunch of cilantro, and lots and lots of tangy tomatillos. These, along with onions and garlic (of course!) contribute so much flavor, and since your bowl is full of vegetables there’s no need for any other sides, save for a pile of warm corn tortillas.
This recipe makes two batches of the verde sauce that makes the base of the dish, so you can freeze half of it for later. Then the next time you want to make chile verde, you’ll simply defrost your sauce, add pork, and pressure cook, no more prep required! I love getting two nights of cooking done at once, and having a yummy meal to look forward to enjoying again.
Pork Chile Verde
- 2 tbsp avocado oil or other neutral oil
- 1 yellow onion sliced
- 2 garlic cloves peeled
- 2 serrano chiles seeded and diced
- 1 jalapeno chile seeded and diced
- 2 pounds tomatillos husked and quartered
- 1 cup water
- kosher salt
- 1 bunch cilantro bottom 4 inches of stems discarded
- 2 pounds boneless pork shoulder trimmed of excess fat and cut into 1-inch pieces
- tortillas or cooked long grain rice
- pickled red onions
- jalapeno chile, thinly sliced
- lime, cut into wedges
- Select the high Sauté setting on the Instant Pot and heat the vegetable oil. Add the onion, garlic, serranos, and jalapeño and sauté for about 10 minutes, until the onion is softened and browned. Add the tomatillos, water, and 11⁄2 teaspoons salt.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Manual or Pressure Cook setting and set the cooking time for 5 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
- When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and add the cilantro. Using an immersion blender, puree the mixture until smooth.
- Ladle half the sauce into a silicone muffin or loaf pan and slip it into the freezer. When it’s frozen solid, after about 4 hours, pop it out of the pan, transfer to a 1-gallon ziplock plastic freezer bag, and freeze for up to 6 months.
- Add the pork to the remaining sauce in the Instant Pot, secure the lid, and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Meat/Stew setting and set the cooking time for 25 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
- When the cooking program ends, let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot, then taste for seasoning and add more salt if needed.
- Ladle the chili into bowls and sprinkle with cilantro, pickled onions, and jalapeño slices. Serve piping hot with lime wedges and tortillas or rice.