This zesty and tender chile verde comes together quickly with the help of an Instant Pot, making it perfect for busy weeknights. Enjoy the rich flavors without spending hours in the kitchen!
Prep Time30 min
Cook Time50 min
Total Time1 hr 20 min
Difficulty
Hard
Expert Cooking Tips
Brown the pork before pressure cooking to enhance the flavor.
Use fresh tomatillos for the best tangy taste, but canned can work in a pinch.
Let the pressure release naturally for a few minutes to keep the meat tender.
Ingredients
0/13
What Makes This Recipe So Good
Packed with bold flavors and comes together quickly thanks to the Instant Pot®. The tender pork and tangy tomatillo sauce create a comforting meal that feels homemade without the long cooking time.
Step 1
Turn your Instant Pot to the sauté setting and heating a tablespoon of olive oil. Toss in the tomatillos, jalapeños, and crushed garlic, cooking them for about 6 to 7 minutes until they’re lightly browned. Keep an eye on the garlic and pull it out early if it starts to darken too much. Once everything looks good, transfer the veggies to a blender or food processor, add 2 cups of chicken broth, and blend until smooth.
Step 2
Give the Instant Pot’s inner pot a quick rinse and dry, then heat the rest of the olive oil on sauté again. Add the pork, onion, bell pepper, oregano, cumin, salt, and pepper. Cook everything together, stirring occasionally, until the pork is nicely browned and the veggies have softened, about 7 to 8 minutes. Cancel the sauté function, pour in the remaining chicken broth, and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in the tomatillo puree you made earlier.
Step 3
Lock the lid in place and set the Instant Pot to high pressure for 25 minutes. It’ll take about 10 to 15 minutes to come up to pressure before the timer starts. When the cooking is done, let the pressure release naturally for about 10 minutes, then carefully open the lid. Give everything a good stir and finish by mixing in some chopped cilantro for a fresh touch.
306
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Guide
Serve this vibrant green stew over warm rice or soft tortillas. It also pairs well with a side of refried beans or a simple cabbage slaw for added crunch and freshness.
Proper Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish also freezes well—portion it into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, pork shoulder is best for tenderness, but pork butt or pork stew meat can also work well.
How spicy is this dish, and can I adjust the heat?
It’s mildly spicy from the jalapeños; use fewer peppers or remove seeds to reduce heat.
Can I make this recipe without an Instant Pot?
Yes, you can cook it on the stove in a heavy pot, simmering covered for 2-3 hours until pork is tender.
Is it okay to substitute chicken broth with vegetable broth?
Yes, vegetable broth will work fine if you prefer a vegetarian option or don’t have chicken broth.
Can I prepare the tomatillo puree ahead of time?
Absolutely, you can make and refrigerate the puree up to a day before cooking.
How should I store leftovers and how long will they last?
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
What can I serve this with?
It pairs well with rice, tortillas, or over mashed potatoes for a hearty meal.
Can I omit the olive oil or use a different cooking oil?
Yes, you can use other oils like avocado or vegetable oil, or reduce the amount as needed.
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