Instant Pot Chile Verde Food

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CHILE VERDE



Chile Verde image

A celebration of all things chile, this is my take on the dish that has become a staple in the American Southwest. I think it tastes best when moderately spicy. In late summer, when Hatch chiles are in season, I'll use them instead of poblanos. I admit to being a rice klutz. But with the Instant Pot, I finally have a foolproof and forgiving system for producing amazing rice every time. The keys to success are rinsing and draining the rice before cooking, using homemade broth, and allowing the rice to rest after cooking.

Provided by The Essential Mexican Instant Pot Cookbook by Deborah Schneider

Categories     Main Course

Yield 4 servings

Number Of Ingredients 27

3 tomatillos (husked)
1 serrano chile (stemmed)
3 anaheim chiles (roasted, seeded, and peeled)
2 poblano chiles (roasted, seeded, and peeled)
2 tbsp lard (fresh or vegetable oil)
2 lbs pork shoulder (cut into 1/2 -inch cubes)
1 1/2 tsp kosher salt
1 1/2 tsp black pepper (freshly ground)
1 small white onion (diced, or yellow onion)
8 cloves garlic (large, minced)
1 tbsp cumin (ground)
3 tbsp all-purpose flour
2 1/2 cups chicken broth
3 roma tomatoes (cored and diced (about 2 cups ), or 14 1⁄2-ounce diced tomatoes, drained)
8 ounces red potatoes (peeled and diced (optional), or white potatoes)
sour cream (for serving)
chopped fresh cilantro leaves (for serving)
diced red onion (for serving)
Diced avocado (for serving)
arroz blanco (for serving (recipe below))
2 tbsp vegetable oil
1/2 small white onion (diced, or yellow onion)
3 cloves garlic (minced (about 1 tbsp ))
2 cups long grain white rice (rinsed and drained)
2 tbsp kosher salt
1 1/4 cups Water
1 cup chicken broth

Steps:

  • Line a cast-iron griddle or skillet with aluminum foil, set over high heat, and roast the tomatillos and serrano, turning often, for 5 to 7 minutes, until lightly charred and slightly softened. Transfer to a blender. Dice 1 Anaheim chile and 1 poblano chile and set aside. Add the remaining 2 Anaheims and 1 poblano to the blender and puree until smooth.
  • Press Sauté-normal/medium on the Instant Pot and heat the lard. Add half of the pork in a single layer and cook, stirring occasionally, for about 5 minutes, until lightly browned. Season with 1 1/2 tsp of the salt and 3/4 tsp of the pepper, then, using a slotted spoon, transfer the pork to a plate. Add the remaining pork, the onion, garlic, and cumin and cook, stirring occasionally, for about 2 minutes, until lightly browned. Season with the remaining 1 1/4 tsp salt and the remaining 3/4 tsp pepper. Add the flour and cook, stirring frequently, for about 2 minutes, until the flour begins to brown. Add the reserved pork, the broth, tomatoes, and potatoes (if using) and scrape up any browned bits on the bottom of the pot. Press Cancel.
  • Secure the lid and set the Pressure Release to Sealing. Press Meat/Stew, then set the cooking time for 25 minutes. When the cooking program is complete, press Cancel. Let the pressure release naturally for 20 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the reserved diced Anaheim and poblano chiles. Taste and adjust the seasoning with salt and pepper if needed. Serve with the rice, passing the sour cream, cilantro, diced onion, and avocado on the side.
  • Press Sauté-normal/medium on the Instant Pot and heat the oil. Add the onion and garlic and cook, stirring constantly, for about 1 minute, until lightly browned. Add the rice and cook, stirring, for about 2 minutes, until the grains begin to take on a light golden tinge. Press Cancel. Add the salt, water, and broth, then scrape up any rice that may be stuck to the bottom or sides of the pot. Wearing heat-resistant mitts, lift the inner pot out of the Instant Pot housing and gently swirl the inner pot to get the grains to settle into an even layer. Return the inner pot to the housing.
  • Secure the lid and set the Pressure Release to Sealing. Press Rice.
  • When the cooking program is complete, press Cancel. Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, using a fork or chopsticks, gently fluff the rice. Wipe off the condensation from the lid, then replace it without securing it. Let the rice rest for 10 minutes. Serve hot.

CHILI VERDE



Chili Verde image

Provided by Instant Pot Recipe Collection Cookbook

Categories     Main Course

Yield 4 servings

Number Of Ingredients 11

1 tbsp vegetable oil
1 lb boneless pork loin (cut into 1-inch pieces)
1 onion (halved and thinly sliced)
1 lb tomatillos (husks removed, rinsed and coarsely chopped)
6 cloves garlic (minced)
1 tsp ground cumin
15 ounces great northern beans (1 can rinsed and drained)
4 ounces diced green chiles (1 can)
1 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh cilantro

Steps:

  • Press Sauté; heat oil in Instant Pot®. Add pork; cook about 6 minutes or until browned. Remove to plate.
  • Add onion to pot; cook and stir 3 minutes or until softened. Add tomatillos, garlic and cumin; cook and stir 3 minutes, scraping up browned bits from bottom of pot. Stir in beans, chiles, salt, pepper and pork; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 8 minutes.
  • When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Stir in cilantro.

INSTANT POT® CHILE VERDE



Instant Pot® Chile Verde image

This Mexican pork stew comes out tender and flavorful in your Instant Pot®. Serve with rice and beans or in tortillas as tacos.

Provided by fabeveryday

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h30m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil, or more as needed, divided
10 tomatillos - husked, stemmed, and halved
3 jalapeno peppers, halved and seeded
5 cloves garlic, crushed
2 ½ cups chicken broth, divided
3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
1 medium yellow onion, chopped
1 green bell pepper, seeded and chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon coarse salt
½ teaspoon cracked black pepper
¼ cup chopped fresh cilantro

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add 1 tablespoon olive oil. Add tomatillos, jalapenos, and crushed garlic to the hot oil. Saute, flipping once or twice, until lightly browned, 6 to 7 minutes. (Remove garlic earlier if it browns sooner.)
  • Transfer vegetables to the bowl of a food processor and puree with 2 cups chicken broth until smooth.
  • Clean and dry the inner pot of the Instant Pot®. Select Saute function and heat remaining olive oil. Add pork, onion, bell pepper, oregano, cumin, salt, and pepper. Stir and saute, adding more oil if necessary, until pork is browned on all sides and vegetables are soft, 7 to 8 minutes. Cancel Saute function. Pour in remaining chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in reserved tomatillo puree.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in chopped cilantro.

Nutrition Facts : Calories 357 calories, Carbohydrate 4.9 g, Cholesterol 91.8 mg, Fat 26.2 g, Fiber 1.1 g, Protein 24.4 g, SaturatedFat 8.5 g, Sodium 875.8 mg, Sugar 2 g

INSTANT POT PORK CHILE VERDE (PRESSURE COOKER RECIPE)



Instant Pot Pork Chile Verde (Pressure Cooker Recipe) image

This easy dump-and-go Instant Pot Pork Chile Verde is so versatile. Made with onions, garlic, tomatillos, jalapeno, green pepper, green salsa, green chiles, and seasonings. Serve it as tacos, enchilada filling, or even on a salad for a delicious and healthy meal.

Provided by Camille

Categories     Dinner

Yield 8

Number Of Ingredients 10

3 pound pork roast, cut into 3-4 large chunks (I used a boneless pork shoulder)
1 onion (minced)
3 cloves garlic (crushed)
1 green pepper (finely chopped)
2-3 tomatillos (husked and chopped)
1 jalapeno (seeded and chopped)
1 (16 ounce) jar green salsa
1 (4 ounce) can green chilis
1 (14 ounce) can diced tomatoes
1 teaspoon cumin

Steps:

  • Place your roast in the bottom of the Instant Pot.
  • Add all remaining ingredients on top of roast.
  • Set Instant Pot to manual and cook on high pressure for 30 minutes. Let pressure do a natural release (it will take about 10-15 minutes).
  • Remove the roast pieces from the Instant Pot and shred using two forks (it will literally fall apart).
  • Add pork back into Instant Pot and mix with all the flavorful liquid.
  • Serve on tortillas and topped with pico de gallo, fresh cilantro, shredded cheese, or your favorite toppings.

Nutrition Facts : Servingsize 1 serving, Calories 2674 kcal, Fat 154 g, SaturatedFat 33 g, Cholesterol 789 mg, Sodium 1140 mg, Carbohydrate 29 g, Sugar 14 g, Protein 281 mg

INSTANT POT CHICKEN CHILE VERDE RECIPE



Instant Pot Chicken Chile Verde Recipe image

This Instant Pot Chicken Chile Verde tastes amazing and is so easy to make. Add a few ingredients into the instant pot and dinner is made in minutes. It doesn't get much better than that.

Provided by Steph Loaiza

Categories     Main Course

Time 30m

Number Of Ingredients 12

2 pounds boneless, skinless chicken thighs
4 tomatillos (quartered)
3 poblano peppers (diced)
4 ounces green chili peppers (1 can)
1 medium onion (diced)
3 teaspoons minced garlic
1 Tablespoon cumin
salt (to taste)
Worcestershire sauce (dash)
½ cup cilantro (roughly chopped)
3 limes (for serving)
16 soft taco size tortillas (for serving)

Steps:

  • Place chicken thighs, tomatillos, peppers, onion, garlic, cumin, and salt in an Instant Pot. Saute on high for 5-8 minutes, until chicken is lightly seared. Place lid on Instant Pot, seal, and cook manually on high pressure for 15 minutes. When finished, allow pressure to release naturally.
  • Remove chicken from pot and shred, then set aside.
  • Add cilantro and Worcestershire sauce to the remaining ingredients in the Instant Pot. Using an immersion blender (or transferring everything in the Instant Pot to a high-power blender), blend until sauce is smooth. Pour sauce over shredded chicken (as much or as little as you want).
  • Serve warm topped with cilantro, fresh squeezed lime juice, and tortillas.

Nutrition Facts : Calories 351 kcal, Carbohydrate 39 g, Protein 28 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 108 mg, Sodium 573 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

INSTANT POT CHILI VERDE



Instant Pot Chili Verde image

I have been making Chili Verde for many years on my stove top, but since I got my electric pressure cooker, I will never go back to the old way. This the easiest and quickest way to make this dish. We like our Chili Verde with a thicker 'gravy' sauce, hence the addition of the instant potato flakes to help thicken the liquid.

Provided by Jeanne Benavidez

Categories     Pork

Time 40m

Number Of Ingredients 14

4 lb boneless pork shoulder, cut into 1 1/2-inch chunks
1/2 c chicken broth
2 large potatoes, peeled and cut into 1-inch cubes
5 - 6 tomatillos, quartered, husks discarded
2 - 3 poblano peppers , roughly chopped, seeds and stems discarded (see note)
2 - 3 anaheim or cubanelle peppers, roughly chopped, seeds and stems discarded (see note)
4- 6 serrano or jalapeño chilies, roughly chopped, stems discarded
1 medium onion, roughly chopped
1 Tbsp ground cumin
1 Tbsp corriander
1 Tbsp crushed oregano
1 Tbsp kosher salt
1/2 c instant potato flakes (optional)
fresh flour or corn tortillas and lime wedges, for serving

Steps:

  • 1. In a pressure cooker, place peppers, onions, garlic, spices, chicken broth and a big pinch of salt. (Do not add the meat, potatoes or the potato flakes yet.) Seal the pressure cooker, bring to high pressure, and cook for 5 minutes. Release pressure.
  • 2. Using an immersion blender, puree the pepper mixture until it is like a green sauce.
  • 3. Add the pork and stir to combine. Replace the lid and cook on manual for 18 minutes. Do a QR until pressure is released. Add the potatoes and pressure cook for another 4 minutes. NR for 5 minutes and then QR.
  • 4. Depending on the amount of fat left on the pork, there may be a layer of grease on the top of the dish after it sits in the pot for a few minutes.... just take a spoon and get as much off as you can.
  • 5. If the sauce is not like a gravy consistency, add ¼ to ½ cup instant potato flakes and stir to combine. Let the mixture sit for a few minutes for the potato flakes to dissolve and thicken the sauce.
  • 6. NOTE: Since the peppers make a lot of 'juice' when cooked, adding all the ingredients to the pressure cooker, with just the small amount of liquid, makes for an intensely flavored stew that cooks in its own juices.

INSTANT POT TURKEY CHILI VERDE



Instant Pot Turkey Chili Verde image

Check out this healthy chili recipe. It's a lean, green chili that still packs some spicy heat-made in the Instant Pot!

Provided by Coco Morante

Categories     Chili     turkey     Soup/Stew     Super Bowl     Instant Pot     Winter     Poultry     Chile Pepper     Hot Pepper     Bean     Dinner

Number Of Ingredients 16

2 tablespoons olive oil
1 pound ground turkey (93 percent lean)
1 yellow onion, diced
2 poblano or Anaheim chiles, diced
2 jalapeño chiles, diced
2 serrano chiles, diced
3 cloves garlic, chopped
1 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 (15-ounce) cans pinto beans, rinsed and drained
1 (12-ounce) jar Mexican-style salsa verde (tomatillo based)
1/2 cup low-sodium chicken broth
1/4 cup chopped fresh cilantro
Grated Monterey Jack cheese, for serving

Steps:

  • Select the Sauté setting on the Instant Pot and heat the oil. Add the turkey and sauté, breaking it up with a wooden spoon or spatula as it cooks, for about 5 minutes, until cooked through and no traces of pink remain. Add the onion, chiles, garlic, salt, oregano, cumin, and cayenne and cook, stirring occasionally, for another 5 minutes, until the onion has softened and is translucent. Stir in the pinto beans, salsa verde, and broth.
  • Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Bean/Chili setting and set the cooking time for 20 minutes at high pressure.
  • Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the chopped cilantro.
  • Ladle into bowls and serve hot, topped with the cheese.

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From beautyandthefoodie.com


INSTANT POT CHILE VERDE: GREEN FOOD FOR ST. PATRICK'S DAY ...
The best green food for St. Patrick’s Day: Instant Pot Chile Verde. Photo: Getty Images. Perhaps no other American holiday than St. Patrick’s Day shows how we shoehorn food themes into all our big days. I refer to the green thing. (It began with green beer, a beverage dragged kicking and screaming to its strangest possible further dimension.) So, for this March …
From uchealth.org


BEST PRESSURE COOKER CHILI VERDE RECIPE! - NOSHTASTIC
Turn on the saute function in your Instant Pot or pressure cooker and add the oil, then brown the pork in batches. Add all the pork back to the pressure cooker and add the salt, pepper, and Ancho chili powder and stir. Pour over the chicken broth, then the chili verde sauce, stir and put the lid on.
From noshtastic.com


INSTANT POT CHILI VERDE KETO ... - HOMEMADE FOOD JUNKIE
Instructions. Cut meat into several large pieces. rub the salt and pepper into the meat pieces. Set the instant pot to sauté on high. add the avocado oil. Using tongs place the meat pieces into the instant pot so each piece of meat touches the hot bottom of the pot. Mix the salsa and broth together and set aside.
From homemadefoodjunkie.com


SALSA VERDE CHICKEN (INSTANT POT OR CROCKPOT) - THE REAL ...
For this milder version of Salsa Verde Chicken (Crockpot or Instant Pot), we used Trader Joe’s Salsa Verde (Fresh tomatillos, green chile, water, onions, fresh jalapenos, salt, and spices). The Hatch Valley Salsa , also from Trader Joe’s, is a bit spicer thanks to those amazing Hatch chiles that are grown in the arid desert of New Mexico.
From therealfooddietitians.com


SLOW COOKER OR INSTANT POT CHILE VERDE RECIPES YOUR FAMILY ...
Instant Pot Chili Verde from Pressure Cooking Today uses canned tomatillos and salsa verde, with an Ahaheim pepper for spice, and this makes delicious tacos as you can see from the photo!. More Ideas with Chile Verde Flavors: 4-Ingredient Instant Pot Chicken Chile Verde from Two Peas and Their Pod Slow Cooker Chile Verde (Mexican Stewed Pork) from …
From slowcookerfromscratch.com


INSTANT POT CHILE VERDE - A BOUNTIFUL KITCHEN
When the timer goes off after cooking, let the Chile Verde sit in the Instant pot for (at least) an additional 20 minutes until the pressure has reduced and the pot has cooled down a bit. I like to let it sit for about 30 minutes before releasing the rest of the pressure/steam. If you do not manually vent the pot, it will automatically turn to keep warm mode for 10 hours.
From abountifulkitchen.com


INSTANT POT PORK CHILI VERDE - THE LEAN GREEN BEAN
Instructions. Turn Instant Pot to saute. Add all ingredients except the broth and cilantro and saute for 5 minutes, then turn off. Add broth and cilantro. Set Instant Pot for 20 minutes using manual mode. Use the quick release method, stir well to help the sweet potatoes and tomatillos break down even further. Serve warm!
From theleangreenbean.com


INSTANT POT CHICKEN CHILE VERDE RECIPE - MADE WITH ROASTED ...
Instant Pot Chicken Chile Verde Recipe. The base of any Chile Verde recipe is the green sauce. Traditionally it starts with roasted tomatillos and peppers. This is exactly how I make Salsa Verde. You will find a lot of recipes that skip the roasting process and throw the raw tomatillos and peppers in the Instant Pot instead. I believe this is a ...
From makeyourmeals.com


EASY KETO INSTANT POT CHILE VERDE - BEAUTY AND THE FOODIE
Easy Keto Instant Pot Chile Verde-This Easy Keto Instant Pot Chile Verde is so simple to make with only a few ingredients and still has a wonderful slow-cooked flavor but in less than an hour in the Instant PotⓇ. Low carb, keto, paleo, and whole 30. This post contains affiliate links. If you purchase through them, your cost will stay the same ...
From beautyandthefoodie.com


INSTANT POT CHICKEN CHILE VERDE RECIPE
A quick and easy Instant Pot Chicken Chile Verde recipe that is bound to be a crowd pleaser! Inside: A quick and easy Instant Pot Chicken Chile Verde recipe that is bound to be a crowd pleaser! Save your sanity and impress your friends and family while your pressure cooker does all the heavy lifting! I. Love. Chicken Chile Verde.
From easyinstantrecipes.com


INSTANT POT CHILI VERDE RECIPE - THE COOKIE ROOKIE®
That’s what makes comfort food to me. This Instant Pot Chili Verde recipe is a quick & easy Tex Mex favorite. What is Chili Verde? Chili Verde literally translates to green chili, but in this case, it is a Mexican-American dish you’ll find in many Tex-Mex restaurants. Chili Verde is a pork stew flavored with a mix of green peppers, like green chilis and jalapenos. …
From thecookierookie.com


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