EASIEST CHILE VERDE {INSTANT POT}
Truly the easiest Chile Verde recipe, you will get fabulous flavor here and all you do is chop the ingredients and dump them into the pot. No need to roast the vegetables beforehand. And though this recipe is ready in less than an hour, I highly recommend you let the completed Chile Verde sit in the fridge at least overnight but seriously, if you can make it two days ahead of serving, this will rival any authentic Mexican restaurant's Verde.
Provided by Good Dinner Mom
Categories Instant Pot
Time 43m
Number Of Ingredients 17
Steps:
- Heat heavy bottomed pot to medium-high and add cumin seeds. Heat until seeds start to brown and become fragrant (watch to prevent burning), stirring occasionally. Remove from heat and allow to cool. Grind in an electric grinder or by hand with a mortar and pestle. Set aside until needed. See notes if you only have ground cumin.
- In an Instant Pot or other stove top pressure cooker, combine pork, tomatillos, Pablano peppers, Anaheim peppers, jalapeno or serranos, onion, garlic, oregano, cumin, and salt (also add the habanero pepper and additional serranos if you want added heat).
- Press Saute button (for Instant Pot), then adjust to High. Heat until gently sizzling. Now place lid on cooker, select Manual button/Normal Pressure, Sealing function, and adjust time to 28 minutes. Once pressure cooking time is up, release pressure with Quick Release method.
- Using tongs, or slotted spoon if pork pieces are small, transfer pork to a bowl and set aside. Add cilantro and fish sauce to remaining contents in the pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt, about 1 ½ teaspoons. Return pork to the sauce and stir gently to combine. Serve immediately OR better yet, cool and place in 6 quart container with lid and keep in refrigerator for up to 3 days, at least overnight. Reheat over medium heat on stovetop and enjoy.
Nutrition Facts : Calories 266 kcal, Carbohydrate 7 g, Protein 42 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 158 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
INSTANT POT® CHILE VERDE
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
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 PULLED PORK CHILE VERDE
This Instant Pot pulled pork chile verde is made by pressure cooking pieces of pork shoulder in a delicious homemade chile salsa verde made with roasted green chiles, tomatillos, onions, garlic and cilantro. Serve alone, as tacos or top french fries to make carnitas fries.
Provided by Laura Bashar | Family Spice
Categories Main Course
Time 2h15m
Number Of Ingredients 8
Steps:
- Peel the tomatillos and clean with water to remove the stickiness. Pat dry.
- Place the tomatillos, chile peppers and onion on the baking sheet and coat with olive oil.
- Place under the broiler for 5 minutes. Flip vegetables over and broil for an additional 3-5 minutes until charred, but not burnt.
- Remove from the oven and cover chile peppers with aluminum foil. Let it sit for 10 minutes.
- In the meantime, trim any excess fat on the exterior of the pork roast.
- Cut pork into smaller pieces about 4-5 inches long and then place it in the Instant Pot.
- Uncover and remove skin from the chile peppers. Remove the seeds if you don't want your dish too spicy.
- Add the broiled vegetables into a large blender with cilantro, garlic and salt. Blend until smooth.
- Reserve about 1-cup of chile verde and pour remainder over pork. Coat all the pork pieces with sauce.
- Cover pressure cooker and secure the lid then set for 75 minutes high pressure. Make sure the vent is in sealing position.
- Let it natural pressure release for 20-30 minutes then release any remaining pressure. Open and remove the lid. Pork should be fall apart fork tender.
- Remove the pork from the pressure cooker and place it on a baking sheet. Using two forks, begin shredding the pork into bite size pieces while removing any large chunks of fat.
- For crispy pulled pork, add a single layer of shredded pork onto a baking sheet. Drizzle with some of the liquid remaining in the Instant Pot.
- Place the baking sheet under the broiler about 4-6 inches away and cook for 5 minutes.
- Using long handled tongs mix and flip the crispy pieces over and cook under the broiler for another 2-3 minutes until crispy and not burnt.
- Serve as tacos or top french fries. Serve with reserved salsa verde, shredded cheese, pico de gallo, guacamole, sour cream, radishes, and/or wedges of lime.
Nutrition Facts : Calories 9316 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 2858 milligrams cholesterol, Fat 681 grams fat, Fiber 1 grams fiber, Protein 740 grams protein, SaturatedFat 250 grams saturated fat, ServingSize 1, Sodium 2745 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 367 grams unsaturated fat
INSTANT POT® PULLED PORK
This pulled pork dish is a blend of a couple other recipes, made in the Instant Pot®. We had this on the Fourth of July, and it was a huge hit! Serve on warmed hamburger rolls, top with the thickened sauce, bread and butter pickles, or cole slaw as desired.
Provided by Julie Tramp
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 10h20m
Yield 16
Number Of Ingredients 17
Steps:
- Combine brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper in a small bowl. Rub the dry rub mixture all over the trimmed shoulder roast. Pierce roast with a fork to help seasoning penetrate meat. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Cut pork into 4 to 6 pieces and add to the hot oil. Cook a few pieces at a time until browned, about 5 minutes. Transfer cooked meat to a plate.
- Add chicken broth to the pot and deglaze the browned bits from the bottom by stirring constantly with a whisk until smooth. Turn Instant Pot® off.
- Add water, apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons tomato paste, onion, and 2 tablespoons ketchup. Top with browned pork. Close and lock the lid, making sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove meat and onions and cover to keep warm.
- Set Instant Pot® to saute and add remaining tomato paste, remaining ketchup, and 1/2 cup brown sugar. Use a ladle to skim excess fat from the top of the liquid and discard it. Cook until sauce is reduced in volume by about 1/2, about 15 minutes.
- Meanwhile, use 2 forks to shred cooked pork into small chunks. Serve meat as desired, topped with the thickened sauce.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 17.8 g, Cholesterol 64.9 mg, Fat 20.9 g, Fiber 1.1 g, Protein 15.6 g, SaturatedFat 7.1 g, Sodium 1777.4 mg, Sugar 15.6 g
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