Pressure Cooker Chili Verde

Pressure Cooker Chili Verde

  • Difficulty: easy
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Recommended by Brian, Inspired by Serious Eats

Ingredients

  • (2-4) lbs bone in pork shoulder
  • (1) lb Tomatillos
  • (3) Pablano Peppers white onion
  • (3) Anaheim Peppers garlic cloves, minced
  • (2) Serrano Peppers
  • 8 oz White Onion
  • 6 cloves chopped garlic
  • 1 tbsp whole cumin, toasted and ground
  • Salt to taste
  • 1/2 cup freshly chopped Cilantro plus more for Garnish
  • 1 tbsp. Asian Fish Sauce
  • 1/2 tsp ground black pepper
  • 1 tsp ground white pepper

Directions

  1. Prepare your base.
  2. First, slice 1 lb Tomatillos in half and place into over at 350 degrees F. Cook until they begin to turn yellow and blacken slightly.

    Meanwhile, saute 8 oz white onion and (6) cloves of garlic in a non-reactive saucepan until soft and translucent.

    Remove seeds and stems from Serrano Peppers and chop finely.

    In a small pan, lightly toast Whole Cumin Seeds until aromatic and warm. Transfer to a mortar and pestal to grind fresh.

    When ready, toss in the Tomatillos, onion, garlic, cumin , to an Instant Pot Pressure Cooker or similar.

    Set heat level to saute or high.

  3. Prepare your meat addition.
  4. Chop pork shoulder into 2″ cubes.

    In a separate non-reactive sauce pan, add 1 tbsp. cooking oil over high heat, sear all sides of pork shoulder until lightly browned and caramelized.

    Add browned meat and remaining pork shoulder bone to pressure cooker with other ingredients.

  5. Cooking the sauce.
  6. Set the pressure cooker to high and allow pot to seal.

    Cook for 15 minutes on high pressure.

    When finished, carefully and manually vent the pressure cooker, being mindful of your eyes and face in relationship to hot steam.

    Remove chunks of pork from pot, discarding the bone.

    Use an immersion blender to blend ingredients into a fine stew.

    Add- pork shoulder back to the pot, stir to coat.

  7. Serving Chili Verde
  8. Garnish with extra Cilantro and lime wedges.

    Serve chili immediately or store in refrigerator for up to a week prior to serving.

    Serve with tortilla chips or out of a bowl.