Pork Chile Verde

It takes just a few minutes to prep the vegetables for the homemade green salsa—and the result is so much fresher tasting than the jarred stuff.

PREP TIME: 40 minutes

FUNCTION: Sauté (Normal); Meat/Stew (More)

CLOSED POT TIME: 1 hour 25 minutes

TOTAL TIME: 2 hours 5 minutes

RELEASE: Natural

SERVES: 6

• 2 to 2½ pounds boneless pork shoulder, trimmed and cut into 2-inch cubes
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 6 to 8 tomatillos, husked, rinsed, and quartered
• 2 to 3 poblano peppers, seeded and roughly chopped
• 2 Anaheim or cubanelle peppers, seeded and roughly chopped
• 1 serrano or jalapeño pepper, roughly chopped
• 1 cup chopped white onion
• 3 cloves garlic, peeled
• 2 teaspoons cumin seeds, toasted*
• 1 teaspoon dried Mexican oregano
• 1 cup chicken broth
• 1 cup loosely packed cilantro
• Flour tortillas, warmed
• Lime wedges

PREP

Season the pork with the salt. Select sauté on the Instant Pot® and adjust to normal. Add the oil to the pot. When the oil is hot, add the pork (in small batches) and cook for 3 to 4 minutes or until browned on all sides. As pork is browned, remove to a bowl with a slotted spoon.

Press cancel. Remove most of the fat from the pot. Add the tomatillos, chile peppers, onion, garlic, cumin seeds, oregano, and chicken broth to the pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select meat and adjust to more. When cooking is complete, use a natural release to depressurize.

Use a slotted spoon to transfer cooked pork to a bowl. Add the cilantro to the pot. Use an immersion blender to blend the salsa (do not overprocess). Taste the salsa and season to taste with additional salt. Return the pork to the salsa and stir to combine.

SERVE

Serve with tortillas and lime wedges.

*Tip: Toast cumin seeds in a small dry skillet over medium heat until lightly browned and fragrant, stirring constantly, for about 3 to 4 minutes.