Pressure Cooker Pork Green Chili Verde
Tender chunks of pork shoulder braised under pressure with tomatillos, roasted green chiles, and aromatics into a bold, tangy chili verde perfect for bowls, burritos, or chips.
Ingredients
- 3 lbs boneless pork shoulder, 1.5-inch cubes
- 1.5 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp neutral oil (vegetable or avocado)
- 1 large yellow onion, diced
- 6 garlic cloves, minced
- 16 oz tomatillos (canned or fresh husked), quartered
- 8 oz roasted Hatch or Anaheim green chiles (canned or jarred), chopped
- 1 jalapeno, seeded, minced
- 2 cups low-sodium chicken broth
- 2 tsp ground cumin
- 1 tsp dried Mexican oregano
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
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1
Pat 3 lbs boneless pork shoulder dry and season all over with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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2
Set the pressure cooker to Saute (high). Add 2 tbsp neutral oil (vegetable or avocado) and sear boneless pork shoulder in batches until browned on two sides, about 3 minutes per side. Transfer to a plate.
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3
Add 1 large diced yellow onion to the pot and cook, stirring, until softened, about 3 minutes. Add 6 minced garlic cloves, 2 tsp ground cumin, and 1 tsp dried Mexican oregano; cook 1 minute until fragrant.
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4
Add 16 oz quartered tomatillos (canned or fresh husked), 8 oz chopped roasted Hatch or Anaheim green chiles (canned or jarred), 1 seeded, minced jalapeno, and 2 cups low-sodium chicken broth. Stir, scraping up any browned bits. Return pork and any juices to the pot.
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5
Seal the lid, set to high pressure, and cook for 35 minutes. Allow a 10-minute natural pressure release, then do a quick release of any remaining pressure.
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6
Use two forks to roughly shred the pork into chunky pieces directly in the pot. Stir in 2 tbsp fresh lime juice. Taste and adjust salt.
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7
Ladle into bowls and top with 1/4 cup chopped fresh cilantro. Serve with rice, warm tortillas, or crusty bread.