Pressure Cooker Chile Verde

Savor the bold, smoky flavors of this Pressure Cooker Chile Verde, a comforting and flavorful Mexican-inspired dish that's ready in a fraction of the time. Tender chunks of pork shoulder are seared to perfection and simmered in a vibrant sauce made from roasted tomatillos, charred poblano and jalapeño peppers, and aromatic spices like cumin and oregano. Using your pressure cooker ensures melt-in-your-mouth pork and a deeply infused sauce in just 35 minutes of cooking time. Perfect for taco nights or hearty meals, this versatile dish pairs beautifully with warm tortillas, fluffy rice, or refried beans. Elevate your dinner table with this easy-to-make yet authentic recipe bursting with fresh, zesty flavors!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 pounds Pork shoulder
• 1 pound Tomatillos
• 2 Poblano peppers
• 1 Jalapeño peppers
• 4 Garlic cloves
• 1 medium Onion
• 0.5 cup Cilantro leaves
• 1 cup Chicken broth
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 2 tablespoons Vegetable oil

Directions

Step 1

Trim excess fat from the pork shoulder and cut it into 1.5-inch chunks. Season with salt and pepper.

Step 2

Set the pressure cooker to the sauté function and heat the vegetable oil. Once hot, sear the pork chunks in batches until browned on all sides, about 2-3 minutes per batch. Remove and set aside.

Step 3

While the pork is browning, peel the tomatillos and rinse them under warm water to remove their sticky residue. Quarter them and set aside.

Step 4

Char the poblano and jalapeño peppers by holding them over an open flame (or broiling them in the oven) until their skin is blackened. Place in a plastic bag or covered bowl for 5 minutes, then peel off the charred skin, remove the seeds, and roughly chop the peppers.

Step 5

Chop the onion and garlic. To the pressure cooker, add the onion and garlic, sautéing until softened, about 3 minutes.

Step 6

Add the tomatillos, chopped poblano and jalapeño peppers, cumin, oregano, and chicken broth to the pot. Stir everything together, scraping the bottom to deglaze any browned bits.

Step 7

Return the pork chunks to the pot, ensuring they are submerged in the liquid. Add the cilantro leaves.

Step 8

Seal the pressure cooker lid. Set to high pressure and cook for 25 minutes. Allow the pressure to release naturally for 10 minutes, then carefully vent any remaining pressure.

Step 9

Remove the lid and skim off excess fat, if needed. Use a ladle to transfer a portion of the sauce to a blender and purée until smooth for a thicker consistency (optional). Return the puréed sauce to the pot and stir.

Step 10

Taste and adjust seasoning with additional salt and pepper, if necessary. Serve the Chile Verde with warm tortillas, rice, or beans, garnished with extra cilantro if desired.

Nutrition Facts

Serving size	(2139.2g)

Amount per serving	% Daily Value*
Calories	2486.5

Total Fat 135.6g	0%
Saturated Fat 41.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 800.5mg	0%
Sodium 3653.5mg	0%
Total Carbohydrate 72.8g	0%
Dietary Fiber 19.5g	0%
Total Sugars 25.5g
Protein 229.4g	0%

Vitamin D 0IU	0%
Calcium 458.4mg	0%
Iron 17.6mg	0%
Potassium 6195.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 37.8%

Carbs: 12.0%