How to Make Pork Chile Verde in a Pressure Cooker

Ingredients

• 2 pounds Boneless Pork Shoulder (cut into 2‑inch cubes)
• 0.75 pounds Tomatillos (diced)
• 0.66 pounds Poblano Peppers (diced; remove seeds for milder heat if desired)
• 6 ounces Anaheim, Cubanelle, or Hatch Chilies (diced)
• 2 pieces Serrano or Jalapeño Peppers (diced; adjust for heat)
• 1 small White Onion (diced)
• 6 cloves Garlic (whole, then minced with other veg)
• 1 tablespoon Whole Cumin Seeds (toasted and ground using mortar & pestle)
• to taste pinch Salt (generously season the stew)
• 0.5 cup Fresh Cilantro (minced, added at the end)
• 1 tablespoon Asian Fish Sauce (adds umami; use a good quality brand)
• 8 pieces Corn Tortillas (warmed for serving)

Instructions

1. Cube the Pork

   Trim any excess fat from the pork shoulder and cut into roughly 2‑inch cubes.

   Time: PT5M

2. Dice the Vegetables

   Dice the tomatillos, poblanos, Anaheim chilies, serrano/jalapeño peppers, white onion, and mince the garlic cloves.

   Time: PT10M

3. Toast and Grind Cumin

   Heat a dry skillet over medium heat, add the cumin seeds and toast until fragrant (1‑2 minutes). Transfer to a mortar and grind into a fine powder.

   Time: PT3M

4. Assemble in the Pressure Cooker

   Place all diced vegetables in the bottom of the pressure cooker, then layer the pork cubes on top. Sprinkle the ground cumin over everything and season generously with salt. Stir briefly to combine.

   Time: PT3M

5. Sauté Briefly

   Set the pressure cooker on medium‑high heat and let it sizzle for a minute or two until you hear a faint crackle.

   Time: PT2M

6. Pressure Cook

   Seal the lid, bring to high pressure, and cook for 30 minutes.

   Time: PT30M

7. Quick Release

   After the timer ends, carefully perform a rapid pressure release by moving the vent to venting position. Keep hands clear of steam.

   Time: PT5M

8. Remove Pork

   Using tongs, lift the pork cubes out of the pot and set them aside in a bowl.

   Time: PT2M

9. Puree the Vegetable Base

   Blend the cooked vegetables (and their released liquid) until smooth using an immersion blender or by transferring in batches to a countertop blender.

   Time: PT5M

10. Finish the Stew

    Return the pork cubes to the pot, stir in the pureed veg, add the minced cilantro and a tablespoon of fish sauce. Heat gently for 2‑3 minutes to meld flavors.

    Time: PT3M

11. Serve

    Serve the chile verde hot with warm corn tortillas and optional lime wedges.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

25g

Carbohydrates

30g

Fat

20g

Fiber

5g