Guy Fieri's Quick Pork Chile Verde

Ingredients

• 2 lb Pork Butt, Boneless (trimmed, cut into 1½‑inch cubes)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Salt (kosher or sea salt)
• ½ tsp Black Pepper (freshly ground)
• 1 lb Tomatillos (husks removed, rinsed)
• 2 Poblano Peppers (stem removed, lightly roasted)
• 2 Anaheim Peppers (stem removed, lightly roasted)
• 3 Pasilla Chilies (Dried) (stems and seeds removed, rehydrated in hot water)
• 1 large Onion (diced)
• 4 Garlic Cloves (minced)
• ½ cup White Wine (Sauvignon Blanc) (dry, for deglazing)
• 1 cup Chicken Stock (low‑sodium)
• 1 tbsp Apple Cider Vinegar (adds bright acidity)
• 1 tsp Ground Cumin
• 1 tsp Mexican Oregano (crushed)
• 1 Bay Leaf
• 2 tbsp Masa Harina (mixed with ¼ cup water to form a slurry)
• ¼ cup Fresh Cilantro (chopped, for garnish)
• 2 Lime (cut into wedges for serving)
• 12 Corn Tortillas (warmed)

Instructions

1. Cube and Season Pork

   Trim any excess fat from the pork butt, cut into roughly 1½‑inch cubes, and season evenly with salt and black pepper.

   Time: PT10M

2. Sear Pork in Pressure Cooker

   Add olive oil to the pressure cooker on medium‑high heat. When the oil shimmers, add the pork cubes in a single layer and brown on all sides, working in batches if needed.

   Time: PT8M

   Temperature: medium‑high heat

3. Preheat Oven and Roast Vegetables

   While the pork browns, preheat the oven to 500°F. Place tomatillos, poblano and Anaheim peppers on a baking sheet, drizzle with a little olive oil, and roast until the skins blister and begin to blacken, about 10 minutes.

   Time: PT15M

   Temperature: 500°F

4. Rehydrate Pasilla Chilies

   Place the dried pasilla chilies in a bowl of hot water and let soak until softened, about 10 minutes. Drain and discard stems and seeds.

   Time: PT10M

5. Sauté Onion and Garlic

   Remove the pork and set aside. Add a little more oil to the pot if needed, then sauté the diced onion over medium heat until translucent, about 4 minutes. Add minced garlic and cook 1 minute, being careful not to burn.

   Time: PT5M

   Temperature: medium heat

6. Add Roasted Veggies and Chilies

   Rough‑chop the roasted tomatillos and peppers, add them to the pot along with the rehydrated pasilla chilies (chopped). Stir to combine.

   Time: PT5M

   Temperature: medium heat

7. Deglaze with Wine and Add Liquids

   Pour in the white wine, scraping up any browned bits from the bottom. Add chicken stock, apple cider vinegar, ground cumin, Mexican oregano, and the bay leaf. Return the seared pork to the pot and add enough liquid (stock + soaking water) to cover the ingredients by about 1 inch.

   Time: PT5M

   Temperature: medium heat

8. Pressure Cook

   Secure the pressure‑cooker lid, set to high pressure (usually “Manual/Pressure” setting 1), and cook for 35 minutes.

   Time: PT35M

9. Release Pressure and Check Pork

   Allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining steam. Open the cooker and test the pork for tenderness; it should pull apart easily. If not, reseal and cook an additional 15 minutes.

   Time: PT10M

10. Thicken with Masa Slurry

    Remove the pork (shred if desired) and set aside. In a small bowl whisk masa harina with ¼ cup water to a smooth slurry. Return the pork to the pot, stir in the masa slurry, and simmer for 5 minutes until the broth thickens slightly.

    Time: PT5M

    Temperature: medium heat

11. Finish and Serve

    Taste and adjust seasoning with salt, pepper, or extra vinegar if needed. Ladle the chili verde into bowls, garnish with chopped cilantro, a squeeze of lime, and serve with warm corn tortillas.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

20g

Fat

18g

Fiber

4g

Ingredient Substitutions

• Instead of Pork Butt, Boneless: Pork shoulder, Pork loin
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Tomatillos: green tomatoes
• Instead of Poblano Peppers: Anaheim peppers
• Instead of Anaheim Peppers: Poblano peppers
• Instead of Pasilla Chilies (Dried): Ancho chilies
• Instead of Onion: shallots
• Instead of Garlic Cloves: garlic powder (1 tsp)
• Instead of White Wine (Sauvignon Blanc): dry sherry, extra‑virgin olive oil + extra vinegar
• Instead of Chicken Stock: vegetable stock
• Instead of Apple Cider Vinegar: white wine vinegar
• Instead of Ground Cumin: coriander powder
• Instead of Mexican Oregano: regular oregano
• Instead of Masa Harina: cornstarch (1 tbsp)
• Instead of Fresh Cilantro: parsley
• Instead of Corn Tortillas: flour tortillas

Equipment Needed

• Pressure Cooker
• Large Skillet or Dutch Oven
• Baking Sheet
• Oven
• Cutting Board
• Chef’s Knife
• Measuring Cups and Spoons
• Whisk
• Immersion Blender (optional) (optional)
• Slotted Spoon
• Tongs

Critical Steps — Do Not Skip

• Season and brown the pork cubes to develop flavor
• Roast tomatillos and peppers until blistered for depth
• Do not fill the pressure cooker above the 2/3 line
• Proper pressure release to avoid over‑cooking
• Thicken the broth with masa slurry without over‑mixing

Chef Tips from the Video

• Use Mexican oregano instead of regular oregano for authentic flavor.
• A splash of Sauvignon Blanc adds bright acidity without overwhelming the dish.
• If you don’t have a pressure cooker, sear the pork, then braise covered in a Dutch oven at 300°F for 2‑2½ hours.
• Add a handful of fresh green onions just before serving for extra crunch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Cool completely, then freeze in freezer‑safe bags or containers for up to 3 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The chili verde freezes beautifully; portion into freezer bags and reheat gently on the stovetop.
• For meal‑prep, shred the pork after cooking and store separately from the broth; combine when reheating.

Frequently Asked Questions