How to Make Pressure Cooker Pork Chile Verde

Ingredients

• 1.5 pounds Pork Shoulder, Boneless (cut into 2‑inch cubes)
• 0.75 pounds Tomatillos (husks removed, diced)
• 0.66 pounds Poblano Peppers (roasted, peeled, diced)
• 6 ounces Anaheim Chilies (diced)
• 2 pieces Jalapeño Peppers (seeded if desired, diced)
• 1 small White Onion (diced)
• 6 cloves Garlic (minced)
• 1 tablespoon Whole Cumin Seeds (toasted and ground using mortar & pestle)
• to taste Salt (generously season)
• 0.5 cup Fresh Cilantro (handful, minced)
• 1 teaspoon Asian Fish Sauce (adds umami)
• 8 pieces Corn Tortillas (warmed for serving)

Instructions

1. Cube the Pork

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

   Time: PT5M

2. Dice the Vegetables

   Dice tomatillos, roasted poblanos, Anaheim chilies, jalapeños, onion, and mince the garlic.

   Time: PT10M

3. Toast and Grind Cumin

   Toast the cumin seeds in a dry skillet until fragrant, then grind them in a mortar & pestle until fine.

   Time: PT2M

   Temperature: medium heat

4. Assemble in Pressure Cooker

   Place all diced vegetables in the pressure cooker, then layer the pork cubes on top. Add the ground cumin and season generously with salt. Stir to combine.

   Time: PT3M

5. Sauté Briefly

   Place the pressure cooker on the stove over medium‑high heat and cook, stirring, until you hear a light sizzle.

   Time: PT2M

   Temperature: medium‑high heat

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 quick pressure release and open the lid.

   Time: PT5M

8. Remove Pork

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

   Time: PT2M

9. Puree the Sauce

   Blend the vegetable mixture until smooth using an immersion blender or by transferring to a countertop blender in batches.

   Time: PT5M

10. Finish the Stew

    Stir the pork back into the pot, then add the minced cilantro and fish sauce. Mix well and let sit for a minute to combine flavors.

    Time: PT2M

11. Serve

    Serve the chile verde hot with warm corn tortillas and enjoy with a cold beer.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

20g

Fat

15g

Fiber

4g

Ingredient Substitutions

• Instead of Pork Shoulder, Boneless: Pork butt, Pork loin
• Instead of Tomatillos: Green tomatoes (with a splash of lime)
• Instead of Poblano Peppers: Anaheim peppers, Pasilla peppers
• Instead of Anaheim Chilies: Poblano peppers, Serrano chilies
• Instead of Jalapeño Peppers: Serrano chilies, Fresno chilies
• Instead of White Onion: Yellow onion
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Whole Cumin Seeds: Ground cumin (1 tsp)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Fresh Cilantro: Parsley (less flavor)
• Instead of Asian Fish Sauce: Soy sauce (1 tsp)
• Instead of Corn Tortillas: Flour tortillas

Equipment Needed

• Pressure Cooker
• Cutting Board
• Chef's Knife
• Mortar & Pestle
• Tongs
• Immersion Blender (optional)
• Mixing Bowl
• Measuring Spoons
• Serving Plate

Critical Steps — Do Not Skip

• Step 6: Pressure Cook
• Step 9: Puree the Sauce
• Step 10: Finish the Stew

Chef Tips from the Video

• Roast the poblanos under a broiler or on an open flame for a smoky flavor before dicing.
• Toast the cumin seeds until they turn a deep amber for maximum aroma.
• Add a squeeze of lime just before serving for a bright finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Cook the pork and puree the vegetable base up to 2 days ahead; store separately in the refrigerator and combine before serving.
• The stew reheats well; gently simmer on low heat and add a splash of broth if it thickens too much.

Frequently Asked Questions