Time 1h20m Number Of Ingredients 19 Steps:
Spread the tomatillos, anaheim chiles, and jalapeno peppers skin side up on a rimmed baking sheet. Put the baking sheet 6 inches below a broiler set to high, and broil until the tomatillos and peppers are blackened in spots, about 5 minutes. Flip the tomatillos and broil until the tomatillos are browned on the other side and the skins of the peppers are blackened all over, about another five minutes. Remove the baking sheet from the oven and let the peppers cool for a few minutes, then peel the blackened skin from the peppers and discard. (A little leftover blackened skin is fine.) Pour the contents of the baking sheet into a blender or food processor, including as much of the liquid as possible. Add the cilantro and the teaspoon of Kosher salt, then blend until smooth, about 30 seconds. Mix the canned diced chiles and tomatillo salsa in a medium bowl. Sprinkle the pork with the 2 teaspoons kosher salt. Heat the oil in the pressure cooker pot over medium-high heat until shimmering. (Saute mode in an electric PC). Brown the pork in two to three batches - put pork cubes in the pot without crowding, and brown each batch of pork on one side, about 4 minutes. Transfer the pork to a bowl with a slotted spoon, leaving as much fat behind as possible. There will be extra fat in the pot from the pork; pour out the fat to get down to 1 tablespoon. Add the onions to the pot and sprinkle with ½ teaspoon of kosher salt. Saute the onions until softened and starting to brown around the edges, about 5 minutes, scraping often to release any browned pork bits from the bottom of the pot. Make a hole in the middle of the onions and add the garlic, cumin, coriander, and oregano. Cook until you smell the garlic and spices, about one minute, then stir into the onions. Stir the chicken stock, salsa verde, pork, and any pork juices in the bowl into the pot. Lock the lid and cook at high pressure for 30 minutes in an Instant Pot or other electric PC, or for 25 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes. Stir in the lime juice. Taste and add more salt and pepper if it needs it. (Homemade salsa verde will need more salt; the quick version from cans probably does not - canned ingredients already have a lot of salt. Go by taste; If the chili tastes flat, it needs more salt.) Serve.
Time 1h45m Yield Serves 4 to 6 Number Of Ingredients 7 Steps:
Season pork with salt and pepper. Heat 2 tablespoons oil in an electric pressure cooker set to sauté. Working in batches, brown pork all over (adding 1 more tablespoon oil if needed), 16 to 20 minutes total. Remove pork and switch cooker off. Let pork cool slightly; cut into 1-inch chunks. Return cooker to sauté setting. Add onion, season with salt and pepper, and cook until translucent, about 3 minutes. Return pork to cooker with canned chiles and salsa. Secure lid and manually set cooker to high. Set timer for 35 minutes and let come to pressure. Once time is complete, switch off and manually release pressure, then remove lid. Let cool 10 minutes; skim fat. Serve with accompaniments.
Time 55m Yield 8 servings. Number Of Ingredients 11 Steps:
Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. In batches, saute the pork, carrots, onion and garlic until browned. Return all items to the pressure cooker. Add the enchilada sauce, water, jalapenos and cilantro. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with rice and tortillas.
Time 1h45m Yield 12-16 serving(s) Number Of Ingredients 15 Steps:
Put all ingredients in a pressure cooker. Lock lid and bring up to pressure on high heat, lower temperature and simmer at 15 psi for 40 minutes. (If you don’t have a pressure cooker you can simmer on the stove for approximately 3 hours until pork is tender, adding more water as necessary). Remove from heat and let the pressure come down. Remove the lid and simmer until the liquid is reduced by about half. Serve with warm flour tortillas, grated cheese and sour cream.
Time 7h45m Yield 12 Number Of Ingredients 13 Steps:
Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker. Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth. Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours. Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Brush the whole chile peppers with oil and place on a baking sheet. Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes. Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use. Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.
Time 1h30m Yield 6 Number Of Ingredients 13 Steps:
Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add 1 tablespoon olive oil. Add tomatillos, jalapenos, and crushed garlic to the hot oil. Saute, flipping once or twice, until lightly browned, 6 to 7 minutes. (Remove garlic earlier if it browns sooner.) Transfer vegetables to the bowl of a food processor and puree with 2 cups chicken broth until smooth. Clean and dry the inner pot of the Instant Pot®. Select Saute function and heat remaining olive oil. Add pork, onion, bell pepper, oregano, cumin, salt, and pepper. Stir and saute, adding more oil if necessary, until pork is browned on all sides and vegetables are soft, 7 to 8 minutes. Cancel Saute function. Pour in remaining chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in reserved tomatillo puree. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Unlock and remove the lid. Stir in chopped cilantro.
More about “pressure cooker pork chili verde recipes”
Yield 8 Number Of Ingredients 10 Steps:
Place your roast in the bottom of the Instant Pot. Add all remaining ingredients on top of roast. Set Instant Pot to manual and cook on high pressure for 30 minutes. Let pressure do a natural release (it will take about 10-15 minutes). Remove the roast pieces from the Instant Pot and shred using two forks (it will literally fall apart). Add pork back into Instant Pot and mix with all the flavorful liquid. Serve on tortillas and topped with pico de gallo, fresh cilantro, shredded cheese, or your favorite toppings.
