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Chili Verde in the Instant Pot

Chili Verde in the Instant Pot


  • 4 pounds boneless pork shoulder, cut into 2-inch chunks
  • 6 tomatillos, quartered, husks discarded
  • 5 Hatch green chiles, roughly chopped, seeds and stems discarded
  • 2 serrano or jalapeño chiles, roughly chopped, stems discarded
  • 1 white onion, roughly chopped
  • 6 medium cloves garlic, peeled
  • 1 tablespoon whole cumin seed, toasted and ground in molcajete
  • Kosher salt
  • 1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
  • 1 tablespoon Asian fish sauce
  • Fresh corn tortillas and lime wedges, for serving


  1. In Instant Pot liner brown the pork well, using the Saute function.
  2. Add tomatillos, Poblano peppers, Anaheim peppers, serrano peppers, onion, garlic, cumin, and a big pinch of salt. Heat until gently sizzling. Pressure cook on HIGH for 30 minutes.
  3. Quick pressure release.
  4. Using tongs, transfer pork pieces to a bowl and set aside.
  5. Add cilantro and fish sauce to remaining contents of Instant Pot liner. Blend with an immersion blender or in a countertop blender, then season to taste with salt.
  6. Return pork to sauce and stir gently to combine.
  7. Serve immediately with tortillas and lime wedges.


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