Pressure Cooker Chili Verde Recipe

Name: Pressure Cooker Chili Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs boneless pork shoulder, cut into 2 inch chunks; 4 tomatillos, husked and quartered; 2 poblano peppers, diced and seeded; 2 anheim bell peppers, diced and seeded; 2 jalapenos, diced and seeded; 1 (4 1/2 ounce) can green chilies; 1 onion, peeled and diced; 6 garlic cloves, peeled and diced; 2 teaspoons salt; 1 tablespoon ground cumin; 1 tablespoon dried Mexican oregano; 1 cup fresh cilantro, roughly chopped; 2 limes, quartered; 1/2 cup Cotija cheese

Servings: persons

4 lbs boneless pork shoulder, cut into 2 inch chunks
4 tomatillos, husked and quartered
2 poblano peppers, diced and seeded
2 anheim bell peppers, diced and seeded
2 jalapenos, diced and seeded
1 (4 1/2 ounce) can green chilies
1 onion, peeled and diced
6 garlic cloves, peeled and diced
2 teaspoons salt
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano
1 cup fresh cilantro, roughly chopped
2 limes, quartered
1/2 cup Cotija cheese

1
Seed and chop all your veggies. Put them in the pressure cooker and saute (this brings out the juices - if you don't do this you won't have enough liquid to come to pressure).
2
While they are heating add all your spices. Then add the cubed meat. If your pork shoulder had a bone you can throw this in for flavor.
3
Seal your pressure cooker, bring to pressure, and cook 25 minutes. Allow natural pressure release.
4
Remove the meat and puree the veggies and juice either in a food processor or blender. Add the meat back inches Top with cilantro, a squeeze of lime juice, and cotija, and enjoy!

1472

kcal

Calories

Fat

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 lbs boneless pork shoulder, cut into 2 inch chunks, 4 tomatillos, husked and quartered, 2 poblano peppers, diced and seeded, 2 anheim bell peppers, diced and seeded, and more.

Yes, Pressure Cooker Chili Verde falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure Cooker Chili Verde

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