Instant Pot Colorado Chile Verde Recipes

INSTANT POT® COLORADO CHILE VERDE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add chicken breast, onion, chile peppers, garlic, cumin, salt, and pepper to hot oil. Saute until chicken is browned and onions are soft and translucent, about 5 minutes. Add chicken broth, salsa verde, white beans, corn kernels, and cilantro; mix well. Turn off Saute mode.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute function. Stir in flour and cook chile until it thickens, 1 to 2 minutes. If you like a thicker consistency, mix potato starch and water in a small bowl and stir into chile with the flour. Serve with lime wedges.

CHILI COLORADO RECIPE - TRADITIONAL MEXICAN DISH MADE IN AN INSTANT POT

Steps:

• Cube meat into medium size pieces, 1" X 2"
• Add oil to the Instant Pot and turn on saute mode. Lightly salt meat and brown on all side in 2-3 batches.
• Turn off the Instant Pot and add Las Palmas chili sauce.
• To prepare the chili sauce, heat a skillet on medium heat and lightly saute the chili pods until lightly fragrant (watch carefully so they don't burn).
• Remove from heat and let cool. Once cool, remove the stems and cut chili to remove the seeds.
• Place a small saucepan filled with 3 cups of water on high. Once boiling, place chili in the pan and cover. Remove from heat and let sit for 15-20 minutes.
• Strain chili and reserve 1 cup of the chili water.
• In a blender add soften chilies, broth, 1 cup of chili water, garlic cloves, cumin and all-spice. Blend into a sauce.
• Pour sauce into Instant Pot and add 1 bay leaf.
• Place lid on and lock vent.
• Cook on stew/meat setting and let the pressure to naturally release.
• Season with additional salt
• Cube meat into medium size pieces, 1" X 2"
• Add oil to a large skillet or Dutch oven. Lightly salt meat and brown on all side in batches if needed.
• Place meat in a slow cooker and add Las Palmas chili sauce.
• To prepare the chili sauce, heat a skillet on medium heat and lightly saute the chili pods until lightly fragrant (watch carefully so they don't burn).
• Remove from heat and let cool. Once cool, remove the stems and cut chili to remove the seeds.
• Place a small saucepan filled with 3 cups of water on high. Once boiling, place chili in the pan and cover. Remove from heat and let sit for 15-20 minutes.
• Strain chili and reserve 1 cup of the chili water.
• In a blender add soften chilies, broth, 1 cup of chili water, garlic cloves, cumin and all-spice. Blend into a sauce.
• Pour sauce into slow cooker over meat and add 1 bay leaf.
• Cover and cook on low for 7 hours or high for 4 hours.
• Season with additional salt
• Cube meat into medium size pieces, 1" X 2"
• Add oil to a Dutch oven. Lightly salt meat and brown on all side in batches if needed.
• Add Las Palmas chili sauce to the meat.
• To prepare the chili sauce, heat a skillet on medium heat and lightly saute the chili pods until lightly fragrant (watch carefully so they don't burn).
• Remove from heat and let cool. Once cool, remove the stems and cut chili to remove the seeds.
• Place a small saucepan filled with 3 cups of water on high. Once boiling, place chili in the pan and cover. Remove from heat and let sit for 15-20 minutes.
• Strain chili and reserve 1 cup of the chili water.
• In a blender add soften chilies, broth, 1 cup of chili water, garlic cloves, cumin and all-spice. Blend into a sauce.
• Pour sauce into Dutch oven over meat and add 1 bay leaf.
• Bring to a boil, then cover, and reduce heat to simmer.
• Simmer for 1-1/2 to 2 hours or until beef is tender.
• Season with additional salt

INSTANT POT CHILI VERDE RECIPE

Steps:

• Peel and wash tomatillos, and place on a foil-lined cookie sheet. Add quartered onions, garlic, and peppers. Drizzle with one tablespoon olive oil. Broil on high for five minutes.
• Meanwhile, chop pork into 2"-3" chunks, wash, and pat dry. Mix salt, pepper, and flour. Sprinkle the mixture over the meat. Work in until the meat is coated with the mixture.
• Take the tray out of the oven, remove veggies that are charred. Flip the remaining vegetables and broil for an additional two to three minutes. Remove from the oven and allow to cool.
• Heat the remaining olive oil in a cast-iron skillet. Sear pork, working in batches, and place in the Instant Pot.
• Peel roasted garlic, and poblano peppers. Add to a blender, along with the other charred vegetables, and chicken stock. Depending on the size of your blender, you might have to do this in batches. Pulse the vegetables until roughly chopped.
• Pour the mixture over the meat in the Instant Pot. Stir in the cumin, coriander, oregano, and cilantro.
• Seal the Instant Pot and bring up to pressure (15 to 20 minutes). Cook on high pressure for 30 minutes. Vent manually, or allow the Instant Pot to vent naturally.
• Serve with sour cream, warmed tortillas, shredded cheese, tortilla chips, and lime wedges.

PRESSURE COOKER CHILI VERDE (GREEN PORK CHILI)

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.

EASIEST CHILE VERDE {INSTANT POT}

Steps:

• Heat heavy bottomed pot to medium-high and add cumin seeds. Heat until seeds start to brown and become fragrant (watch to prevent burning), stirring occasionally. Remove from heat and allow to cool. Grind in an electric grinder or by hand with a mortar and pestle. Set aside until needed. See notes if you only have ground cumin.
• In an Instant Pot or other stove top pressure cooker, combine pork, tomatillos, Pablano peppers, Anaheim peppers, jalapeno or serranos, onion, garlic, oregano, cumin, and salt (also add the habanero pepper and additional serranos if you want added heat).
• Press Saute button (for Instant Pot), then adjust to High. Heat until gently sizzling. Now place lid on cooker, select Manual button/Normal Pressure, Sealing function, and adjust time to 28 minutes. Once pressure cooking time is up, release pressure with Quick Release method.
• Using tongs, or slotted spoon if pork pieces are small, transfer pork to a bowl and set aside. Add cilantro and fish sauce to remaining contents in the pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt, about 1 ½ teaspoons. Return pork to the sauce and stir gently to combine. Serve immediately OR better yet, cool and place in 6 quart container with lid and keep in refrigerator for up to 3 days, at least overnight. Reheat over medium heat on stovetop and enjoy.

INSTANT POT COLORADO GREEN CHILE

Steps:

• Heat oven to 400 degrees F. Stem and seed both types of peppers. Chop them up. Place on a baking sheet along with the garlic cloves (peels on and left whole) and the diced onions. Drizzle with olive oil and sprinkle with ½ tsp kosher salt and ¼ tsp pepper. Place the baking sheet in the oven for 20 minutes.
• While the veggies are roasting, trim the pork of excess fat and cut it up into bite size pieces. Sprinkle with the 1 tsp kosher salt and ¼ tsp pepper. Turn the Instant Pot to the saute setting. When the display says HOT add in the 2 Tbsp of oil and swirl around. Add in half of the pork pieces and brown for about 4 minutes without disturbing. Remove the pork with tongs and place on a plate. Add in the second half of the pork and repeat. Once all the pork is browned stir in the chicken broth and deglaze the pot.
• Add in the browned pork, tomatoes, tomatillo salsa, oregano, cloves and hominy. By this time the veggies should be done. Peel the garlic and then add the roasted veggies into the Instant Pot. Stir a bit and then sprinkle in the cornmeal.
• Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button (or you can use the manual/pressure cook button) to 20 minutes on high pressure. When the time is up let the pot sit there for 10 minutes and then move the valve to venting. Remove the lid.
• Stir the chili. With a ladle scoop out 3 cups of the chili and transfer to a blender. Be careful not to get any of the pork cubes, use a fork to pick them out and put back into the Instant Pot. Puree in the blender and then add the mixture back into the Instant Pot. Stir.
• Ladle into bowls and top with desired toppings such as cilantro, avocado, sour cream or tortilla chips.

MEXICAN CHILE VERDE

Steps:

• In a large stock pot, heat 3 tablespoons of oil.
• Season the pork with salt and pepper.
• Add the pork to the stock pot.
• Sear on all sides.
• Stirring occasionally.
• Meanwhile preheat the broiler on high.
• Place the tomatillos, ½ onion (chopped), 2 garlic cloves, and 2-3 serrano chiles on a sheet pan.
• Note: if you like it spicy, use 4 to 5 serrano chiles.
• Drizzle 1 tablespoon of oil over all the ingredients and mix well.
• Add salt over everything.
• Place the sheet pan inside the oven.
• Broil for 4-5 minutes until the tomatillos are black and charred.
• Add all the tomatillos and cilantro into a blender.
• Blend until smooth.
• If there is excess fat, remove the seared pork from the pot.
• Drain any excess fat.
• Place the remaining 1/2 onion chopped and 1 finely minced garlic into the pot.
• Stir and cook for 1 minute.
• Return the pork to the pot.
• Add the salsa verde from the blender.
• Add 1 cup of chicken broth to the blender to get any remaining salsa verde.
• Add the liquid from the blender and remaining chicken broth to the pot.
• Stir to combine.
• Cover with a lid.
• Cook for 1 hour on low.
• Taste for salt.Note: If using potatoes, add 30 minutes before turning off the heat.
• Serve with Mexican rice and beans.