Instant Pot Pork With Tomatillos And Green Chile Recipes

INSTANT POT PULLED PORK CHILE VERDE

Steps:

• Peel the tomatillos and clean with water to remove the stickiness. Pat dry.
• Place the tomatillos, chile peppers and onion on the baking sheet and coat with olive oil.
• Place under the broiler for 5 minutes. Flip vegetables over and broil for an additional 3-5 minutes until charred, but not burnt.
• Remove from the oven and cover chile peppers with aluminum foil. Let it sit for 10 minutes.
• In the meantime, trim any excess fat on the exterior of the pork roast.
• Cut pork into smaller pieces about 4-5 inches long and then place it in the Instant Pot.
• Uncover and remove skin from the chile peppers. Remove the seeds if you don't want your dish too spicy.
• Add the broiled vegetables into a large blender with cilantro, garlic and salt. Blend until smooth.
• Reserve about 1-cup of chile verde and pour remainder over pork. Coat all the pork pieces with sauce.
• Cover pressure cooker and secure the lid then set for 75 minutes high pressure. Make sure the vent is in sealing position.
• Let it natural pressure release for 20-30 minutes then release any remaining pressure. Open and remove the lid. Pork should be fall apart fork tender.
• Remove the pork from the pressure cooker and place it on a baking sheet. Using two forks, begin shredding the pork into bite size pieces while removing any large chunks of fat.
• For crispy pulled pork, add a single layer of shredded pork onto a baking sheet. Drizzle with some of the liquid remaining in the Instant Pot.
• Place the baking sheet under the broiler about 4-6 inches away and cook for 5 minutes.
• Using long handled tongs mix and flip the crispy pieces over and cook under the broiler for another 2-3 minutes until crispy and not burnt.
• Serve as tacos or top french fries. Serve with reserved salsa verde, shredded cheese, pico de gallo, guacamole, sour cream, radishes, and/or wedges of lime.

INSTANT POT PORK WITH TOMATILLOS AND GREEN CHILE

Steps:

• Brown the pork cubes in the oil, add the onion followed by the flour, sauté until pork begins to brown.
• Add the ground cumin and garlic. Stir to combine.
• Add the green chile and tomatillos.
• Stir in the broth/stock and salt. Be sure to stir and scrape vigorously! Any flour stuck to the bottom can potentially cause a "burn" error.
• Lock the lid on the Instant Pot, and set for 30 minutes under high pressure. When the cycle is complete, you can allow it to de-pressurize naturally, or you can do a quick release. 30 minutes is adequate to get tender pork chunks! Check seasoning. Garnish as desired.
• Serve with rice, quinoa, farro, etc. or rolled up in a tortilla. Enjoy!

CHILE VERDE STEW WITH PORK AND TOMATILLOS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Dust pork cubes in flour and season with salt and pepper.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown pork in the hot oil, about 5 minutes. Set aside. Place tomatillos and garlic cloves into a baking pan.
• Broil tomatillos and garlic in the preheated oven for 7 minutes. Turn off the broiler and let rest in the oven for 15 minutes. Remove from the oven and let cool enough to handle, about 10 minutes. Mince roasted garlic.
• Heat remaining tablespoon oil in a pot over medium-high heat. Saute onion in the hot oil until softened, about 5 minutes. Add browned pork, chicken broth, minced garlic, cumin, oregano, and bay leaf; reduce heat to low and let simmer.
• Mix roasted tomatillos, serrano peppers, green chile peppers, and jalapeno pepper together in a bowl. Add to the pot. Continue to simmer over low heat until pork is tender and an instant-read thermometer inserted into the center of a cube reads at least 145 degrees F (63 degrees C), about 20 minutes. Stir in cilantro and remove bay leaf before serving.