Pressure Cooker Chili Verde Green Pork Chili Recipes

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PRESSURE COOKER CHILI VERDE



Pressure Cooker Chili Verde image

Simple and easy to make, this Pressure Cooker Chili Verde that is melt in your mouth tender! Watch the recipe video, you'll find it after the directions.

Provided by Sheena Strain

Categories     main

Time 35m

Number Of Ingredients 10

4.5 lb country style pork 'ribs' (cut into cubes, or use pork butt/shoulder cut into large chunks)
1lb 6 oz tomatillos (625g (approx))
2 Anaheim peppers (skinned, seeded and chopped.)
1 onion (peeled and sliced)
6 cloves garlic (peeled)
olive oil
1/2 cup gluten free chicken stock (250mls)
1 tsp salt
1 tsp pepper
1 tsp ancho chili powder

Steps:

  • Roast the Anaheim peppers over an open flame on your gas stove, use tongs to turn them so that they blacken all over. If you do not have a gas stove you can broil them in a similar way.
  • Put the blackened peppers in a bowl with cling wrap over the bowl and the steam will help the skin to slide off after a few minutes.
  • Once you have peeled the peppers, remove the seeds and stem and add them to your food processor or blender.
  • Remove the outer husk from the tomatillos and wash and halve them.
  • Add the halved tomatillos, onion slices, and garlic into a large bowl and toss with about a tablespoon of olive oil, then place on a baking sheet and broil for about 10 minutes or until they get a little toasted on top.
  • Add the tomatillos, onions, and garlic, into your food processor with the chopped Anaheim peppers and blend to make the sauce.
  • Cut the country style ribs into large cubes.
  • Turn on the saute function in your Instant Pot or pressure cooker and add the oil, then brown the pork in batches.
  • Add all the pork back to the pressure cooker and add the salt, pepper, and Ancho chili powder and stir. Pour over the chicken broth, then the chili verde sauce, stir and put the lid on.
  • Lock the lid, turn the steam release vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 20 minutes at High Pressure, then let the pressure release naturally for about 10 minutes or more.
  • The Chili Verde may have a lot of liquid when you first open the lid, I like to simmer it using the saute button to reduce and thicken up the sauce which gives a nice rich flavor to the finished dish.

Nutrition Facts : Calories 343 kcal, Carbohydrate 3 g, Protein 58 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 153 mg, Sodium 501 mg, Sugar 1 g, ServingSize 1 serving

INSTANT POT® CHILE VERDE



Instant Pot® Chile Verde image

This Mexican pork stew comes out tender and flavorful in your Instant Pot®. Serve with rice and beans or in tortillas as tacos.

Provided by fabeveryday

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h30m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil, or more as needed, divided
10 tomatillos - husked, stemmed, and halved
3 jalapeno peppers, halved and seeded
5 cloves garlic, crushed
2 ½ cups chicken broth, divided
3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
1 medium yellow onion, chopped
1 green bell pepper, seeded and chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon coarse salt
½ teaspoon cracked black pepper
¼ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 357 calories, Carbohydrate 4.9 g, Cholesterol 91.8 mg, Fat 26.2 g, Fiber 1.1 g, Protein 24.4 g, SaturatedFat 8.5 g, Sodium 875.8 mg, Sugar 2 g

INSTANT POT GREEN PORK CHILI



Instant Pot Green Pork Chili image

Chili is best simmered low and slow, but sometimes you don't have the time. A pressure cooker helps tenderize pork shoulder, a cut of meat that's usually tough, in minutes rather than hours. A mixture of green chiles, cilantro, garlic and lime brighten up this easy and wonderfully speedy.

Provided by Megan Mitchell

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 16

8 scallions, cut into 2-inch lengths
3 cloves garlic, peeled
1 poblano pepper, stemmed and cut into small chunks
1 jalapeno, stemmed and cut into small chunks
1/2 cup packed cilantro leaves and stems
4 to 5 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
Two 7-ounce cans mild diced green chiles
2 tablespoons ground cumin
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
Two 16-ounce cans pinto beans, rinsed and drained
Juice of 2 limes
Thinly sliced avocado
Crumbled Cotija
Cilantro leaves
Lime wedges

Steps:

  • For the chili: In a small food processor, combine the scallions, garlic, poblano, jalapeno and cilantro. Process until a chunky paste forms, 2 to 3 minutes. Scrape into a 6-quart Instant Pot®, add the pork, canned chiles with their liquid, the cumin, salt and pepper. Stir together.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete.
  • Being careful of any remaining steam, unlock and remove the lid. Set the pot to saute on high and stir in the beans and lime juice. Taste for seasoning and add more salt or pepper, if needed. Simmer, stirring occasionally, until thickened slightly, 10 to 15 minutes. For a thicker chili, simmer until it reaches your desired consistency.
  • Meanwhile, prepare the toppings. When ready to serve, ladle the chili into shallow bowls and garnish with avocado, Cotija, cilantro and lime wedges.

PRESSURE COOKER CHILI VERDE



Pressure Cooker Chili Verde image

We made this pressure cooker chili verde from scratch the other night and it was amazing! Tender pork roast with chiles with a ton of flavor and spice.

Provided by The Typical Mom

Categories     Appetizer     Entree     Main Course     Soup

Time 55m

Number Of Ingredients 7

3 lb pork roast (cubed)
1 c broth (beef, chicken or vegetable can be used)
2 c enchilada sauce (green, or salsa verde can be used)
1 onion (diced)
12 oz whole jalapenos (in can, diced, less if you want it milder)
12 oz whole green chiles (in can, diced)
2 tbsp olive oil

Steps:

  • Remove fat from outside of pork roast (optional), cube it into 1.5" pcs.
  • Set Instant Pot to saute and add olive oil and pork roast, brown outsides of meat then turn pot off/cancel.
  • Remove meat and deglaze pot using your 1 c of broth to get bits of meat off bottom of pot (deglaze instructions above recipe card). Leave chicken broth in pot.
  • Put meat back into pot with diced onion and enchilada sauce.
  • Close lid and steam valve and set to pressure high for 30 minutes.
  • Do a quick release and add diced jalapenos and chiles.
  • Put lid on and close steam valve again and set to pressure high for 10 minutes.
  • Do a quick release and enjoy!!

Nutrition Facts : ServingSize 3 oz, Calories 458 kcal, Carbohydrate 10 g, Protein 62 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 171 mg, Sodium 1138 mg, Fiber 2 g, Sugar 7 g

MEXICAN PORK STEW



Mexican Pork Stew image

Make this amazing recipe for Mexican Pork Stew (AKA Pork Chile Verde) with very little prep or effort from you - just let the Instant Pot do all the work!

Provided by URVASHI PITRE

Categories     Main Courses

Time 45m

Number Of Ingredients 10

2 pounds pork butt roast, (cut into large pieces)
3 Tomatillos (husks removed)
3 Jalapeño Peppers
2 poblano peppers
6 cloves Garlic
1 large Onion (chopped)
2 teaspoons Ground Cumin
Kosher Salt (to taste)
1/4 cup Cilantro
1 tablespoon Fish Sauce

Steps:

  • Heat a small saucepan and roast cumin seeds lightly until just toasty-looking, and then spread out onto a paper towel for them to cool.
  • Put pork and all sauce ingredients into an Instant Pot, starting with the vegetables at the bottom.
  • Grind the cumin in a mortar if you have one, although I used my trusty coffee grinder for this.
  • Sprinkle the pork with the cumin and salt, mix it slightly.
  • Close and cook on high for 30 minutes with natural release.
  • Remove pork chunks carefully with tongs. The meat is falling apart at this stage so you have to be a little careful.
  • Put in cilantro and fish sauce, and using an immersion blender, puree the veggies until there aren't any big chunks of veggies left.
  • Put back the pork and enjoy!

Nutrition Facts : ServingSize 4 g, Calories 170 kcal, Carbohydrate 4 g, Protein 26 g, Fat 4 g, SaturatedFat 1 g, Fiber 1 g, Sugar 1 g

INSTANT POT CHILI VERDE



Instant Pot Chili Verde image

Instant Pot Chili Verde with pulled pork in a spicy Mexican chili verde sauce is a savory, just-spicy-enough weeknight dinner for the whole family.

Provided by Pressure Cooking Today / Barbara Bakes LLC

Categories     Soup

Time 1h10m

Number Of Ingredients 12

1 can (28 ounces) whole tomatillos
4 pounds boneless pork shoulder, trimmed and cut into 4 equal pieces
1 tablespoon vegetable oil
1 large onion, finely chopped
1 anaheim pepper, seeded and diced (optional, can also sub jalapeno or serrano)
2 cloves garlic, minced or crushed
1 jar (16 ounces) salsa verde
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup chopped cilantro
Flour tortillas for serving

Steps:

  • Drain liquid from tomatillo can into the pressure cooking pot. Add pork and stir to combine. Lock lid in place. Select High Pressure and 60 minutes cook time. When the cook time ends, turn off pressure cooker and let the pressure release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid. Drain pork into a colander sitting in a large bowl to reserve cooking liquid. Skim the fat from the top of the cooking liquid, using a fat separator if you have one. Discard fat. Shred the pork with 2 forks, discarding any excess fat. Add tomatillos to a blender and pulse until smooth. Set aside. Select Sauté and add oil to the pressure cooking pot. When the oil is hot, add the onion and pepper, if using, and cook, stirring occasionally, until onion is tender, about 2 minutes. Add the garlic and cook for 1 additional minute. Add tomatillo puree to onion and garlic in the pressure cooking pot. Be sure to scrape the bottom of the pan well to scrape up any browned bits. Add shredded pork, salsa, cumin, salt, pepper, and 1/4 cup reserved cooking liquid. Mix together and add more cooking liquid until it reaches your desired consistency. Select Sauté and simmer for 5 minutes. (Adjust to low if needed.) Stir in chopped cilantro and add additional salt and pepper to taste. Serve with warmed flour tortillas.

Nutrition Facts : Calories 715 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 204 milligrams cholesterol, Fat 51 grams fat, Fiber 1 grams fiber, Protein 54 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 317 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat

CHILI VERDE



Chili Verde image

Provided by Pierre Franey

Categories     main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 1/2 pounds boneless pork loin
3 tablespoons corn or safflower oil
2 1/2 cups cored, seeded green peppers cut into 1-inch cubes
1 tablespoon finely minced garlic
3 cups chopped tomatillos or use 3 cups chopped, peeled, seeded, red ripe tomatoes, or canned imported tomatoes
1 6-ounce can chopped green chilies (you may use part chopped fresh or canned jalapeno peppers)
2 tablespoons ground cumin
1/4 teaspoon ground cloves
2 tablespoons chopped fresh coriander
1 cup dry white wine
Salt and pepper to taste

Steps:

  • Cut the meat into one-and-one-half-inch cubes. 2. Heat the oil in a pressure cooker. When it is quite hot, add about one-third of the cubes of meat. Cook, stirring, until nicely browned.
  • Using a slotted spoon, transfer the cubes to a separate platter. Add another third of the remaining cubes to the pressure cooker and cook until nicely browned. Transfer to the platter. Continue cooking the remaining cubes and transferring them to the platter.
  • Add the green peppers to the fat remaining in the pressure cooker and cook, stirring, until wilted. Add the garlic and cook about five seconds, stirring.
  • Return the meat to the cooker. Add the remaining ingredients. Cover the cooker with the lid and pressure regulator. Cook 20 minutes. Remove the lid from the cooker, following the manufacturer's instructions. Cook down, uncovered, about 10 minutes or until the sauce is reduced slightly. Serve with cumin rice (see recipe).

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 4 grams, Sodium 940 milligrams, Sugar 5 grams, TransFat 0 grams

PRESSURE-COOKER CHILE VERDE



Pressure-Cooker Chile Verde image

As the days and nights turn cooler, dial up the heat with our easy pressure-cooker chile verde. Simply sauté an onion and brown a pork shoulder, then stoke the stew with green chiles and store-bought salsa. Invite some friends over, and you're ready to party. No pressure cooker? No problem-we made a one-pot version for the stovetop, too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h45m

Yield Serves 4 to 6

Number Of Ingredients 7

3 1/4 pounds pork shoulder, cut into thirds
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil, plus more as needed
1 large onion, thinly sliced
1 can (7 ounces) diced green chiles, such as Goya
1 3/4 cups medium green salsa, such as Xochitl
Accompaniments for Serving: Tortilla chips, cilantro, sour cream, cotija cheese, sliced radishes serrano or jalapeño chiles, and sliced avocado

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.

PRESSURE COOKER PORK CHILI VERDE



Pressure Cooker Pork Chili Verde image

Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It is fantastic on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. -Kimberly Burke, Chico, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 11

3 tablespoons canola oil
1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes
4 medium carrot, sliced
1 medium onion, thinly sliced
4 garlic cloves, minced
1 can (28 ounces) green enchilada sauce
1/4 cup cold water
2 jalapeno pepper, seeded and chopped
1 cup minced fresh cilantro
Hot cooked rice
Flour tortillas (8 inches)

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.

Nutrition Facts : Calories 348 calories, Fat 18g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 580mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

PRESSURE COOKER CHILI VERDE (GREEN PORK CHILI)



Pressure Cooker Chili Verde (Green Pork Chili) image

Pressure Cooker Chili Verde (Green Pork Chili) recipe - green pork chili from the great American Southwest, sped up using the pressure cooker.

Provided by Mike Vrobel

Categories     Pressure Cooker

Time 1h20m

Number Of Ingredients 19

1 pound tomatillos, husked and rinsed
2 pounds Anaheim chiles, halved, stemmed and seeded (or New Mexico chiles)
2 jalapeño peppers, halved and stemmed
½ cup cilantro leaves and stems
1 teaspoon Diamond Crystal kosher salt
27 ounces mild fire roasted diced green peppers (one 28 ounce can, or 6 (4-ounce) cans)
16 ounce jar tomatillo salsa or salsa verde
4 pounds pork shoulder, cut into 1½-inch cubes (trim off as much fat as possible)
2 teaspoons Diamond Crystal Kosher salt
1 tablespoon vegetable oil
1 large onion, diced
½ teaspoon Kosher salt
4 cloves garlic, crushed
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried oregano (preferably Mexican oregano)
1 cup chicken stock (preferably homemade) or water
Juice of 1 lime
Salt and pepper

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.

Nutrition Facts : ServingSize 1 cup of chili, Calories 280 calories, Sugar 4.2 g, Sodium 1025.4 mg, Fat 12.6 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 9.3 g, Fiber 3.3 g, Protein 30.8 g, Cholesterol 101.5 mg

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CROCK POT GREEN CHILI PORK RECIPE - FOOD NEWS
More Slow Cooker or Instant Pot Green Chile Pork: Pressure Cooker Pork Chile Verde from Two Sleevers. Crock Pot Pork Green Chili House of Nash Eats green chilies, cumin, oregano, tomatillos, jalapeno, chicken broth and 18 more Crock-Pot® Slow Cooker Green Chili Queso Dip Whitneybond.Com . 7. Add the green sauce and 1½ tsp garlic powder, 2 ½ Tb chicken bullion …
From foodnewsnews.com


15 BEST PORK GREEN CHILI RECIPES IDEAS | RECIPES, CHILI ...
Jun 13, 2020 - Explore Jessica Raymond's board "Pork green chili recipes" on Pinterest. See more ideas about recipes, chili recipes, green chili recipes.
From pinterest.it


INSTANT POT PORK AND HATCH GREEN CHILE STEW RECIPES
PRESSURE COOKER CHILI VERDE (GREEN PORK CHILI ... 2016-02-04 · Pressure cook the chili for 30 minutes with a Natural Release: 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 … From dadcooksdinner.com 5/5 (41) Category Pressure Cooker Cuisine American Total Time 1 hr 20 mins. …
From tfrecipes.com


10 BEST PRESSURE COOKER PORK GREEN CHILE RECIPES | YUMMLY
Pressure Cooker Pork Chile Verde Campbell's® jalapeño pepper, broth, olive oil, green chiles, green pepper and 11 more Pressure Cooker Pork With Citrus and Mint New York Times Cooking
From yummly.com


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