Pork Chile Verde

Pork Chile Verde
From seriouseats.com

Ingredients

  • 4 lb boneless pork shoulder
  • ¾ lb tomatillos (~4 large)
  • ⅔ lb poblano peppers (~2)
  • 6 oz Anaheim or Cubanelle peppers (~2)
  • 2 serrano or jalapeños
  • 1 white onion
  • 6 cloves garlic
  • salt
  • 1 T ground cumin (or whole, toasted and crushed)
  • ½ c cilantro leaves
  • 1 T Asian fish sauce (or substitute)
  • limes to serve

Instructions

  1. Step 1

    Cut pork into 2 inch chunks. Destem, deseed, chop peppers. Chop onion and cilantro. Dehusk tomatillos, quarter.

  2. Step 2

    Layer the onion, garlic, and peppers on the bottom of the Instant Pot. Place the pork above. Season liberally and stir gently to coat.

  • Step 3

    Turn Instant Pot on Saute until you begin to hear sizzling. Then close, seal, bring to high pressure, cook 30 minutes, instant release.

  • Step 4

    Transfer pork to separate bowl. Add cilantro and fish sauce to the pressure cooker. Blend with an immersion blender, season to taste with salt. Return pork to sauce.

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