Easy Instant Pot Pork Chile Verde Recipe | Fronk Recipes
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Cooking tools:
- Pressure cooker
- Stove
- Tongs
- Mixing bowl
- Immersion blender
- Blender
Ingredients
- 4 pounds (1.9kg) boneless pork shoulder, cut into 2-inch chunks
- 3/4 pound tomatillos (about 4 large tomatillos; 350g), quartered, husks discarded
- 2/3 pound poblano peppers (about 2 peppers; 300g), roughly chopped, seeds and stems discarded (see note)
- 6 ounces Anaheim or Cubanelle peppers (about 2 peppers; 170g), roughly chopped, seeds and stems discarded (see note)
- 2 serrano or jalapeño chiles, roughly chopped, stems discarded (see note)
- 8 ounces white onion (about 1 medium; 225g), roughly chopped
- 6 medium cloves garlic, peeled
- 1 tablespoon (15g) whole cumin seed, toasted and ground (see note)
- Kosher salt
- 1/2 cup loosely packed fresh cilantro leaves and fine stems (about 1/2 ounce; 15g), plus more for garnish
- 1 tablespoon (15ml) Asian fish sauce, such as Red Boat
- Fresh corn tortillas and lime wedges, for serving
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