Pork Chile Verde in the Pressure Cooker / Instant Pot

Paul was hungry for some pork chile verde, and asked me to make enough to can the leftovers.

Pork Chile Verde Recipe
3 to 4 pounds boneless pork
8 ounces (1 cup) roasted green Anaheim chiles
8 ounces (1 cup) poblanos, bell peppers, or other mild green pepper
1-3 Jalapeno peppers, seeds and veins removed
16 -18 ounces (3 cups) Tomatillos
1/2 onion
6 cloves garlic
2 cups water
2 - 3 teaspoons salt
1 teaspoon oregano
2 Tbls oil
Sprnkle pork with 2 teaspoons salt. Cook the pork in the pressure cooker with 2 cups water, timed according to instructions for your cooker. Mine was 55 minutes at high pressure, and allow to depressurize naturally.

While pork is cooking, put the tomatillos, half of onion, jalapenos (seeds and veins removed) and peeled garlic cloves into a shallow baking pan and drizzle with oil. Put them under the broiler to roast. When they are starting to brown and blister, turn them over and return to broiler for a few minutes.

Roughly chop the roasted vegetables, and put into a bowl (if using a stick blender) or a blender. Add the previously roasted or canned green chiles, poblanos or bell peppers. Blend until still coarse but well chopped. Set aside.

Remove the pork from cooker to a cutting board. Pour off the broth into jars to save. Pour the green sauce into the pressure cooker and set to "Simmer" with lid off.

Finely chop or shred the pork. When the green sauce is bubbling, add the meat to it and allow to cook for about 15 minutes. Taste and add more salt or more jalapenos if desired.

Serve with tortillas, or, for keto or diabetic-friendly, over cooked pearl barley.

Видео Pork Chile Verde in the Pressure Cooker / Instant Pot канала Pecan Corner