Instant Pot Pork Green Chili is an easy weeknight meal
About the recipe
Red chili has a more robust, smoky flavor. In contrast, green chili and tomatillos pack a bright, acidic punch. Fresh cilantro livens things up.
Using an Instant Pot will cut the cooking time significantly, making this a perfect weeknight meal.
Hands On Time: 30 minutes
Total Time: 1 hour
3 pounds pork shoulder, trimmed of excess fat and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 pounds tomatillos, peeled and quartered
3 poblano peppers, seeded and diced
3 jalapeno peppers, seeded and diced
1 yellow onion, diced
4 cloves garlic, minced
1 tablespoon ground cumin
4 cups chicken broth
1 bunch fresh cilantro, chopped
Tortilla chips, for serving
Shredded Mexican cheese blend, for serving
Diced red onion, for serving
Diced avocado, for serving
Turn the Instant Pot to the saute function. While pot is heating, season pork with salt and black pepper. When the bottom of the pot is hot, add the oil and cook the pork shoulder in batches until browned on all sides, 5 to 10 minutes. Remove pork from the pot and transfer to a plate. Repeat with remaining pork until all pork is browned.
Return pork to the pot and add tomatillos, peppers, onion, garlic, cumin and chicken broth. Place the lid on the Instant Pot and change function to manual. Set the timer for 30 minutes and cook until pork is tender. Release the pressure and open the lid. Stir in cilantro and season to taste with salt and pepper.
Serve with tortilla chips, cheese, red onion and avocado.