Pressure Cooker Chile Verde Pork is an easy weeknight meal with authentic flavors. Fork-tender pork in 25 minutes with a from-scratch Chile Verde sauce.
Remove excess fat from pork and discard. Cut pork into 2-inch chunks and set aside.
Roughly chop tomatillos, both types of peppers, and onion. Set aside.
Set Crock-Pot Express 8-Quart Pressure Cooker to HIGH SAUTE and heat olive oil. Add pork pieces and brown for 2 to 3 minutes.
Stir in chopped vegetables, garlic, canned chiles, salt, cumin, and oregano. Cook 3 to 5 minutes more until fragrant, stirring often.
Seal and pressure cook on manual HIGH setting for 25 minutes. Let pressure cooker naturally release steam (or carefully activate the quick-release), then remove the lid.
Use tongs to remove pork pieces and set aside on a plate, leaving vegetables and liquid.
In the pressure cooker, use an immersion blender to blend into a smooth sauce. See notes below if you don’t have an immersion blender.
Stir pork and chopped cilantro into the blended sauce. Ladle the pork Chile Verde into bowls and serve with sour cream, avocado slices and a bit of lime juice.
Notes
Serving size is 6-ounces of pork plus sauce.
Chile Verde in a Slow Cooker
Place chicken pieces, chopped tomatillos, peppers, garlic, canned chiles, salt, cumin, and oregano in a slow cooker. Note: You can brown/sautee the ingredients ahead of time in a separate pan to enhance flavors, but can skip this step to save time and clean up.
Cover and cook on LOW for 6-8 hours or HIGH for 2-3 hours. Let the pressure cooker naturally release steam, then remove the lid and turn off the heat.
Chile Verde on the Stove Top
Place chicken pieces in a large pot with a bit of oil over high heat. Sautee for 2-3 minutes until browned.
Reduce to medium-high and stir in chopped tomatillos, peppers, garlic, canned chiles, salt, cumin, and oregano. Sautee 3-5 minutes until fragrant.
Cover, reduce heat to low, and cook for 1 hour. Note: The chicken will be the least tender if cooked with this method.
Place chicken pieces, chopped tomatillos, peppers, garlic, canned chiles, salt, cumin, and oregano in a slow cooker. Note: You can brown/sautee the ingredients ahead of time in a separate pan to enhance flavors, but can skip this step to save time and clean up.
Cover and cook on LOW for 6-8 hours or HIGH for 2-3 hours. Let the pressure cooker naturally release steam, then remove the lid and turn off the heat.
Chile Verde on the Stove Top
Place chicken pieces in a large pot with a bit of oil over high heat. Sautee for 2-3 minutes until browned.
Reduce to medium-high and stir in chopped tomatillos, peppers, garlic, canned chiles, salt, cumin, and oregano. Sautee 3-5 minutes until fragrant.
Cover, reduce heat to low, and cook for 1 hour. Note: The chicken will be the least tender if cooked with this method.
Don’t have an immersion blender? Remove cooked pork pieces and let the liquid cool down a bit (this prevents steam build up while blending). Transfer liquid with vegetables to a high-speed blender. Blend until smooth, then return to the pressure cooker.