Easy Pressure Cooker Pork Chile Verde Recipe YIELD: Serves 6 to 8 ACTIVE TIME: 15 minutes TOTAL TIME: 45 minutes RATED:

Easy Pressure Cooker Pork Chile Verde Recipe YIELD: Serves 6 to 8 ACTIVE TIME: 15 minutes TOTAL TIME: 45 minutes RATED: was pinched from <a href="http://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html" target="_blank">www.seriouseats.com.</a>

"[Photographs and video: J. Kenji López-Alt] There's a reason that this Easy Pressure Cooker Green Chili With Chicken is one of my most popular pressure cooker recipes. The flavor-to-work ratio is simply off the charts. Here's the gist of it: Dump some ingredients into a pressure cooker. Turn it on and cook. Blend, season, and enjoy. No pre-searing meat, no charring vegetables, and barely any advance prep at all. Today, I'm bringing the technique to a classic pork-based chile verde, and it couldn't be simpler. Serious Eats VIDEOS Watch More Videos Replay function setPlayerListeners(){_player.on("ended",function(){clearTimeout(pauseTimer),videoMethods.endscreen.on()}),_player.on("pause",function(){clearTimeout(pauseTimer);var a=Math.floor(this.duration()),b=Math.floor(this.currentTime()),c=a-b;b>0&&(b==a?videoMethods.endscreen.on():pauseTimer=setTimeout(function(){_player.trigger("pause")},1e3*c))})}var _player,$endscreen,pauseTimer,videoMethods={endscreen:{off:function(){$endscreen.addClass("offscreen")},on:function(){$endscreen.removeClass("offscreen")}}};videojs("player").ready(function(){_player=this,$endscreen=$(".endscreen-wrapper"),setPlayerListeners()}),$(".replay-button").on("click",function(a){a.preventDefault(),_player.paused()||_player.pause(),videoMethods.endscreen.off(),_player.currentTime(0),_player.play()});..."

INGREDIENTS
4 pounds (1.9kg) boneless pork shoulder, cut into 2-inch chunks
3/4 pound tomatillos (about 4 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 chilies, 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
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
Fresh corn tortillas and lime wedges, for serving
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