Comfort often comes at a price. Tons of ingredients. An arduous journey through prep. Long, slow cooks. Many ways to mess up. Usually it’s worth it, but sometimes you need the comfort but can’t make the effort.
This pork chili verde delivers comforting deliciousness, with almost no work. Just chop a few things, dump them in your instant pot, cook for a bit, take the sauce for a spin, and you have a bowl of awesome.
Serves:4. Prep Time: 20 minutes, Total Cook: 1.5 hours
| Mise en Place | |||
|---|---|---|---|
| VEGGIES | STAPLES | ||
| 2 | poblano peppers, seeded and roughly chopped | 1 tbs | kosher salt |
| 2 | anaheim peppers, seeded and roughly choppped | 1 tbs | fish sauce |
| 2 | jalepeno peppers, seeded and roughly chopped | 1/4 cup | water |
| 1 lb | tomatillos, husked and quartered | SPICES | |
| 1/2 cup | cilantro, stemmed | 1 1/2 tbs | cumin |
| 1 large | white onion, skinned and roughly chopped | PROTEIN | |
| 10 cloves | garlic | 3 lbs | pork shoulder, trimmed and cut into hunks |
| Equipment | |
|---|---|
| 1 | instant pot |
| 1 | stick blender |
| Directions | |
|---|---|
| Step | Action |
| 1 | put pork, peppers, tomatillos, onion, water, and salt into instant pot |
| 2 | pressure cook on high for 30 minutes |
| 3 | let cool for 15 minutes |
| 4 | release pressure |
| 5 | evac pork to a platter |
| 6 | add cilantro and fish sauce to pot |
| 7 | spin with stick blender till smooth |
| 8 | taste, add salt if needed |
| 9 | pour sauce over pork |
| 10 | serve and eat |
