Instant Pot Chile Verde

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recipe by Deborah Schneider

  • Time icon
    Total Time
    1hr 11mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1627

A celebration of all things chile, this is my take on the dish that has become a staple in the American Southwest. I think it tastes best when moderately spicy. In late summer, when Hatch chiles are in season, I’ll use them instead of poblanos. I admit to being a rice klutz. But with the Instant Pot, I finally have a foolproof and forgiving system for producing amazing rice every time. The keys to success are rinsing and draining the rice before cooking, using homemade broth, and allowing the rice to rest after cooking. Variations For rice with fresh tomato, add 2 Roma tomatoes, cored, seeded, and diced, while the rice rests. For Lemon-Herb Rice, stir in the juice of 1 lemon and about 2 tbsp chopped fresh cilantro, basil, or flat-leaf parsley leaves, just before the rice rests. For long-grain brown rice, use 1 1/4 cups each chicken broth and water (for a total of 2 1/2 cups liquid) and cook on Pressure Cook for 15 minutes.

Inspired by: https://recipes.instantpot.com/recipe/chile-verde/

recipe updated Feb 4, 2020

Ingredients

  • Red onion icon
    Red onion
    as needed
  • Avocado icon
    Avocado
    as needed
  • Vegetable oil icon
    Vegetable oil
    2 tbsp (30ml)
  • White onion icon
    White onion
    about ½ unit (70g)
  • Garlic clove icon
    Garlic clove
    3
  • Long grain rice icon
    Long grain rice
    2 cups (346g)
  • Kosher salt icon
    Kosher salt
    2 tbsp (17g)
  • Water icon
    Water
    1.25 cups (300ml)
  • Chicken broth icon
    Chicken broth
    3.5 cups (872g)
  • Tomatillo icon
    Tomatillo
    3 (168g)
  • Serrano pepper icon
    Serrano pepper
    1 (24g)
  • Poblano pepper icon
    Poblano pepper
    2
  • Anaheim chile icon
    Anaheim chile
    3 (135g)
  • Lard icon
    Lard
    2 tbsp (26g)
  • Pork shoulder icon
    Pork shoulder
    3½ cups
  • Kosher salt icon
    Kosher salt
    2.75 tsp (8g)
  • Black pepper icon
    Black pepper
    1.5 tsp (3g)
  • White onion icon
    White onion
    1 (140g)
  • Garlic clove icon
    Garlic clove
    8
  • Ground cumin icon
    Ground cumin
    1 tbsp (6g)
  • All purpose flour icon
    All purpose flour
    3 tbsp (24g)
  • Roma tomato icon
    Roma tomato
    3 (180g)
  • Red potato icon
    Red potato
  • Sour cream icon
    Sour cream
    as needed

Tools

  • kCook icon Blender
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Cutting board
  • kCook icon Plate
  • kCook icon Blender jug

Step preview

  1. Arroz blanco:
  2. Add vegetable oil to the inner pot
  3. Pre-heat until hot - Sauté, Normal
  4. Add white onion and garlic clove to the inner pot
  5. Sauté until lightly browned while stirring frequently - approx 1 min
  6. Add long grain rice to the inner pot
  7. Sauté until light golden while stirring frequently - approx 2 min
  8. Cancel - Sauté
  9. Then add kosher salt, water and chicken broth to the inner pot
  10. Deglaze with a wooden spoon
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Rice, Low, 12 min
  13. Cancel - Keep warm
  14. Natural release - 10 min
  15. Quick release
  16. Gently fluff the rice with a fork
  17. Set aside
  18. Chile verde:
  19. Add tomatillo, serrano pepper, poblano pepper and anaheim chile to a clean blender jug
  20. Purée until smooth
  21. Add lard to the inner pot
  22. Pre-heat until hot - Sauté, Normal
  23. Then add pork shoulder to the inner pot
  24. Cook until lightly browned while stirring occasionally - approx 5 min
  25. Season with kosher salt and black pepper
  26. Transfer pork to a plate
  27. Add pork shoulder, white onion, garlic clove and ground cumin to the inner pot
  28. Cook until lightly browned while stirring occasionally - approx 2 min
  29. Season with kosher salt and black pepper
  30. Add all purpose flour to the inner pot
  31. Cook while stirring frequently - approx 2 min
  32. Transfer reserved pork to inner pot
  33. Add chicken broth, roma tomato and red potato to the inner pot
  34. Stir briefly
  35. Cancel - Sauté
  36. Close and lock the lid and turn the steam release handle to Sealing
  37. Pressure cook - Meat, High, 25 min
  38. Cancel - Keep warm
  39. Natural release - 20 min
  40. Quick release
  41. Place poblano pepper and anaheim chile on a clean cutting board
  42. Dice
  43. Add chiles to the inner pot
  44. Season to taste
  45. Serve with the arroz blanco
  46. Garnish with sour cream, red onion and avocado
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