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 (about 27.6 g)
  • White onion icon
    White onion
    ½ (about 70 g)
  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Long grain rice icon
    Long grain rice
    2 cups (about 345.6 g)
  • Kosher salt icon
    Kosher salt
    2 tbsp (about 17.1 g)
  • Water icon
    Water
    1 ¼ cups (about 300 g)
  • Chicken broth icon
    Chicken broth
    1 cup (about 249 g)
  • Tomatillo icon
    Tomatillo
    3 (about 168 g)
  • Serrano pepper icon
    Serrano pepper
    1 (about 24 g)
  • Poblano pepper icon
    Poblano pepper
    1
  • Anaheim chile icon
    Anaheim chile
    2 (about 90 g)
  • Lard icon
    Lard
    2 tbsp (about 26.1 g)
  • Pork shoulder icon
    Pork shoulder
    454 g (about 1 ¾ cups)
  • Kosher salt icon
    Kosher salt
    1 ½ tsp (about 4.27 g)
  • Black pepper icon
    Black pepper
    ¾ tsp (about 1.61 g)
  • White onion icon
    White onion
    1 (about 140 g)
  • Garlic clove icon
    Garlic clove
    8 (about 48 g)
  • Ground cumin icon
    Ground cumin
    1 tbsp (about 6.3 g)
  • All purpose flour icon
    All purpose flour
    3 tbsp (about 24.3 g)
  • Roma tomato icon
    Roma tomato
    3 (about 180 g)
  • Red potato icon
    Red potato
    227 g (about 4 ½)
  • 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. Add kosher salt, water and chicken broth to the inner pot
  9. Deglaze with a wooden spoon
  10. Close and lock the lid and turn the steam release handle to Sealing
  11. Pressure cook - Rice, Low, 12 min
  12. Natural release - 10 min
  13. Release pressure -
  14. Gently fluff the rice with a fork
  15. Set aside
  16. Chile verde:
  17. Add tomatillo, serrano pepper, poblano pepper and anaheim chile to a clean blender jug
  18. Purée until smooth
  19. Add lard to the inner pot
  20. Pre-heat until hot - Sauté, Normal
  21. Then add pork shoulder to the inner pot
  22. Cook until lightly browned while stirring occasionally - approx 5 min
  23. Season with kosher salt and black pepper
  24. Transfer pork to a plate
  25. Add pork shoulder, white onion, garlic clove and ground cumin to the inner pot
  26. Cook until lightly browned while stirring occasionally - approx 2 min
  27. Season with kosher salt and black pepper
  28. Add all purpose flour to the inner pot
  29. Cook while stirring frequently - approx 2 min
  30. Transfer reserved pork to inner pot
  31. Add chicken broth, roma tomato and red potato to the inner pot
  32. Stir briefly
  33. Close and lock the lid and turn the steam release handle to Sealing
  34. Pressure cook - Meat, High, 25 min
  35. Natural release - 20 min
  36. Release pressure -
  37. Place poblano pepper and anaheim chile on a clean cutting board
  38. Dice
  39. Add chiles to the inner pot
  40. Season to taste
  41. Serve with the arroz blanco
  42. Garnish with sour cream, red onion and avocado
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