Pressure Cooker Chili Verde (Green Pork Chili

• Gluten free

• Meat

  • 4 lbs Pork shoulder

• Produce

  • 1 28 ounce can 27 ounces mild fire roasted diced green peppers, mild fire roasted
  • 2 lbs Anaheim chiles
  • 1/2 cup Cilantro, leaves and stems
  • 1 tbsp Coriander, ground
  • 4 cloves Garlic
  • 2 Jalapeno peppers
  • 1 Lime, Juice of
  • 1 Onion, large
  • 1 tbsp Oregano, dried
  • 1 lb Tomatillos

• Canned Goods

  • 1 cup Chicken stock

• Condiments

  • 1 16 ounce jar Tomatillo salsa or salsa verde

• Baking & Spices

  • 3 tsp Diamond crystal kosher salt
  • 1/2 tsp Kosher salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

Found on dadcooksdinner.com

Description

Ingredients

• 1 pound tomatillos, husked and rinsed
• 2 pounds Anaheim chiles, halved, stemmed and seeded (or New Mexico chiles)
• 2 jalapeño peppers, halved and stemmed
• 1/2 cup cilantro leaves and stems
• 1 teaspoon Diamond Crystal kosher salt
• 27 ounces mild fire roasted diced green peppers (one 28 ounce can, or 6 (4-ounce) cans)
• 16 ounce jar tomatillo salsa or salsa verde
• 4 pounds pork shoulder, cut into 11/2 inch cubes (trim off as much fat as possible)
• 2 teaspoons Diamond Crystal Kosher salt
• 1 tablespoon vegetable oil
• 1 large onion, diced
• 1/2 teaspoon Kosher salt
• 4 cloves garlic, crushed
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon dried oregano (preferably Mexican oregano)
• 1 cup chicken stock (preferably homemade) or water
• Juice of 1 lime
• Salt and pepper

Directions

• Option 1: Homemade Salsa Verde: Spread the tomatillos, anaheim chiles, and jalapeno peppers skin side up on a rimmed baking sheet. Put the baking sheet 6 inches below a broiler set to high, and broil until the tomatillos and peppers are blackened in spots, about 5 minutes. Flip the tomatillos and broil until the tomatillos are browned on the other side and the skins of the peppers are blackened all over, about another five minutes. Remove the baking sheet from the oven and let the peppers cool for a few minutes, then peel the blackened skin from the peppers and discard. (A little leftover blackened skin is fine.) Pour the contents of the baking sheet into a blender or food processor, including as much of the liquid as possible. Add the cilantro and the teaspoon of Kosher salt, then blend until smooth, about 30 seconds.
• Option 2: Quick Salsa Verde: Mix the canned diced chiles and tomatillo salsa in a medium bowl.
• Brown the pork: Sprinkle the pork with the 2 teaspoons kosher salt. Heat the oil in the pressure cooker pot over medium-high heat until shimmering. (Saute mode in an electric PC). Brown the pork in two to three batches - put pork cubes in the pot without crowding, and brown each batch of pork on one side, about 4 minutes. Transfer the pork to a bowl with a slotted spoon, leaving as much fat behind as possible.
• Saute the aromatics and toast the spices: There will be extra fat in the pot from the pork; pour out the fat to get down to 1 tablespoon. Add the onions to the pot and sprinkle with the 1/2 teaspoon of kosher salt. Saute the onions until softened and starting to brown around the edges, about 5 minutes, scraping often to release any browned pork bits from the bottom of the pot. Make a hole in the middle of the onions and add the garlic, cumin, coriander, and oregano. Cook until you smell the garlic and spices, about one minute, then stir into the onions.
• Pressure cook the chili: Stir the chicken stock, salsa verde, pork, and any pork juices in the bowl into the pot. Lock the lid and cook at high pressure for 30 minutes in an electric PC (manual mode is high pressure in an Instant Pot PC), or 25 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
• Serve the chili: Stir in the lime juice. Taste and add more salt and pepper if it needs it. (Homemade salsa verde will need more salt; the quick version from cans probably does not - canned ingredients already have a lot of salt. Go by taste; If the chili tastes flat, it needs more salt.) Serve.