Sweet and simple! This dessert always turns out well because of the caramel sauce and quick rolls.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil, or more as needed, divided
- 10 tomatillos – husked, stemmed, and halved
- 3 jalapeno peppers, halved and seeded
- 5 cloves garlic, crushed
- 2 ½ cups chicken broth, divided
- 3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
- 1 medium yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon coarse salt
- ½ teaspoon cracked black pepper
- ¼ cup chopped fresh cilantro
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add 1 tablespoon olive oil. Add tomatillos, jalapenos, and crushed garlic to the hot oil. Saute, flipping once or twice, until lightly browned, 6 to 7 minutes. (Remove garlic earlier if it browns sooner.)
- Transfer vegetables to the bowl of a food processor and puree with 2 cups chicken broth until smooth.
- Clean and dry the inner pot of the Instant Pot®. Select Saute function and heat remaining olive oil. Add pork, onion, bell pepper, oregano, cumin, salt, and pepper. Stir and saute, adding more oil if necessary, until pork is browned on all sides and vegetables are soft, 7 to 8 minutes. Cancel Saute function. Pour in remaining chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in reserved tomatillo puree.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Unlock and remove the lid. Stir in chopped cilantro.
Nutrition Facts
| Calories | 357 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 9 g |
| Sodium | 876 mg |
| Sugars | 2 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I am becoming a fan of instant pot cooking because the meat is always done to my taste due to the pressure cooking and it has many cooking options. I decided to try chili verde and found this recipe. Remember this was my first attempt and I also needed to pare down the ingredients from 6 servings to 2 servings. Got my mis en place together for a 2 servings and followed the cooking steps. Overall, the flavor was OK, the pork was tender, but it generally lacked the mexican heat that I have tasted in restaurants. I probably will try this again and see what other ingredients I can add to give me that chili verde I want.
Complete and total waste of time and ingredients. Less than no flavor. Could have pressure cooked with tap water and it would taste the same.
Too much liquid. Came out more like a soup than a stew. Had to saute liquid for 20 minutes. Flavors where there. Suggest some lime for a more salsa verde flavor.