Craving the bold, vibrant flavors of the Southwest? This New-Mexican Pork Chili, also known as Chile Verde, is your answer. We’re talking incredibly tender chunks of pork shoulder simmered in a spicy, tangy sauce made from fresh tomatillos, serrano peppers, and garlic. The best part? The Instant Pot does all the heavy lifting, delivering a dish with deep, slow-simmered flavor in under an hour. Get ready to transport your taste buds straight to Santa Fe!
Ingredients
• (Total Time: 50 MINS | Serves: 10)
• 4 lbs / 1.8 kg boneless pork shoulder, cut into 2-inch chunks
• ¾ lb / 340 g tomatillos, husks removed and rinsed
• 6 serrano peppers, roughly chopped
• 1 medium yellow onion, chopped
• 6 garlic cloves, peeled
• 1 tbsp / 15 ml ground cumin
• Salt and freshly ground black pepper, to taste
• ½ cup / 120 ml water
• ½ cup fresh cilantro leaves
• 2 tbsp / 30 ml fresh lemon juice
Instructions
1. Directions
2. Combine the pork shoulder, tomatillos, serrano peppers, onion, garlic, cumin, salt, pepper, and water in the inner pot of the Instant Pot. Stir everything together.
3. Secure the lid and set the pressure valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 30 minutes.
4. Once the cooking cycle is complete, allow the pressure to release naturally for at least 15 minutes before performing a quick release for any remaining pressure.
5. Carefully remove the lid. Using a slotted spoon, transfer the cooked pork chunks to a separate bowl and set aside.
6. Add the fresh cilantro and lemon juice to the sauce remaining in the pot. Use an immersion blender to blend the mixture until it reaches a smooth, puréed consistency.
7. Return the pork chunks to the blended sauce and stir to combine. Serve warm.
Nutritional Information
• (Per Serving)
• Calories: 554
• Total Fat: 39.41g
• Net Carbs: 0.4g
• Protein: 43g
• Fiber: 1.2g
Pro Tips
• Pro-Tips
• For a deeper, richer flavor, use the ‘Sauté’ function on your Instant Pot to brown the pork chunks in a little oil before adding the other .
• Control the spice level by removing the seeds and membranes from the serrano peppers for a milder chili, or leave them in for a fiery kick.
• If you prefer a thicker sauce, select the ‘Sauté’ function after blending and let it simmer for 5-10 minutes to reduce.
• Serve this chili over rice, with warm tortillas for dipping, or topped with sour cream, shredded cheese, and diced avocado for a complete meal.
FAQ
Q: How do I make this pork chili less spicy
A: To make a milder chili, remove the seeds and membranes from the serrano peppers before adding them to the Instant Pot.
Q: Can I make the chili sauce thicker
A: Yes, to thicken the sauce, select the ‘Sauté’ function after blending and let it simmer for 5-10 minutes until it reduces to your desired consistency.
Q: What is the best cut of pork for this Instant Pot chili
A: This recipe uses boneless pork shoulder, which becomes incredibly tender and flavorful after being pressure cooked.
Q: What should I serve with New-Mexican Pork Chili
A: Serve this chili over rice, with warm tortillas for dipping, or topped with sour cream, shredded cheese, and diced avocado for a complete meal.
