I love the Serious Eats website and I particularly love their Asian cookbook from which I have previously posted their Szechuan Ragu recipe. Of all the chefs on that site, I particularly follow Kenji Lopez-Alt’s recipes because they seem to be brimming with flavor.
Today I decided to make his Instant Pot Chile Verde recipe. I’m not the best at following recipes but this is one of those no recipe recipes that just involves the right ingredients, dumped into a Instant Pot, the sauce blended, the pork put back into it, and then you can nom down.
We can’t finish anywhere close to 4 poundss of pork in my house even with freezing so I cut down the roast size. I bought a 2.8ounce roast, and took about one pound out to make something else with, so this is a 1.5 pounds. recipe I’d say.
This was so super-tasty. I ended up freezing two cups of it in small, one cup size containers, and I do have a lot of sauce left. I’m going to have to use is as a base for cooking vegetables, or some kind of soup. although I’ve also been thinking of just putting the sauce and some raw chicken into a freezer bag, and then cooking it in a slow-cooker or Instant Pot for another day.
- 2 pounds pork butt roast cut into large pieces
- 3 tomatillos husks removed
- 3 Jalapeno peppers
- 2 poblano peppers
- 6 cloves of garlic
- 1 small tomato chopped
- 2 teaspoons roasted cumin powder
- 1/4 c cilantro
- 1 tablespoon fish sauce
Heat a small saucepan and roast cumin seeds lightly until just toasty-looking, and then spread out onto a paper towel for them to cool.
Put pork and all sauce ingredients into a Instant Pot, starting with the vegetables at the bottom.
Grind the cumin in a mortar if you have one, although I used my trusty coffee grinder for this.
Sprinkle the pork with the cumin and salt, mix it slightly.
Close and cook on high for 30 minutes with natural release.
Remove pork chunks carefully with tongs. The meat is falling apart at this stage so you have to be a little careful.
Put in cilantro and fish sauce, and using an immersion blender, puree the veggies until there aren't any big chunks of veggies left.
Put back the pork and nom it down. So good!