Pork Chile Verde
Make this amazing recipe for Instant Pot Pork Chile Verde with very little prep or effort from you - just let the Instant Pot do all the work!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
- 2 pounds pork butt roast, cut into large pieces
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 an 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 enjoy!
Tips And Tricks For Making Pork Chile Verde
- This recipe freezes quite well. I ended up freezing two cups of it in small, one cup size containers, and I have a lot of sauce left.
- If you have a lot of extra sauce you can use it as a base for cooking vegetables or making soup.
- Make this Pork Chile Verde recipe even easier for the next time you make it by putting the already made sauce and some raw chicken into a freezer bag and then cooking it in a slow-cooker or Instant Pot another day.
Serving: 4g | Calories: 170kcal | Carbohydrates: 4g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU