Pork Chili Verde

Updated: Apr 11, 2023

Instant pot pork chili verde. Use it in your enchiladas, tacos, or pozole.

Pork Chili Verde crisped up in the pan and served over rice

Yield: 6 cups of shredded pork + 2 cups extra chili verde sauce

Ingredients:

3# bone-in pork shoulder

1 TBSP Taco seasoning (cumin, coriander, chili powder)

4 to 6 TBSP Kosher salt

5.5 oz tomatillos (5 medium)

3.5oz poblano (1 medium)

1 serrano pepper (optional for more spice)

8 oz yellow onion (1 medium)

½ cup cilantro, rough chopped (added at the end)

Lime to finish (optional, but recommended)

Directions:

Season pork shoulder with salt and spices on all sides and set aside for 20 minutes or overnight in the refrigerator.

Husk tomatillos and cut in half, set aside. Large dige poblano pepper, discarding seeds and set aside. Large dice a yellow onion and set aside. If using a serrano pepper half it lengthwise. You can remove seeds to make it less spicy or leave them in, up to you!

Heat a large cast iron skillet over high heat. When starting to smoke add a splash of avocado oil and sear pork shoulder on all sides until golden brown. Be sure to turn your hood vent on to prevent the smoke alarm from going off!

Make sure to brown even the sides of the pork! You can hold the pork in place with your tongs or by leaning it against the sides of the pan.

Add seared pork shoulder to your pressure cooker along with onion, poblano and tomatillos. Pressure cook on high for 1 hour.

Release steam and check pork, it should be fork tender and shreddable. Remove pork from liquid and cool to touch on a sheet tray. Allow liquid to cool for about 20 minutes.

There is no added liquid to this recipe! All that liquid leached out of the pork and vegetables!

Pork after 1 hour in the pressure cooker

Add liquid to a blender with cilantro and blend until smooth for about 45 seconds in the vitamix.

Shred pork and add about 1 cup of the chili verde liquid to the pork and toss together.

Reserve excess liquid for pozole or add it all to the pork.

Notes: You can leave the pork more chunky if you'd like or shred it like the picture above. If you like your meat extra sauce, add as much liquid as you'd like or save it and make a small pot of pork pozole verde like me! For added umami add a splash of fish sauce to the pork!