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Chile Verde


3.5 to 4.5 pounds boneless pork shoulder or picnic roast

8 large or 12 small tomatillos, husks removed

3 Anaheim peppers

3 Poblano peppers

1 medium yellow onion

4 cloves garlic

1 tablespoon oil

9 ounces canned green chiles, with liquid

1 teaspoon salt

2 teaspoons ground cumin

2 teaspoons dried oregano

3/4 cup chopped fresh cilantro

Sour cream, for serving

Lime wedges, for serving

Avocado slices, for serving



Remove thick any thick layers of fat from pork. Cut pork into 2-inch cubes.

Chop tomatillos, peppers, and onion. A rough chop is fine if you will be blending the sauce later. Otherwise, chop into smaller pieces. Mince garlic.

Set your pressure cooker to HIGH SAUTE. When display reads HOT, add oil. Wait for display to read HOT again after adding oil. Add pork and brown for 2 to 3 minutes.

Stir in chopped vegetables, garlic, canned chiles, salt, cumin, and oregano. Cook 3 to 5 minutes more until fragrant, stirring often. Using a flat wooden spatula scrape the bottom of pot to make sure nothing is stuck.

Seal and pressure cook on manual HIGH setting for 25 minutes. Let pressure cooker naturally release.

If you desire a smooth sauce use tongs to remove pork pieces and set aside. Use an immersion blender to blend vegetables and liquid directly in the pressure cooker. You may use a regular blender if you allow the sauce to cool first. Stir the pork and chopped cilantro into the blended sauce.

Serve with sour cream, avocado slices and a squeeze of lime juice.


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