Pressure-cooker pork chile verde
60 min · 45 g protein · 345 cals / serving
Tender pork in a bright, tangy green sauce of charred tomatillos, poblanos, jalapeño, garlic and a fistful of cilantro: the New Mexican and Californian favorite that usually braises for hours, ready in under an hour. Spoon it into bowls with radishes, lime yogurt and warm corn tortillas for scooping.
Ingredients
Green sauce
- 1 1/2 lb tomatillo, husked, rinsed, halved
- 2 large poblano peppers, seeded, in strips
- 1 large onion, in thick wedges
- 2 jalapeño, seeded for mild
- 6 cloves garlic, peeled
- 1 1/2 cups loosely packed fresh cilantro
- 3/4 cup chicken broth
Pork
- 2 1/4 lb boneless pork loin or sirloin pork loin fillet, raw, trimmed, in 1 1/2-inch cubes
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 2 tsp canola oil
- 2 tbsp lime juice
To serve
- 2/3 cup nonfat Greek yogurt, with a squeeze of lime and a pinch of salt
- 6 radishes, thinly sliced
- 6 small (6-inch) corn tortilla, warmed
Steps
- Heat the broiler. Spread the tomatillos (cut side down), poblanos, onion, jalapeños and garlic on a foil-lined sheet pan and broil 8–10 minutes, until blistered and charred in spots.
- Tip everything with its juices into a blender, add the cilantro and broth and blend until fairly smooth.
- Toss the pork with the cumin, oregano, salt and pepper. Set an electric pressure cooker to SAUTÉ (high), heat the oil and brown the pork in two batches, 3–4 minutes each, then return it all to the pot.
- Pour the green sauce over the pork and scrape the bottom clean. Lock the lid, set to sealing and cook at HIGH pressure 8 minutes; let the pressure release naturally for 10 minutes. Lean loin needs no longer: it should be tender and well past 145°F.
- If the sauce looks thin, simmer it on SAUTÉ for 5 minutes. Stir in the lime juice and taste for salt.
- Serve in bowls topped with the lime yogurt and radishes, with warm tortillas alongside.
Good to know
Slow cooker instead?
Char and blend the sauce the same way, brown the pork in a skillet, and cook both on LOW 6–7 hours or HIGH 4. Lean loin cubes like the gentler LOW setting; pork shoulder is the classic if you prefer it richer, at about 53 instead of 79.
How long does it keep?
4 days in the fridge or 3 months frozen, and the flavor gets deeper overnight. Reheat in a covered pan over medium heat until bubbling. Leftovers make great burritos, eggs-and-chile-verde breakfasts or a topping for rice bowls.
No broiler?
Char the vegetables in a dry cast-iron skillet over high heat in batches, or skip the char and just blend them raw; the sauce is a little brighter and less smoky.
Per
- Calories
- 80
- Protein
- (53%)
- 11 g
- Fat
- (19%)
- 2 g
- Carbohydrates
- (28%)
- 6 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 157 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 2073 kcal goes into the pot and 2857 g of ingredients comes out as about 2580 g of food: 80 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.