Chile Verde
By :The Essential Mexican Instant Pot Cookbook by Deborah Schneider
Print Recipe
A celebration of all things chile, this is my take on the dish that has become a staple in the American Southwest. I think it tastes best when moderately spicy. In late summer, when Hatch chiles are in season, I’ll use them instead of poblanos.

I admit to being a rice klutz. But with the Instant Pot, I finally have a foolproof and forgiving system for producing amazing rice every time. The keys to success are rinsing and draining the rice before cooking, using homemade broth, and allowing the rice to rest after cooking.
Votes: 5
Rating: 3.8
Rate this recipe!
Course Main Course
Cuisine Mexican
Difficulty Medium
Browse Category Meat, Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chiles, Garlic, Onion, Potatoes, Rice
Prep Time 20 minutes
Cook Time 51 minutes
Servings
4 servings
Ingredients
Chile Verde
  • 3 tomatillos husked
  • 1 serrano chile stemmed
  • 3 anaheim chiles roasted, seeded, and peeled
  • 2 poblano chiles roasted, seeded, and peeled
  • 2 tbsp lard fresh or vegetable oil
  • 2 lbs pork shoulder cut into 1/2 -inch cubes
  • 1 1/2 tsp kosher salt
  • 1 1/2 tsp black pepper freshly ground
  • 1 small white onion diced, or yellow onion
  • 8 cloves garlic large, minced
  • 1 tbsp cumin ground
  • 3 tbsp all-purpose flour
  • 2 1/2 cups chicken broth
  • 3 roma tomatoes cored and diced (about 2 cups ), or 14 1⁄2-ounce diced tomatoes, drained
  • 8 ounces red potatoes peeled and diced (optional), or white potatoes
  • sour cream for serving
  • chopped fresh cilantro leaves for serving
  • diced red onion for serving
  • Diced avocado for serving
  • arroz blanco for serving (recipe below)
Arroz Blanco (White Rice)
  • 2 tbsp vegetable oil
  • 1/2 small white onion diced, or yellow onion
  • 3 cloves garlic minced (about 1 tbsp )
  • 2 cups long grain white rice rinsed and drained
  • 2 tbsp kosher salt
  • 1 1/4 cups Water
  • 1 cup chicken broth
Course Main Course
Cuisine Mexican
Difficulty Medium
Browse Category Meat, Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chiles, Garlic, Onion, Potatoes, Rice
Prep Time 20 minutes
Cook Time 51 minutes
Servings
4 servings
Ingredients
Chile Verde
  • 3 tomatillos husked
  • 1 serrano chile stemmed
  • 3 anaheim chiles roasted, seeded, and peeled
  • 2 poblano chiles roasted, seeded, and peeled
  • 2 tbsp lard fresh or vegetable oil
  • 2 lbs pork shoulder cut into 1/2 -inch cubes
  • 1 1/2 tsp kosher salt
  • 1 1/2 tsp black pepper freshly ground
  • 1 small white onion diced, or yellow onion
  • 8 cloves garlic large, minced
  • 1 tbsp cumin ground
  • 3 tbsp all-purpose flour
  • 2 1/2 cups chicken broth
  • 3 roma tomatoes cored and diced (about 2 cups ), or 14 1⁄2-ounce diced tomatoes, drained
  • 8 ounces red potatoes peeled and diced (optional), or white potatoes
  • sour cream for serving
  • chopped fresh cilantro leaves for serving
  • diced red onion for serving
  • Diced avocado for serving
  • arroz blanco for serving (recipe below)
Arroz Blanco (White Rice)
  • 2 tbsp vegetable oil
  • 1/2 small white onion diced, or yellow onion
  • 3 cloves garlic minced (about 1 tbsp )
  • 2 cups long grain white rice rinsed and drained
  • 2 tbsp kosher salt
  • 1 1/4 cups Water
  • 1 cup chicken broth
Votes: 5
Rating: 3.8
Rate this recipe!
Instructions
Chili Verde
  1. Line a cast-iron griddle or skillet with aluminum foil, set over high heat, and roast the tomatillos and serrano, turning often, for 5 to 7 minutes, until lightly charred and slightly softened. Transfer to a blender. Dice 1 Anaheim chile and 1 poblano chile and set aside. Add the remaining 2 Anaheims and 1 poblano to the blender and puree until smooth.
  2. Press Sauté—normal/medium on the Instant Pot and heat the lard. Add half of the pork in a single layer and cook, stirring occasionally, for about 5 minutes, until lightly browned. Season with 1 1/2 tsp of the salt and 3/4 tsp of the pepper, then, using a slotted spoon, transfer the pork to a plate. Add the remaining pork, the onion, garlic, and cumin and cook, stirring occasionally, for about 2 minutes, until lightly browned. Season with the remaining 1 1/4 tsp salt and the remaining 3/4 tsp pepper. Add the flour and cook, stirring frequently, for about 2 minutes, until the flour begins to brown. Add the reserved pork, the broth, tomatoes, and potatoes (if using) and scrape up any browned bits on the bottom of the pot. Press Cancel.
  3. Secure the lid and set the Pressure Release to Sealing. Press Meat/Stew, then set the cooking time for 25 minutes. When the cooking program is complete, press Cancel. Let the pressure release naturally for 20 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the reserved diced Anaheim and poblano chiles. Taste and adjust the seasoning with salt and pepper if needed. Serve with the rice, passing the sour cream, cilantro, diced onion, and avocado on the side.
Arroz Blanco (White Rice)
  1. Press Sauté—normal/medium on the Instant Pot and heat the oil. Add the onion and garlic and cook, stirring constantly, for about 1 minute, until lightly browned. Add the rice and cook, stirring, for about 2 minutes, until the grains begin to take on a light golden tinge. Press Cancel. Add the salt, water, and broth, then scrape up any rice that may be stuck to the bottom or sides of the pot. Wearing heat-resistant mitts, lift the inner pot out of the Instant Pot housing and gently swirl the inner pot to get the grains to settle into an even layer. Return the inner pot to the housing.
  2. Secure the lid and set the Pressure Release to Sealing. Press Rice.
  3. When the cooking program is complete, press Cancel. Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, using a fork or chopsticks, gently fluff the rice. Wipe off the condensation from the lid, then replace it without securing it. Let the rice rest for 10 minutes. Serve hot.
Recipe Notes

Variations

For rice with fresh tomato, add 2 Roma tomatoes, cored, seeded, and diced, while the rice
rests.
For Lemon-Herb Rice, stir in the juice of 1 lemon and about 2 tbsp chopped fresh
cilantro, basil, or flat-leaf parsley leaves, just before the rice rests.

For long-grain brown rice, use 1 1/4 cups each chicken broth and water (for a total of 2 1/2 cups
liquid) and cook on Pressure Cook for 15 minutes.

6 replies
  1. SeanS
    SeanS says:

    This is pretty good. I would add a bit more flour for the roux though. It was a bit soupy, but the taste was a hit.

  2. wwhittemore
    wwhittemore says:

    Was very tasty but was a bit more involved to make then i realized. Make on a weekend for sure. Its a load of food so unless you have a
    large family there is plenty to freeze for later

  3. Jenn
    Jenn says:

    Definitely a more involved than the times suggest. Roasting the peppers, peeling all the cutting etc was almost 2.5 hours of prep so dinner ended up much later than planned. Plan ahead. We also couldn’t find in the recipe when to add the blended peppers back into the mixture. I think if I make it again I will add slightly less broth. Great flavor.

  4. cbedock
    cbedock says:

    Flavor is great! However, def recommend doinrbg step 2 first and then step 1 second. That way while everything is cooking in the instant pot you can get everything is step one accomplished. The instant pot took about 10 minutes for it to get to the right heat and pressure to carry out the meat/stew function as described in step 2. I put in the puree after it rested for 20 minutes and released the rest of the remaining pressure. This recipie is best made when you have time on your hands!

  5. TabiPearson
    TabiPearson says:

    The instructions are not clear on what to do with the peppers or what to do with the verde sauce. Bland flavor. The only thing good was the texture of the pork.

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