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Pressure Cooker Pork Chili Verde

Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It is fantastic on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. —Kimberly Burke, Chico, California
  • Total Time
    Prep: 25 min. Cook: 30 min.+ releasing
  • Makes
    8 servings

Ingredients

  • 3 tablespoons canola oil
  • 1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes
  • 4 medium carrot, sliced
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 can (28 ounces) green enchilada sauce
  • 1/4 cup cold water
  • 2 jalapeno pepper, seeded and chopped
  • 1 cup minced fresh cilantro
  • Hot cooked rice
  • Flour tortillas (8 inches)

Directions

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. In batches, saute the pork, carrots, onion and garlic until browned. Return all items to the pressure cooker. Add the enchilada sauce, water, jalapenos and cilantro. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with rice and tortillas.
Nutrition Facts
1 cup: 348 calories, 18g fat (4g saturated fat), 102mg cholesterol, 580mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 35g protein.

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Reviews

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Average Rating:
  • tkuehl
    Jun 17, 2020

    I am new to the instapot, so this was my 4th recipe thus far to try. I have been intimidated to use the darn thing. But with this simple to follow set of instructions From TOH, I did it. The flavor was good, needs salt and pepper, and maybe a smaller amount of green enchilada sauce (it was quite thin, more like soup). The pork was fabulously tender, and from start to finish it took me 90. Minutes total.