[https://www.seriouseats.com/easy-pressure-cooker-pork-chile-verde-recipe](https://www.seriouseats.com/easy-pressure-cooker-pork-chile-verde-recipe)
I’ve made this dish a few times recently and it is amazing, and so stinkin’ easy. It’s 30 minutes of cook time, plus \~10 minutes for the pot to come up to pressure, and around 10 minutes of hands on cooking. I cheat and use canned tomatillos for even less work. The thing I like best about it is that all that delicious pork fat that got rendered out during cooking gets emulsified into the sauce, and it’s perfect–rich, unctuous, deep flavor. I keep trying to make enough to freeze some portions for nights I don’t want to cook but we eat it all before I can get any into the freezer, lol.
by LadleRat
9 Comments
Yep it almost feels like cheating. It’s my go to method when I’m feeling lazy but want some chile verde for the week.
It really is crazy how much flavor the dish has for how relatively small the effort to make it is. It always surprises me how much liquid you end up when the recipe doesn’t even call for any water!
You can make this with chicken too both are so good!
Is there a way to make this without a pressure cooker?
Pressure cooker and an immersion blender are currently at the top of my kitchen want list. This recipe is really making me want them even more
Do you use fresh tomatillos? I keep meaning to make this but that’s the one ingredient in the recipe that I don’t generally have ready access to
What do you do with this? Put it in tortillas?
This is probably my favorite recipe of all time. So good, so easy.
This is one of our favorites as well.