Instant Pot Pork Chile Verde (Weekend & Weekday Versions)

Weekend Instant Pot Pork Chile Verde
Carefully char the chiles over a gas burner or by broiling them in the oven. When charred, place chiles in a bowl and cover with plastic wrap. Let them steam for 10 minutes, and then rub off the burned skin. Remove the stalks, seeds, and any large ribs from inside the peppers. Cut the peppers into strips, then dice and set aside. Wash your hands thoroughly!

In a blender or food processor, add the cilantro, green onions, garlic and chicken broth and tomatillos. Blend until smooth. Taste for seasoning. Set aside.

Turn the Instant Pot sauté function to high, add a tablespoon of oil or bacon fat, and brown half the cubed pork for 5-7 minutes until golden. Remove to a bowl. Brown the remaining pork chunks, adding a little more oil if necessary. Add the diced onion, cumin, and Mexican oregano and sauté for five minutes. Return the reserved pork chunks to the Instant Pot, add two cups of the salsa verde and one cup of the diced chiles. Stir to combine, and scrape up any browned bits from the bottom of the pot. Hit “cancel.”

Secure the lid, set the valve to sealing and press “Meat/Stew” for 25 minutes. Allow 15 minutes of natural release, then switch valve to “Venting” to remove any additional steam. Open lid, stir in any remaining salsa verde and chiles and warm through. If it’s a little soupy, you can press sauté function to let it reduce a bit. Taste for seasoning.

Serve in shallow bowls with sour cream and lime wedges, and plenty of warm tortillas.