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Instant Pot Pork Salsa Verde Recipe

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This recipe for Instant Pot Pork Salsa Verde, by , is from From My Home to Yours!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tammy Giesick


2-3 lbs. boneless pork shoulder, cut in one-inch cubes
Vegetable oil or bacon fat
2 Poblano chiles
2 mild green chiles (any mild variety such as Anaheim, Cubanelle, Italian frying peppers)
2 jalapeños
1 tsp. Mexican oregano, rubbed between your hands to release flavor
1 tsp. ground cumin
Salsa verde

1 cup packed cilantro, chopped
3 cloves garlic, peeled
1 bunch scallions, trimmed and chopped
2 cups chicken broth
1/2 lb. tomatillos, husked and stemmed, rinsed and chopped
Salt and pepper to taste
For serving

Sour cream
Lime wedges
Radishes (optional)
Warm tortillas

On the gas burner of your stove, carefully char the chiles, turning to get even blackening. Alternatively, you can put the chiles on a baking sheet and broil in the oven. Watch them closely. 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. I use paper towels to do this (it’s pretty messy so don’t use your kitchen towels—you’ll regret it if you do). 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 after handling the chiles, especially those jalapeños.

In a blender or food processor, add 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 remaining pork chunks, adding a little more oil if necessary. Add the diced onion, cumin, and Mexican oregano and sauté for five minutes. Return 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.




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