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Easy Mexican Chili Verde (Pork or Chicken)
This Easy Mexican Chili Verde recipe is composed of tender chunks of chicken or pork in a flavorful broth of Mexican chilies. This rich Chili Verde recipe is made in the Instant Pot to create a quick and easy weekday dinner.
Servings Prep Time
6People 10Minutes
Cook Time Passive Time
15Minutes 10Minutes
Servings Prep Time
6People 10Minutes
Cook Time Passive Time
15Minutes 10Minutes
Ingredients
  • 3Lbs chicken thighs or drumsticks (with bones and skin)(or 2 pounds of boneless pork shoulder – cut into 2″ chunks)
  • 5Medium tomatillos(husked and quartered)
  • 3Medium poblano peppers or hatch chilis(roughly chopped and seeded)
  • 2Medium Anaheim or Cubanelle peppers(roughly chopped and seeded)
  • 2Medium Serrano or jalapeño peppers(roughly chopped and seeded)
  • 1Medium white onion(roughly chopped)
  • 5 Cloves of Garlic(minced)
  • 1/2 Tbs. Ground Cumin
  • 1tsp Garlic Powder
  • Kosher Salt(to taste)
  • 1/4Cup Cilantro Leaves
  • Optional: Tortillas, Lime Wedge, Avocado, Sour Cream
Instructions
CHICKEN VERSION
  1. Add the chicken, peppers, onion, garlic, cumin, garlic powder and a pinch of salt to the Instant Pot and stir to combine.
  2. Place the lid on the Instant Pot with the valve in the sealed position. Set at High Pressure for 20 minutes. Once finished, you can QR or let it naturally release.
  3. Using tongs, carefully transfer the hot chicken to a large bowl and set aside. Add the cilantro and blend the sauce with a hand blender (or a standing blender). Taste and adjust salt accordingly.
  4. Once chicken has cooled slightly, discard the skin and bones and shred (using two folks). Place the shredded chicken back into the sauce and stir to combine.
  5. Garnish with desired topping and serve immediately. Or keep on the “warm” setting until you’re ready to serve.
PORK VERSION
  1. Add the pork, peppers, onion, garlic, cumin, garlic powder and a pinch of salt to the Instant Pot and stir to combine.
  2. Once sizzling, place the lid on the Instant Pot with the valve in the sealed position. Set at High Pressure for 30 minutes. Once finished, you can QR or let it naturally release.
  3. Using tongs, carefully transfer the hot pork to a large bowl and set aside. Add the cilantro and blend the sauce with a hand blender (or a standing blender). Taste and adjust salt accordingly.
  4. Place the pork back into the sauce and stir to combine.
  5. Garnish with desired topping and serve immediately. Or keep on the “warm” setting until you’re ready to serve.
Recipe Notes

Recipe adapted from Serious Eats