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Instant Pot Colorado Green Chile


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes (plus 10 minute NPR)
  • Total Time: 70 minutes
  • Yield: 6-8 servings 1x

Description

An easier version of pork green chile that tastes like you slaved all day over the stove. 


Ingredients

Scale

For the vegetables:

  • 3 poblano or anaheim peppers
  • 4 medium garlic cloves
  • 2 jalapeno peppers
  • 1 cup diced onion
  • 1 Tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

For the pork: 

  • 2 pounds pork shoulder (or butt, picnic, blade cuts)
  • 2 Tbsp olive oil
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

Everything else:

  • 3 cups chicken broth
  • 1 (14.5 oz) can fire roasted tomatoes
  • 1 (16 oz) jar of tomatillo salsa (I like the Herdez brand and I use mild)
  • 1 tsp dried oregano
  • Pinch ground cloves
  • 1 (15 oz) can white hominy, drained
  • 1/4 cup cornmeal
  • Toppings: cilantro, avocado or guacamole, sour cream tortilla chips

Instructions

  1. Heat oven to 400 degrees F. Stem and seed both types of peppers. Chop them up. Place on a baking sheet along with the garlic cloves (peels on and left whole) and the diced onions. Drizzle with olive oil and sprinkle with ½ tsp kosher salt and ¼ tsp pepper. Place the baking sheet in the oven for 20 minutes. 
  2. While the veggies are roasting, trim the pork of excess fat and cut it up into bite size pieces. Sprinkle with the 1 tsp kosher salt and ¼ tsp pepper. Turn the Instant Pot to the saute setting. When the display says HOT add in the 2 Tbsp of oil and swirl around. Add in half of the pork pieces and brown for about 4 minutes without disturbing. Remove the pork with tongs and place on a plate.  Add in the second half of the pork and repeat. Once all the pork is browned stir in the chicken broth and deglaze the pot
  3. Add in the browned pork, tomatoes, tomatillo salsa, oregano, cloves and hominy. By this time the veggies should be done. Peel the garlic and then add the roasted veggies into the Instant Pot. Stir a bit and then sprinkle in the cornmeal. 
  4. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button (or you can use the manual/pressure cook button) to 20 minutes on high pressure. When the time is up let the pot sit there for 10 minutes and then move the valve to venting. Remove the lid. 
  5. Stir the chili. With a ladle scoop out 3 cups of the chili and transfer to a blender. Be careful not to get any of the pork cubes, use a fork to pick them out and put back into the Instant Pot. Puree in the blender and then add the mixture back into the Instant Pot. Stir.
  6. Ladle into bowls and top with desired toppings such as cilantro, avocado, sour cream or tortilla chips. 

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. For the 8 quart pot no changes are necessary, for the 3 quart pot halve the recipe ingredients. 

Slow cooker instructions: Follow step 1 and 2 (except use your stove top to brown the pork). Then add the pork and veggies into the slow cooker along with the broth, tomatoes, salsa, oregano, cloves, hominy and cornmeal. Cover and cook on low for 8 hours. Remove the lid and stir. Then follow instructions 5 and 6.

Recipe adapted from a stove top version on Well Plated

  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Southwestern