PRESSURE-COOKER CHILE VERDE
As the days and nights turn cooler, dial up the heat with our easy pressure-cooker chile verde. Simply sauté an onion and brown a pork shoulder, then stoke the stew with green chiles and store-bought salsa. Invite some friends over, and you're ready to party. No pressure cooker? No problem-we made a one-pot version for the stovetop, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Season pork with salt and pepper. Heat 2 tablespoons oil in an electric pressure cooker set to sauté. Working in batches, brown pork all over (adding 1 more tablespoon oil if needed), 16 to 20 minutes total. Remove pork and switch cooker off. Let pork cool slightly; cut into 1-inch chunks.
- Return cooker to sauté setting. Add onion, season with salt and pepper, and cook until translucent, about 3 minutes. Return pork to cooker with canned chiles and salsa. Secure lid and manually set cooker to high. Set timer for 35 minutes and let come to pressure.
- Once time is complete, switch off and manually release pressure, then remove lid. Let cool 10 minutes; skim fat. Serve with accompaniments.
PRESSURE COOKER CHILE VERDE
I have been experimenting with different recipes in an attempt to duplicate the Chile Verde at my favorite Mexican restaurant. This is my best attempt so far and I made it up while looking for ingredients at the grocery store. It's nicely spicy but not too hot.
Provided by Becky Wagner
Categories Meat
Time 1h45m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Put all ingredients in a pressure cooker.
- Lock lid and bring up to pressure on high heat, lower temperature and simmer at 15 psi for 40 minutes.
- (If you don't have a pressure cooker you can simmer on the stove for approximately 3 hours until pork is tender, adding more water as necessary).
- Remove from heat and let the pressure come down.
- Remove the lid and simmer until the liquid is reduced by about half.
- Serve with warm flour tortillas, grated cheese and sour cream.
Nutrition Facts : Calories 530.8, Fat 30.8, SaturatedFat 10.8, Cholesterol 164.8, Sodium 852.9, Carbohydrate 7.5, Fiber 1.5, Sugar 3.6, Protein 53
INSTANT POT PORK CHILE VERDE (PRESSURE COOKER RECIPE)
This easy dump-and-go Instant Pot Pork Chile Verde is so versatile. Made with onions, garlic, tomatillos, jalapeno, green pepper, green salsa, green chiles, and seasonings. Serve it as tacos, enchilada filling, or even on a salad for a delicious and healthy meal.
Provided by Camille
Categories Dinner
Yield 8
Number Of Ingredients 10
Steps:
- Place your roast in the bottom of the Instant Pot.
- Add all remaining ingredients on top of roast.
- Set Instant Pot to manual and cook on high pressure for 30 minutes. Let pressure do a natural release (it will take about 10-15 minutes).
- Remove the roast pieces from the Instant Pot and shred using two forks (it will literally fall apart).
- Add pork back into Instant Pot and mix with all the flavorful liquid.
- Serve on tortillas and topped with pico de gallo, fresh cilantro, shredded cheese, or your favorite toppings.
Nutrition Facts : Servingsize 1 serving, Calories 2674 kcal, Fat 154 g, SaturatedFat 33 g, Cholesterol 789 mg, Sodium 1140 mg, Carbohydrate 29 g, Sugar 14 g, Protein 281 mg
PRESSURE COOKER PORK CHILI VERDE
Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It is fantastic on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. -Kimberly Burke, Chico, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. In batches, saute the pork, carrots, onion and garlic until browned. Return all items to the pressure cooker. Add the enchilada sauce, water, jalapenos and cilantro. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with rice and tortillas.
Nutrition Facts : Calories 348 calories, Fat 18g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 580mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
PRESSURE COOKER CHILI VERDE
This came out SUPER well. It's not very spicy so if you like spice (like me) you'll need to kick it up a notch. Serve with rice and beans and warmed corn tortillas. Taken from cookierookie.com
Provided by Da Huz
Categories Pork
Time 1h5m
Yield 8 , 8 serving(s)
Number Of Ingredients 14
Steps:
- Seed and chop all your veggies. Put them in the pressure cooker and saute (this brings out the juices - if you don't do this you won't have enough liquid to come to pressure).
- While they are heating add all your spices. Then add the cubed meat. If your pork shoulder had a bone you can throw this in for flavor.
- Seal your pressure cooker, bring to pressure, and cook 25 minutes. Allow natural pressure release.
- Remove the meat and puree the veggies and juice either in a food processor or blender. Add the meat back inches Top with cilantro, a squeeze of lime juice, and cotija, and enjoy!
Nutrition Facts : Calories 654.8, Fat 49.2, SaturatedFat 17.6, Cholesterol 169.8, Sodium 836.8, Carbohydrate 11.3, Fiber 3.3, Sugar 3.7, Protein 41.6
INSTANT POT® CHILE VERDE
This Mexican pork stew comes out tender and flavorful in your Instant Pot®. Serve with rice and beans or in tortillas as tacos.
Provided by fabeveryday
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add 1 tablespoon olive oil. Add tomatillos, jalapenos, and crushed garlic to the hot oil. Saute, flipping once or twice, until lightly browned, 6 to 7 minutes. (Remove garlic earlier if it browns sooner.)
- Transfer vegetables to the bowl of a food processor and puree with 2 cups chicken broth until smooth.
- Clean and dry the inner pot of the Instant Pot®. Select Saute function and heat remaining olive oil. Add pork, onion, bell pepper, oregano, cumin, salt, and pepper. Stir and saute, adding more oil if necessary, until pork is browned on all sides and vegetables are soft, 7 to 8 minutes. Cancel Saute function. Pour in remaining chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in reserved tomatillo puree.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in chopped cilantro.
Nutrition Facts : Calories 357 calories, Carbohydrate 4.9 g, Cholesterol 91.8 mg, Fat 26.2 g, Fiber 1.1 g, Protein 24.4 g, SaturatedFat 8.5 g, Sodium 875.8 mg, Sugar 2 g
INSTANT POT CHICKEN CHILE VERDE RECIPE
This Instant Pot Chicken Chile Verde tastes amazing and is so easy to make. Add a few ingredients into the instant pot and dinner is made in minutes. It doesn't get much better than that.
Provided by Steph Loaiza
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Place chicken thighs, tomatillos, peppers, onion, garlic, cumin, and salt in an Instant Pot. Saute on high for 5-8 minutes, until chicken is lightly seared. Place lid on Instant Pot, seal, and cook manually on high pressure for 15 minutes. When finished, allow pressure to release naturally.
- Remove chicken from pot and shred, then set aside.
- Add cilantro and Worcestershire sauce to the remaining ingredients in the Instant Pot. Using an immersion blender (or transferring everything in the Instant Pot to a high-power blender), blend until sauce is smooth. Pour sauce over shredded chicken (as much or as little as you want).
- Serve warm topped with cilantro, fresh squeezed lime juice, and tortillas.
Nutrition Facts : Calories 351 kcal, Carbohydrate 39 g, Protein 28 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 108 mg, Sodium 573 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
More about "pressure cooker chile verde recipes"
PRESSURE COOKER CHILI VERDE (GREEN PORK CHILI)
From dadcooksdinner.com
5/5 (44)Total Time 1 hr 20 minsCategory Pressure CookerCalories 280 per serving
- Spread the tomatillos, anaheim chiles, and jalapeno peppers skin side up on a rimmed baking sheet. Put the baking sheet 6 inches below a broiler set to high, and broil until the tomatillos and peppers are blackened in spots, about 5 minutes. Flip the tomatillos and broil until the tomatillos are browned on the other side and the skins of the peppers are blackened all over, about another five minutes. Remove the baking sheet from the oven and let the peppers cool for a few minutes, then peel the blackened skin from the peppers and discard. (A little leftover blackened skin is fine.) Pour the contents of the baking sheet into a blender or food processor, including as much of the liquid as possible. Add the cilantro and the teaspoon of Kosher salt, then blend until smooth, about 30 seconds.
- Sprinkle the pork with the 2 teaspoons kosher salt. Heat the oil in the pressure cooker pot over medium-high heat until shimmering. (Saute mode in an electric PC). Brown the pork in two to three batches – put pork cubes in the pot without crowding, and brown each batch of pork on one side, about 4 minutes. Transfer the pork to a bowl with a slotted spoon, leaving as much fat behind as possible.
- There will be extra fat in the pot from the pork; pour out the fat to get down to 1 tablespoon. Add the onions to the pot and sprinkle with ½ teaspoon of kosher salt. Saute the onions until softened and starting to brown around the edges, about 5 minutes, scraping often to release any browned pork bits from the bottom of the pot. Make a hole in the middle of the onions and add the garlic, cumin, coriander, and oregano. Cook until you smell the garlic and spices, about one minute, then stir into the onions.
BEST PRESSURE COOKER CHILI VERDE RECIPE! - NOSHTASTIC
From noshtastic.com
5/5 (8)Total Time 35 minsCategory MainCalories 343 per serving
- Roast the Anaheim peppers over an open flame on your gas stove, use tongs to turn them so that they blacken all over. If you do not have a gas stove you can broil them in a similar way.
- Put the blackened peppers in a bowl with cling wrap over the bowl and the steam will help the skin to slide off after a few minutes.
- Once you have peeled the peppers, remove the seeds and stem and add them to your food processor or blender.
EASY PRESSURE COOKER PORK CHILE VERDE RECIPE - SERIOUS EATS
From seriouseats.com
Ratings 36Calories 709 per servingCategory Chili, Mains
PRESSURE COOKER CHILI VERDE - NINJA FOODI CHILI VERDE
From temeculablogs.com
INSTANT POT CHILI VERDE (GREEN CHILI) - TESTED BY AMY + JACKY
From pressurecookrecipes.com
SLOW COOKER CHILE VERDE RECIPES
From slowcookerfromscratch.com
EASY KETO INSTANT POT CHILE VERDE - BEAUTY AND THE FOODIE
From beautyandthefoodie.com
INSTANT POT CHILE VERDE - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
INSTANT POT PORK CHILI VERDE - A CEDAR SPOON
From acedarspoon.com
HOW TO PRESSURE COOK CHILI - THERESCIPES.INFO
From therecipes.info
PRESSURE COOKER CHILE VERDE RECIPE - FOOD.COM
From pinterest.ca
SLOW COOKER CHILE VERDE - THE HEALTHY COOKING SOURCE
From healthycookingsource.com
PRESSURE COOKER AUTHENTIC TAMALES CHILE VERDE - MEALTHY.COM
From mealthy.com
CHILE VERDE {ELECTRIC PRESSURE COOKER, SLOW COOKER OR STOVETOP}
From thecookstreat.com
PRESSURE COOKER CHILE VERDE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PRESSURE COOKER CHILE VERDE PORK (EASY & AUTHENTIC)
From platingpixels.com
PRESSURE COOKER CHILE VERDE RECIPES - FOOD NEWS
From foodnewsnews.com
EASIEST CHILE VERDE {INSTANT POT} – GOOD DINNER MOM
From gooddinnermom.com
PRESSURE COOKER CHILE VERDE RECIPE - FOOD.COM
From pinterest.ca
HOW TO MAKE PRESSURE COOKER CHILE VERDE MY WAY | NINJA FOODI
From youtube.com
PRESSURE COOKER LIME VERDE CHICKEN - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
PRESSURE COOKER GREEN CHILI PORK : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PORK CHILE VERDE (INSTANT POT COOKING) | GINSKITCHEN
From ginskitchen.wordpress.com
PRESSURE-COOKED CHILE VERDE | CHEFSTEPS
From chefsteps.com
INSTANT POT CHILI VERDE - HOT ROD'S RECIPES
From hotrodsrecipes.com
HOW TO MAKE PORK CHILE VERDE IN A PRESSURE COOKER - YOUTUBE
From youtube.com
PRESSURE COOKER CHILE VERDE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PORK LOIN VERDE BEST RECIPES
From findrecipes.info
CHICKEN CHILE VERDE (WITH 3 COOKING OPTIONS) - PLATING PIXELS
From platingpixels.com
10 BEST PRESSURE COOKER CHILE RECIPES | YUMMLY
From yummly.com
AUTHENTIC CHILE VERDE - SLOW COOKER, INSTANT POT, OR STOVETOP
From slenderkitchen.com
INSTANT POT GREEN CHILE CHICKEN - VERDE - CHILI - EMILYFABULOUS
From emilyfabulous.com
INSTANT POT CHILE VERDE (GREEN CHILE PORK STEW) RECIPE
From fabeveryday.com
PRESSURE COOKER CHILI VERDE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SLOW COOKER OR INSTANT POT CHILE VERDE RECIPES YOUR FAMILY WILL …
From slowcookerfromscratch.com
PRESSURE COOKER CHILI VERDE - GOWISE USA
From gowiseproducts.com
CHICKEN CHILE VERDE PRESSURE COOKER RECIPE - SERIOUS EATS
From seriouseats.com
PRESSURE COOKER CHILI VERDE - GOWISE USA
From gowiseproducts.com
NINJA FOODI CHICKEN CHILE VERDE (LOW CARB) - RECIPES THAT CROCK!
From recipesthatcrock.com
#time-to-make #course #main-ingredient #preparation #very-low-carbs #main-dish #pressure-cooker #stove-top #dietary #high-protein #low-carb #high-in-something #low-in-something #meat #equipment #4-hours-or-less
You'll also love