Get ready to transform your kitchen into a Mexican culinary paradise with this mouthwatering Instant Pot Pork Shoulder Chile Verde! In just over an hour, you'll create a dish so incredibly tender and packed with bold, zesty flavors that your family and friends will think you've been secretly training with a professional chef. This isn't just another recipe—it's a one-pot wonder that combines the rich, succulent goodness of slow-cooked pork with the bright, tangy essence of tomatillos and jalapeños, creating a meal that's both comforting and exciting.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 lbs pork shoulder, cubed
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups tomatillos, husked and chopped
- 1 jalapeño, chopped
- 1 tablespoon cumin
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Prepare ingredients by cutting pork shoulder into 1-inch cubes, removing any excess fat. Season cubed pork generously with salt, pepper, and cumin.
- Set Instant Pot to Sauté mode. Add a small amount of oil and brown the pork cubes in batches, ensuring each piece develops a golden-brown crust. Remove browned meat and set aside.
- In the same Instant Pot, sauté chopped onions until translucent, then add minced garlic and cook for an additional 30 seconds.
- Add chopped tomatillos and jalapeño to the pot, stirring to combine with onions and garlic. Cook for 2-3 minutes to release their flavors.
- Return browned pork cubes to the Instant Pot, stirring to mix with the vegetable mixture.
- Close the Instant Pot lid, set valve to sealing position, and cook on Manual/High Pressure for 45 minutes.
- Once cooking is complete, allow natural pressure release for 10-15 minutes.
- Open lid and check meat tenderness. If needed, use two forks to shred the pork.
- Taste and adjust seasoning with additional salt and pepper if required.
- Serve hot, garnished with fresh chopped cilantro. Recommended to serve with warm tortillas, rice, or beans.
Tips
- Choose the right cut: Look for a pork shoulder (also called pork butt) with some marbling—this ensures maximum tenderness and flavor.
- Brown meat in batches: Don't overcrowd the Instant Pot when searing. Browning in smaller batches helps develop a deep, rich color and locks in flavor.
- Let it rest: After cooking, allow the natural pressure release for 10-15 minutes. This helps the meat become even more tender and allows flavors to meld.
- Customize heat level: Adjust the jalapeño quantity based on your spice tolerance. Remove seeds for less heat, or add an extra pepper for more kick.
- Meal prep friendly: This chile verde tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop overnight.
- Garnish generously: Fresh cilantro isn't just a topping—it's a flavor booster that adds brightness to the rich, meaty dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
