Instant Pot Chili Verde
A low-carb recipe for chili verde simplified by using the Instant Pot.
Equipment
- Instant Pot
- Food processor or blender
Ingredients
For the Homemade Salsa Verde
- 12 ounces poblano peppers about 4 total
- 12 ounces tomatillos about 8 total
- 2 jalapeño peppers
- 2 limes
- 1 bunch cilantro about 1 cup leaves and stems
- 1 tbsp cumin
- 1 tsp salt
For the Chili
- 2 lbs boneless pork country ribs or boneless pork shoulder cut into cubes
- salt and black pepper to taste
- 1/4 cup avocado oil divided
- 1 medium onion chopped
- 6 cloves garlic minced
- 1 batch Homemade Salsa Verde
- 2-3 cups chicken broth
- 1 cup store-bought salsa verde optional, see notes above
- 2 tsp cumin
- 2 tsp salt
- 1 tsp oregano
Instructions
For the Homemade Salsa Verde
- Move a rack to the top position in your oven and set the oven to broil. Line a rimmed baking sheet with aluminum foil.
- Put on gloves. Cut the tops off of the poblano peppers and remove the seeds and membranes. Place them on the cookie sheet. Remove the tops from the jalapeños, slice them in half lengthwise, remove the seeds and membranes, and put them on the cookie sheet stem side up. Remove the papery husks from the tomatillos, rinse them in warm water to remove the sticky residue, cut them in half, and put them on the cookie sheet cut side down. Finally, cut the limes in half and put them on the cookie sheet cut side up.
- Put the sheet under the broiler for six minutes. Remove from the oven. Remove the limes and put them in a bowl to cool. Carefully remove the tomatillos, being careful to not spill the seeds, and put them in a food processor. Remove the jalapeños and put them in a large Ziploc freezer bag, then seal them. Flip the poblano peppers and put them back under the broiler for an additional six minutes, then place them in the bag with the jalapeños for ten minutes.
- Rinse off the cilantro and put it into the food processor. Pierce the cut sides of the limes with a fork, then squeeze them into the food processor, making sure to get as much of the pulp out as possible. Remove the peppers from the bags and using gloves, remove the skins from the peppers, then place them in the bag. Add the salt and cumin and process until it's mostly smooth with some chunks here and there. Set it aside.
For the Chili
- Heat the Instant Pot to saute and add two tablespoons of the oil.
- Toss the pork cubes with salt and pepper to taste and brown them in two batches for 4 minutes per side, making sure to add the remaining two tablespoons of oil between batches. Remove the pork to a bowl when finished.
- When all the pork is cooked, add the onion and saute for 3-4 minutes, until it begins to turn translucent. Add the garlic and cook for another minute. Pour in the homemade salsa and 2 cups of the chicken broth, then return the pork to the pot. If you want to make 4 servings of very meaty chili, add the additional salt, more pepper, and spices here. If you like your chili a bit more brothy and want more servings, add another cup of chicken broth and a cup of prepared salsa verde to the pot at this point.
- Set the Instant Pot for the Stew setting, or 45 minutes at high pressure if you're using a different style of pressure cooker. Allow for a natural release. Serve immediately or package for meal prep.
- Macros for 4 servings: 513 calories, 13 grams net carbs, 32 grams protein, 36 grams fat. Macros for 6 servings: 351 calories, 9 grams net carbs, 21 grams protein, 24 grams fat.