This instant pot chili verde is made in minutes, full of flavor, and sure to warm your soul this winter. All the spice in all the right places We love to fry tortillas and lay them at the bottom of the bowl for extra crunch and texture.
4 pound Pork shoulder boneless, cut into 2 inch chunks
4 Tomatillos quartered, husks removed
2 Poblano peppers seeds and stems removed, roughly chopped
2 Anaheim peppers seeds and stems removed, roughly chopped
2 Jalapeno peppers seed and stems removed, roughly chopped
1 can Green chiles
1 White onion peeled and roughly chopped
6 Cloves Garlic Peeled
1 teaspoon Kosher salt
1 tablespoon Ground Cumin
1 tablespoon Dried mexican oregano optional
0.75 cup Fresh cilantro chopped
8 Corn Tortillas
1 tablespoon Canola oil
Sour cream
Chopped Fresh Cilantro
Cotija Cheese
Lime wedges
Nutrition value
0
per serving
Other
Current Totals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
