Instant Pot^® Avocado Chile Verde With Pork

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Servings:

• Recipe serving size: 1 cup
• Number of servings: Adjust Reset

Ingredients:

• Chile Verde Sauce:

• 1 lb. tomatillos, husked, rinsed and dried
• 2 large poblano chiles
• 1 jalapeño pepper
• 1 serrano pepper
• 1 medium white onion, peeled and quartered
• 2-3 large garlic cloves, unpeeled
• 2 ripe, fresh avocados, halved, pitted, peeled and divided
• 1 lime, juiced and divided
• 1 cup water (may substitute with low sodium broth)
• Salt to taste
• 1/2 cup fresh cilantro leaves, roughly chopped for garnish

• Pork:

• 2 tsp. olive oil
• 1.5 lbs. diced pork or boneless pork loin, cut into 1-inch cubes
• 1 Tbsp. dried oregano
• 1 tsp. salt

Instructions:

1. For the Peppers

2. Preheat oven to broil.
3. Place tomatillos, poblanos, jalapeño, serrano, onion, and garlic on a large baking pan (no oil necessary) and broil for 5 minutes. Remove from oven. Set aside onion and garlic which should be slightly charred.
4. Flip tomatillos and peppers with tongs and return the pan to the oven to broil for another 5 minutes until charred and blackened. Remove from oven.
5. Transfer poblano peppers to a bowl or plate and cover with plastic wrap to sweat for about 10 minutes. Peel the charred skin of jalapeños, serrano, and poblanos, preferably wearing food-safe gloves. Discard the charred skin and cut stems from the peppers and halve to remove seeds with a spoon.

1. For the Chile Verde Sauce

2. Once cooled slightly, peel garlic and place all peppers, tomatillos, garlic, and onion in a blender or food processor. Since the ingredients are warm, open the vent of the blender or food processor to let out steam and avoid overflow.
3. Pulse or puree until well mixed and then add one avocado, ½ of the lime juice, and 1 cup of water. The consistency of the sauce should be thick, creamy and chunky. Add salt to taste and more water depending on the consistency you want. Set aside.

1. For the Pork – Instant Pot Method

2. Select the sauté setting on medium of the Instant Pot. Heat oil and cook the pork until browned on all sides, for about 4 to 5 minutes. Season with salt and dried oregano. Turn off sauté setting and select the low setting.
3. Stir in the chile verde sauce in the Instant Pot. Lock the lid and set timer to 30 minutes. Allow pressure to release naturally for about 15 more minutes.
4. Serve warm and top with avocado slices, cilantro and remaining lime juice.

1. Optional Stovetop Method (Total time: 2 ½ hours)

2. Heat oil over medium-high in a large stockpot or Dutch oven. Cook the pork until browned on all sides, for about 5 minutes. Season with salt and dried oregano.
3. Stir in the chile verde sauce and continue cooking until a light boil. Cover and reduce heat to simmer for 2 hours or less, stirring occasionally, until pork is tender.
4. Serve warm and top with avocado slices, cilantro and remaining lime juice.

Notes & Tips: