Pressure cooker pork chile verde
J. Kenji López-Alt · ♥ 1.7K likes · 87.5K views · 3 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¾ lb tomatillos
- ⅔ lb poblano peppers
- 6 oz anaheim, cubanel, or hatch chilies
Dice the tomatillos, poblanos, Anaheim-type chilies, serranos or jalapenos, white onion; add whole garlic cloves. Put the vegetables in the pressure cooker and the pork on top.
- 2 whole serrano or jalapeno peppers
- 1 whole small white onion
- 6 cloves whole cloves of garlic
- 1 tbsp whole toasted cumin seeds
Grind the toasted cumin seeds in a mortar and pestle; add to the cooker and season generously with salt. Stir.
- salt
Heat until it begins to sizzle, close and cook at high pressure for 30 minutes, with no added liquid.
Pressure cooking with no added liquid
Blend the vegetable base to a smooth puree with an immersion blender or in batches in a countertop blender. Stir the pork back in.
- minced fresh cilantro
- Asian fish sauce
Finish with minced fresh cilantro and a glug of fish sauce. Serve with fresh corn tortillas.