Prep 30 mins
Cook 1 hr 15 mins
I have been experimenting with different recipes in an attempt to duplicate the Chile Verde at my favorite Mexican restaurant. This is my best attempt so far and I made it up while looking for ingredients at the grocery store. It's nicely spicy but not too hot.
- 5 lbs pork sirloin roast, cubed into 1/2 inch chunks
- 1 large onion, chopped
- 1 large green pepper, chopped
- 4 cloves garlic, presses or finely chopped
- 2 (7 ounce) cans salsa verde (I used Herdez brand)
- 2 (4 ounce) cans diced green chilies
- 1 (14 1/2 ounce) can diced tomatoes
- 2 tablespoons oregano
- 2 teaspoons ground cumin
- 2 teaspoons coriander
- 1 teaspoon black pepper
- 4 chicken bouillon cubes
- 4 tablespoons diced jalapeno peppers
- 1⁄8 teaspoon cayenne pepper (optional)
- 2 cups water
- Put all ingredients in a pressure cooker.
- Lock lid and bring up to pressure on high heat, lower temperature and simmer at 15 psi for 40 minutes.
- (If you don't have a pressure cooker you can simmer on the stove for approximately 3 hours until pork is tender, adding more water as necessary).
- Remove from heat and let the pressure come down.
- Remove the lid and simmer until the liquid is reduced by about half.
- Serve with warm flour tortillas, grated cheese and sour cream.
This is a great recipe. However, I substituted 14 oz chicken stock in place of the 14 oz tomatoes. It came out perfect and made excetellent Verde Rice and Cheese Berritos. One of my all time favorites!
We really loved this very simple recipe. I served it in a ramekin with sautted spinach and refried beans. Made it a lower calorie version compared to the rice and beans and tortilla presentation, and it was really a lovely meal. This was my first pressure cooker recipe and very exciting to see the results. Thanks for this recipe!
This recipe is loaded with salt and more salt. Processed everything important. Not fresh or healthy. I would not recommend this recipe. People love salt....... Glorified jar of verde. Go fresh.