Easy pressure cooker pork chile verde from Serious Eats by J. Kenji López-Alt

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cubanelle peppers for Anaheim chiles, and jalapeño chiles for serrano chiles.

  • ozzzzzz22 on January 20, 2025

    This is amazing and so easy but you HAVE TO salt it enough otherwise it's quite bland. I usually add 3-4 big pinches of diamond crystal kosher salt before blending (and then taste and adjust). It's honestly like night and day once you've seasoned it appropriately. I prefer shredding the pork before adding it back to the sauce but if you don't, you'll likely have a lot of sauce left by the time you finish the pork and you should absolutely use it to make a very tasty rice pilaf (2-1 sauce-rice ratio and chuck the pot in the oven at 350 for 25ish minutes) and then serve it with a fried egg on top.

  • FJT on July 29, 2023

    Nice tangy chile verde. My husband was very complimentary, which is unusual when he knows something has been pressure cooked (he has an odd prejudice against my Instant Pot!). Had to reduce the sauce quite a bit after blitzing it as others have stated. Will make again.

  • Rradishes on August 24, 2022

    Great stew, easy recipe. Next time might add a few more tomatillos to make the sauce a little more tangy (if room in pressure cooker allows).

  • dc151 on December 29, 2021

    Wonderful flavor, not too complicated to make and not super time-consuming. I cut down on the chiles for some of the kids. Kept a couple of jalepenos whole while pressure cooking, then blended down the sauce without them, adding them to half and re-blending to have a spicier and a non-spicy sauce. Would definitely recommend this one.

  • hirsheys on April 04, 2021

    I made this and we loved this, despite the fact that I somehow failed to add the cilantro or fish sauce (distracted at the end!) The sauce is thin for tacos, but it’s yummy, so I’d either thicken for tacos or just serve as a stew over rice. This is super easy and was a big hit with the Newman crew. Going to try the chicken version next.

  • TrishaCP on August 03, 2019

    We definitely liked this and it is easy to pull together, but I agree about reducing the sauce.

  • rionafaith on October 17, 2018

    Even better than Kenji's very similar chicken version! I learned a bit from making that one, so this time after removing the meat, I pureed the sauce, reduced it until thick (probably 20 mins or so), and THEN added the chopped cilantro after that. Delicious and reheats very well.

  • clcorbi on February 03, 2018

    This is good, and certainly quick to throw together, but I wasn't wowed by the result. I think next time I'd take the time to reduce the sauce once it's been blended; it was very thin which made this hard to scoop into tacos without making a huge mess. I will say that although I was hesitant to add fish sauce (even though I know it's a Kenji standard), I did appreciate the umami richness it added!

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