INSTANT POT CHILE VERDE | HEALTHY EASY RECIPE | PALEO, LOW CARB

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Hope you like this easy healthy and delicious Chile Verde recipe! I am loving my Instant Pot even more in the summertime heat! #instantpot #easyrecipe #chileverde
Recipe notes below 👇

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Xoxo,
Jess

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My Chile Verde Instant Pot Recipe Notes:

4.5 lb (2.04 kg) boneless skinless country-style pork ribs (seasoned, cut into cubes)
2 Anaheim peppers (peel, remove seeds and veins)
1.4lb (623 g) tomatillos (clean, cut in half)
1 onion (roughly chop)
6-8 garlic
1 cup chicken broth
1 tsp. salt (to taste)
1 tsp. pepper (to taste)
1 tsp. Ancho Chile powder (add more if you like spicy)
Olive oil or Avocado oil

*** optional: roast Jalapeños or any other pepper for more heat

Broil the tomatillos, onion, and garlic for 10-15 minutes. Roast the Anaheim peppers on open flame on your stove-top until blackened, then cover to sweat the skin off for easy peeling. Brown pork in Instant Pot on Saute mode. Turn off Instant Pot. Then blend roasted tomatillos, onion garlic, and peeled Anaheim peppers until sauce is made. Pour sauce into instant pot, along with pork, chicken broth, and seasoning. Cook on high pressure for 20 minutes. Release pressure once its done. Enjoy!

Music: “Salgre”  Jimmy Fontanez

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