Low Sodium Instant Pot Chile Verde

Total time1 hr 45 min

Prep time25 min

Cook time1 hr 5 min

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Ingredients

6 servings

3 lb boneless pork shoulder, cut into 1 ½-inch cubes
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Bone-In Pork Shoulder Blade Roast - 4.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt
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1 ½ tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp black pepper
2 tbsp neutral oil (such as avocado oil or canola oil)
1 lb tomatillos, husked and halved
1 can (4 oz) diced green chiles
2 poblano peppers, halved and seeded
2 jalapeño peppers, halved and seeded
1 medium white onion, roughly chopped
4 cloves garlic, smashed
1 ½ tsp ground cumin
1 tsp dried oregano
½ tsp ground coriander
1 cup low-sodium chicken broth
¼ cup fresh cilantro leaves, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)

For serving

warm flour or corn tortillas, for serving (optional)
sour cream, for serving (optional)
sliced avocado, for serving (optional)

Instructions

1
Position an oven rack 6 inches from the broiler and heat the broiler to high. Arrange the tomatillos (cut-side up), poblano halves, and jalapeño halves on a rimmed baking sheet. Broil for 8–10 minutes, until the tomatillos are softened and charred in spots and the pepper skins are blistered and darkened.
2
Transfer the broiled tomatillos, poblanos, jalapeños, and any accumulated juices to a blender. Add the onion, garlic, diced green chiles, cumin, oregano, and coriander. Blend until smooth, about 30 seconds. Set the sauce aside.

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