Eosinophilic Esophagitis Friendly Instant Pot Chile Verde
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Learn more →Ingredients
6 servings
- 3 lb boneless pork shoulder, cut into 1 ½-inch cubes
- 1 ½ tsp kosher salt, plus more to taste
- 1 tsp black pepper
- 2 tbsp neutral oil (such as avocado 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)
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - sour cream, for serving (optional)
Can be omittedsour cream
- 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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