How to Make Instant Pot Pork Chile Verde—A Weekend and Weekday Version

thetakeout.com

thegreekgeek

2 to 3 lbs. boneless pork shoulder, cut in one-inch cubes

Vegetable oil or bacon fat

2 Poblano chiles

2 mild green chiles (any mild variety such as Anaheim, Cubanelle, Italian frying peppers)

2 jalapeños

1 tsp. Mexican oregano, rubbed between your hands to release flavor

1 tsp. ground cumin

subheading: Salsa verde:

1 cup packed cilantro, chopped

3 cloves garlic, peeled

1 bunch scallions, trimmed and chopped

2 cups chicken broth

½ lb. tomatillos, husked and stemmed, rinsed and chopped

Salt and pepper to taste

subheading: For serving:

Sour cream

Lime wedges

Radishes (optional)

Warm tortillas

Directions at thetakeout.com

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