Instant Pot Chile Verde Pork with Great Northern Beans
Chile Verde Pork with Great Northern Beans is a tantalizing dish made effortlessly in the Instant Pot. This recipe combines succulent pork, tender Great Northern beans, and a flavorful broth infused with the vibrant flavors of green chilies, tomatillos, and spices.
Equipment
- 1 Pressure Cooker
- 1 Immersion Blender
Ingredients
- 4 lbs. pork butt roast/shoulder trimmed and cut into chunks
- 7 fresh tomatillos husked and chopped
- 1 yellow onion diced
- 3 jalapenos stemmed, seeded, and diced
- 4 Anaheim peppers seeded and diced
- 6 cloves garlic minced
- 4 4 oz. cans green chilis w/juice
- 2 tsp salt
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp coriander
- 1/4 tsp cayenne pepper
- 2 Tbsp vegetable oil or olive oil
- 1 cup broth or water
- 3 cans Great Northern Beans drained and rinsed
Instructions
- Press the saute button on your pressure cooker and wait for it to get HOT.
- Add the oil to the hot pot and brown the pork chunks in batches, removing them to a plate as you go.
- Once the pork is all browned and removed from the pot, add the veggies and cook for several minutes, while stirring occasionally and scraping the bottom to deglaze the pot.
- Add the cans of green chilis with the juice to the pot.
- Add the seasonings to the pot along with the broth.
- Return the browned pork to the Instant Pot and stir everything together.
- Close the lid, make sure the valve is set to the sealed position, and cook on high pressure for 25 minutes, then allow to naturally release for 20 minutes.
- Carefully open the lid. Using a slotted spoon or fork, remove the pork from the Instant Pot.
- Using an immersion blender, blend the remaining veggies and liquid into a smooth sauce.
- Add the drained and rinsed beans to the sauce and return the pork to the pot.
- Stir everything together and allow it to sit for a few minutes while the beans get up to temperature.
- Garnish with cilantro, lime, sour cream, and/or avocado. Serve over rice, alongside warm tortillas, or on its own with tortilla chips.
- Refrigerated leftover for up to 5 days.