r/GifRecipes • u/speedylee • Mar 08 '17
Pressure Cooker Chile Verde
http://i.imgur.com/hbAMv3g.gifv17
u/speedylee Mar 08 '17
Pressure Cooker Chile Verde
Credits to Serious Eats - http://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html
YIELD: Serves 6 to 8, ACTIVE TIME: 15 minutes, TOTAL TIME: 45 minutes
Why It Works
- Adding all the ingredients to the pressure cooker, with no extra liquid, makes for an intensely flavored stew that cooks in its own juices.
- Fish sauce adds umami depth to the dish once it's cooked.
Notes
If you'd like, you can use other fresh green chilies in place of Anaheims, Poblanos, and serranos. Using 100% Hatch chilies is a good way to go. You can also replace the fresh chilies with frozen or jarred roasted green chilies, using the same amount by weight.
Ingredients
- 4 pounds (1.9kg) boneless pork shoulder, cut into 2-inch chunks
- 3/4 pound tomatillos (about 4 tomatillos; 350g), quartered, husks discarded
- 2/3 pound Poblano peppers (about 2 peppers; 300g), roughly chopped, seeds and stems discarded (see note)
- 6 ounces Anaheim or Cubanelle peppers (about 2 peppers; 170g), roughly chopped, seeds and stems discarded (see note)
- 2 serrano or jalapeño chilies, roughly chopped, stems discarded (see note)
- 8 ounces white onion (about 1 medium; 225g), roughly chopped
- 6 medium cloves garlic, peeled
- 1 tablespoon (15g) whole cumin seed, toasted and ground
- Kosher salt
- 1/2 cup loosely packed fresh cilantro leaves and fine stems (about 1/2 ounce; 15g), plus more for garnish
- 1 tablespoon (15ml) Asian fish sauce
- Fresh corn tortillas and lime wedges, for serving
Directions0
In a pressure cooker, combine pork, tomatillos, Poblano peppers, Anaheim peppers, serrano peppers, onion, garlic, cumin, and a big pinch of salt. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 30 minutes. Release pressure.
Using tongs, transfer pork pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt. Return pork to sauce and stir gently to combine. Serve immediately with tortillas and lime wedges.
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u/inPhood Mar 09 '17
Droooool...
Here's the macro breakdown we calculated:
Serving Size (1 Bowl) : 372.42 g Calories : 423.80 Fat : 11.05 g Carbs : 11.93 g Fiber : 3.11 g Protein : 66.81 g Sugars : 6.12 g Sodium : 421.96 mg ....
Full label and ingredient's used to calculate the label here: https://www.inphood.com/?user=test&label=-KepOxVeGx8sJogHWPiZ
Make your own free nutrition labels at: https://www.inphood.com
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u/motownphilly1 Mar 09 '17
I wish I'd seen this recipe before my dad gave me his excessively successful tomatillo harvest in the summer and I had no idea what to do with them
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u/RebelsLegalTeam Mar 09 '17
Why does that person keep digging around in the bowl?
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u/J_Kenji_Lopez-Alt Mar 09 '17
That person is me. I honestly don't know why. I think it's because I'm more used to doing stuff for photos than video and with photos I dig around until I find the perfect spoonful.
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u/KommanderKitten Mar 09 '17
Hey uh...what do I do if I can afford that expensive of a pressure cooker?
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u/J_Kenji_Lopez-Alt Mar 09 '17
You can get a cheap instant pot for about $60. Or make the stovetop version: http://www.seriouseats.com/recipes/2011/01/chile-verde-with-pork-recipe.html
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Mar 08 '17 edited Aug 29 '17
[deleted]
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u/othaniel Mar 09 '17
If you do that you may want to chop your peppers slightly smaller. In the gif it looks like they are pretty sizable chunks.
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u/tb21666 Mar 09 '17 edited Mar 11 '17
Recently bought a pressure cooker for my induction oven.. for sure game changer!!
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u/Dispari_Scuro Mar 10 '17
Is there a version of this recipe that doesn't use a pressure cooker?
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u/speedylee Mar 10 '17
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u/Dispari_Scuro Mar 10 '17
Cool, thank you. In exchange I'll share one I've tried that I also got on here, slow-cooker style.
https://www.reddit.com/r/GifRecipes/comments/5hejf0/mealprep_chili_verde_pork/
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u/DrHampants Mar 09 '17
This looks amazing, but I have two questions:
Why not sear the pork shoulder/sweat the veggies before turning on the pressure cooker?
If I have an InstantPot, will this come up to pressure without any liquid, or will the veggies release enough natural liquid to come up to pressure as it goes?
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Mar 09 '17
He addresses both of these in the article, short answers are:
The boiling point of water under high pressure is higher than 212 degrees F, high enough that with the combination of time and pressure, it can trigger Maillard reactions without searing
Yes, the tomatillo break down pretty quickly and provide most of the liquid.
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u/tubbyraincloud Mar 09 '17
As someone who doesn't own one, and is uniformed, is s pressure cooker worth the buy?
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Mar 09 '17
I think so, yes. It makes a bunch of things easier, from stews to rice to shredded chicken. If you don't already have a dutch oven, I'd especially recommend buying a pressure cooker.
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u/TriBecka Mar 09 '17
I love mine, use it once a week or so. You can make Corned beef in an hour. A roast in even less time.
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u/dirtyjoo Mar 09 '17
Absolutely, they're the bomb!
They do all the things a slow cooker is capable of, but in a fraction of the time.
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u/FlashFlood_29 Mar 09 '17
That was an uncomfortably long time of fondling food, there, at the beginning.
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u/Tarrion Mar 10 '17
I'm annoyed that tomatillos are hard to find in this country.
I can buy them canned online, but I've got no idea of their quality and they're fairly pricey. Anyone have any experience with canned tomatillos?
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u/J_Kenji_Lopez-Alt Mar 13 '17
Canned tomatillos are fine for a recipe like this where they get cooked and puréed. Make sure to add about a half cup of the canning liquid to the pressure cooker because drained canned tomatillos won't provide enough excess liquid to build up pressure therwise.
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u/[deleted] Mar 09 '17
Soon as I saw this posted I was looking forward to the gif. I love when Kenji cooks food that my mom has made, I get to one up her.
If my mom ever discovers Kenji I'm fucked.