Pressure Cooker Chili Verde (Green Pork Chili)

dadcooksdinner.com

Stephanie Blackledge Henry

subheading: Homemade Salsa Verde:

1 pound tomatillos, husked and rinsed

2 pounds Anaheim chiles, halved, stemmed and seeded (or New Mexico chiles)

2 jalapeño peppers, halved and stemmed

½ cup cilantro leaves and stems

1 teaspoon Diamond Crystal kosher salt

subheading: Quick Salsa Verde (from cans):

27 ounces mild fire roasted diced green peppers (one 28 ounce can, or 6 (4-ounce) cans)

16 ounce jar tomatillo salsa or salsa verde

subheading: Chili:

4 pounds pork shoulder, cut into 1½ inch cubes (trim off as much fat as possible)

2 teaspoons Diamond Crystal Kosher salt

1 tablespoon vegetable oil

1 large onion, diced

½ teaspoon Kosher salt

4 cloves garlic, crushed

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon dried oregano (preferably Mexican oregano)

1 cup chicken stock (preferably homemade) or water

Juice of 1 lime

Salt and pepper

Directions at dadcooksdinner.com

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