Pork Chili Verde

If you have been following along with my recipe posts on a weekly basis, you will know that leading up to this recipe idea was an abundance of anaheim chili peppers in the garden! Now what to do with all of them? So far it has been Salsa Verde, with so many good ways to use it, and then Roasted Anaheim Peppers, again, an amazing addition to several recipes.

So now I’ve ended up putting those two recipes together, along with cooking a pork roast in the instant pot, and the result is a great pork chili verde. So good, so healthy, and so easy. Depending on how you arrange your time to make this, it can be really easy! If you made all three ingredients from scratch on the day you were preparing this meal, it would take some time. Having prepared the roasted chili peppers and salsa verde in the days prior, this pork chili verde was super easy. But it’s ok, no time for all of that? Both roasted chili peppers and salsa verde can be purchased at the store and simply added to the recipe. Just remember to check your ingredients! Sugar and unhealthy oils can be snuck into the ingredient list on just about anything! So depending on your time available for preparing this dish, you can pick and choose what you make from scratch and what you purchase.

INGREDIENTS:

4 pound pork shoulder or butt roast
2 Tbsp avocado oil

DRY RUB:
1 tsp salt
1 tsp pepper
2 Tbsp granulated garlic
1 Tbsp onion powder
1 Tbsp cumin
1 tsp oregano

4 cups Salsa Verde
2 cups chopped Roasted Anaheim Chili
1/2 cup water

Rice or Cauliflower Rice to serve pork chili verde over

Cut the pork shoulder into about four equal size pieces. Mix together the dry rub seasonings and coat the pork with the mixture. Add the avocado oil to the instant pot and heat using the saute function. Sear the pork, turning every minute to sear each side of the pieces. Turn off the saute function and add the water and chili verde to pot. The addition of chili verde to the instant pot during the cooking stage infuses the flavors of the salsa verde into the meat, so good!

Cook in the instant pot for 60 minutes. After the hour is completed allow to steam off, then remove the meat to cool. Remove the pot containing the liquid the meat was cooked in and place in the refrigerator to continue to cool. When this liquid has cooled and the fat has solidified on top, scrape off the solids, reserving the remaining liquid (the good fat!). Shred the pork and place in a large bowl. To the pork add one cup of the liquids from cooked pork, the remaining 3 cups of salsa verde, the roasted chilies, and mix together.

Warm the pork chili verde and serve over cauliflower rice for a healthy hearty meal. This would also be perfect on top of a taco salad, alongside your eggs for breakfast, or be creative with other ideas!

Enjoy!