Chicken Chile Verde
Ingredients
Adapted from Serious Eats and Lemon Lavender Love
- 3 pounds skinless chicken thighs or legs
- ¾ pound tomatillos 3-4 large tomatillos, quartered, husks discarded
- ¾ pound poblano peppers halved with seeds and stem removed
- ½ pound Anaheim peppers halved with seeds and stem removed
- 2-3 jalapeño peppers halved with stem removed (you can remove the seeds if you don’t want the heat – make sure you wear gloves or thoroughly wash your hands after cutting, trust me)
- 1 white or yellow onion quartered
- 1 russet potato cut into good size chunks 6 pieces
- 6 medium whole garlic cloves peeled
- 1 tablespoon cumin seeds toasted and ground
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 tablespoon Kosher salt
- 1 tablespoon fish sauce
Garnish:
- Cilantro
- Sour cream
- avocado-sliced or cubed
- red cabbage-shredded
- Corn tortillas
Instructions
- Place chicken, vegetables and seasonings except fish sauce in Instant Pot bowl.
- Cover and seal pot making sure vent knob is set on sealed
- Select poultry or manual cook mode
- Adjust cooking time to 30 minutes using the +/- timer
- When Instant Pot beeps the cooking cycle is complete. Carefully release pressure by moving top knob from sealing to venting.
- Once pressure is released, uncover.
- Remove chicken and potato chunks and reserve in bowl.
- Add fish sauce to pot. If you have an immersion blender, puree vegetables in Instant Pot to desired consistency or spoon vegetables and liquids into a blender to puree.
- Shred chicken
- Add potatoes and chicken to pureed sauce.
- Serve with warm corn or flour tortillas
- Garnish with cilantro, shredded cabbage, avocado
- Yum!