Pressure Cooker Chicken Chile Verde
 
 
Recipe adapted from Kenji Lopez-Alt (Serious Eats)
Author:
Cuisine: Mexican
Serves: 6
Ingredients
  • 3 pounds boneless, skinless chicken thighs, trimmed well
  • 1 pound tomatillos, husks discarded, rinsed and quartered
  • 1 pound poblano peppers, roughly chopped, seeds and stems discarded
  • 6 ounces Anaheim peppers, roughly chopped, seeds and stems discarded
  • 2 Serrano or jalapeño chiles, roughly chopped, stems discarded
  • 1 medium onion - about 10 ounces, roughly chopped
  • 6 medium garlic cloves, peeled
  • 1 tablespoon whole cumin seeds, toasted and ground
  • 2½ teaspoons kosher salt, divided
  • ½ cup packed cilantro + more for garnish
  • 2 teaspoons fish sauce
  • corn tortillas for serving
Preparation
  1. Combine chicken, tomatillos, poblano, Anaheim peppers, Serrano chiles, onion, garlic, cumin and 1½ teaspoons kosher salt in your pressure cooker. Heat over medium-high heat until gently sizzling then seal pressure cooker. Once the pressure cooker comes up to pressure, lower the heat to a low burner setting so that it maintains pressure without exceeding it. Cook for 20 minutes. Turn off the heat and use the quick pressure release method either by pressing the button on the handle or by running cold water over the lid in the sink. Once all pressure has been released it is safe to open the lid.
  2. Using tongs, transfer chicken to a bowl. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender and season with additional 1 teaspoon kosher salt to taste (I prefer to keep the sauce a bit on the chunkier side).
  3. Return chicken to sauce and coarsely shred if desired. Serve chicken over rice, in tacos or burritos.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2016/07/30/pressure-cooker-chicken-chile-verde/