3.5-4poundsboneless pork butt fat trimmed and cut into 1” chunks
2teaspoonsground cumin
1teaspoondried oregano
Salt and pepper
1large white onion diced
4clovesgarlic minced
16ouncejar salsa verde
4ouncecan chopped green chiles
2tablespoonsground yellow cornmeal
Cilantrosour cream, queso fresco, pico de gallo
Instructions
Add the pork chunks to the bottom of the Instant Pot inner pot.
Sprinkle the pork with cumin, oregano, and salt and pepper.
Add in the onion, garlic, salsa verde, and green chiles.
Close and lock the lid.
Turn the pressure release valve to SEALING.
Press MANUAL HIGH pressure and adjust the time to 50 minutes for 3.5 pounds or 60 minutes for 4 pounds.
Let the pressure release naturally for 15 minutes.
Turn the pressure release valve to VENTING to release any remaining pressure.
Remove the lid.
Stir in cornmeal.
Press CANCEL.
Press SAUTE, and cook, stirring the entire time, until the sauce has thickened, about 3-4 minutes.
Serve with tortillas and top with desired toppings like cilantro, sour cream, queso fresco, and pico de gallo.
Notes
Pork: A similar cut of pork, like a pork shoulder, will also work well. I trim the big pieces of fat off, but I don’t remove all of the fat. This helps to keep the meat moist while it cooks without it drying out.
Onion: A yellow onion would also work well in this recipe.
Salsa verde: I usually use Herdez salsa verde. You can use mild or medium in the recipe depending on how mild you’d like the chile verde to be.
Green chiles: You can use mild, medium, or hot.
Cornmeal: The cornmeal helps to thicken up the sauce.