Chicken Chile Verde Pressure Cooker Recipe
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.8 out of 5 stars
(48)
Ingredients
6 servings
- 3 pounds bone-in, skin-on chicken thighs and drumsticks
- 1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
- 12 ounces tomatillos, husks discarded, quartered (about 4 tomatillos)
- 10 ounces white onion, roughly chopped (about 1 medium)
- 6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
- 2 Serrano or jalapeño peppers, roughly chopped, stems discarded
- 6 medium cloves garlic, peeled
- 1 tablespoon whole cumin seeds, toasted and ground
- Kosher salt
- 1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
- 1 tablespoon Asian fish sauce, such as Red Boat
- Fresh corn tortillas and lime wedges, for serving
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Preparation
Step 1
Combine chicken, poblano peppers, tomatillos, onion, Anaheim peppers, Serrano peppers, garlic, cumin, and a big pinch of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure.
Step 2
Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired.
Step 3
Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.
Step 4
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