Cooked - Chicken Chile Verde Pressure Cooker Recipe

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Chicken Chile Verde Pressure Cooker Recipe

6.0

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

½ 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

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.
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.
Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created this week

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