Pork Chili Verde Soup - Instant Pot

Pork Chili Verde Soup – Instant Pot

Ingredients:

• 2 ½ pounds pork shoulder/butt (or pork loin), fat trimmed and cut into 1” cubes
• 2 Tbsp. salt
• 1 yellow onion, chopped
• 2 cartons (32 fl. oz each) chicken stock, low sodium
• 2 cups Los Betos Green Salsa (can use any brand of green salsa)
• 2 jars (16 oz. each) Herdez Salsa Verde 
• ½ cup cilantro
• 6 medium russet potatoes, skin on, cleaned, and cut into 1” cubes
• 2 Tbsp. garlic powder
• 1 tsp. cumin
• 2 tsp. onion powder
• 1 tsp. coriander
• 1 Tbsp. McCormick Season All

Instructions:

1. Trim fat from pork shoulder the best you can. Cut into 1” cubes and season meat with the salt and mix to combine.
2. Brown pork on all sides in batches on the “Saute” mode in your Instant Pot or in a cast iron skillet. Only partially cook the pork, you just want the brown crust on each piece of pork. Set aside.
3. Deglaze Instant Pot with ½ carton of chicken broth. Scrape bits off of the bottom of the pan.
4. Put pork cubes into the pot and add the chopped onion and the two cups of green salsa (if you don’t have a Los Betos Mexican Restaurant, choose any green salsa from a Mexican restaurant or grocery store). Stir until combined and add more chicken broth until you reach the ½ mark inside the Instant Pot. 
5. Cover Instant Pot and set the valve to “Seal” and press the “Meat/Stew” button (I selected the “more” function) for 45 minutes.
6. After 45 minutes, when timer goes off, follow manufacturer’s instructions to preform a “Quick Release”.
7. Add the 2 jars of Herdez Salsa Verde and stir the broth and meat. Make sure to scrape the bottom to make sure it is not sticking.
8. Add potatoes, cilantro, and all seasonings to the pot and stir. Add more chicken stock until you reach the “Max” line or “Full” line in the Instant Pot.
9. Replace lid onto Instant Pot and set the valve to “Seal”. Push the “Pressure Cook – High” Button for 6 minutes.
10. After 6 minutes, do the “Quick Release” again. Stir, dish up and enjoy!