With winter storm Leon moving in, I needed to make something hearty for dinner tonight. Enter, chili verde. My pressure cooker is my kitchen best friend in the winter, and it cooked tonight's dinner up nice and fast. If you don't have a pressure cooker, you can cook this in a regular stock pot, it's just going to take a bit longer. And, I highly recommend you go get a pressure cooker. ;-)
pre-marinated pork loin - approximately 2 lbs. - I used garlic and herb
tomatillos - approximately 1 lb.
20 oz. jar salsa verde
1 bunch of cilantro
1 medium white onion
4 cups water + 1 tbsp. chicken boullion OR 4 cups chicken stock
2 tbsp. olive oil
Quarter the onion, and all of the tomatillos. Remove all of the leaves from the cilantro, discarding the stems. Toss the vegetables and 3 cups of water into the blender, and blend to smoothie consistency.
Cut the porkloin into 4 or 5 chunks. Heat olive oil in pressure cooker and sear pork pieces, once seared, pour in blended vegetables and salsa verde. Use the remaining cup of water to rinse out the salsa jar and pour that in as well. Lock down the pressure cooker lid and put on the regulator - OR - if using a regular pot, bring to a boil, reduce heat, cover and simmer.
In the pressure cooker, 2 lbs of pork should take about 40 minutes to cook. In a regular pot, more like 90 minutes.
When done, break up the meat and serve. I served ours with a dash of lime juice, sour cream and diced jalapenos.