Servings: 4 servings
Calories: 355kcal
Ingredients
- 1 1/2 lb pork shoulder 1-inch cubes; sub: pork belly for extra fat
- 1 tbsp avocado oil sub: lard or bacon drippings
- 1 lb tomatillos husked & halved; sub: 1 lb canned tomatillos, drained
- 2 jalapeños stemmed; sub: 1 serrano for more heat
- 1/2 medium white onion quartered; sub: shallot
- 3 garlic cloves sub: 1 tsp garlic powder
- 3 cups chicken broth sub: bone broth for collagen
- 1/2 cup packed fresh cilantro stems & leaves; sub: parsley
- 1 tsp Mexican oregano sub: marjoram
- 1 tsp ground cumin sub: smoked paprika
- 1 cup diced zucchini 1/2-inch; sub: diced chayote
- Salt & pepper to taste
- Garnish: radish slices avocado wedges, cilantro leaves, lime wedges
Instructions
- Sear the pork: Set Instant Pot to Sauté / High. Heat oil. Season pork with salt & pepper; brown in two batches until golden, ~4 min. Transfer to plate.
- Blend the verde base: In a dry skillet, char tomatillos, jalapeños, onion, and garlic until blistered. Blend with 1 cup broth, cilantro stems, oregano, and cumin until smooth.
- Pressure-cook: Return pork to pot; pour in verde sauce and remaining broth. Lock lid; cook Manual / High – 25 min, then 10-min natural release.
- Finish with zucchini: Switch back to Sauté. Stir in diced zucchini; simmer 5 min until just tender. Taste and adjust seasoning. Ladle into bowls and add fresh garnishes.
Nutrition
Serving: 1serving | Calories: 355kcal | Protein: 28g | Fat: 24g | Fiber: 2g
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