Go to the Recipe: Pressure-Cooked Chile Verde
Peeled limes? As in like a orange or take zest off?
Lol, I have the same question.
What do you do with the other half of the cilantro and onions and the other 2 limes? Am I missing where they go in?
"Add 1/2 the cilantro stems and 1/2 the diced green onions to the blended sauce. Add 1 of the peeled limes" from step 5, plus 1 lime in the pressure cooker.
Also, where do the other 3 limes come into play? Since they're peeled, I'd assume they aren't just for a garnish at the end.
I’m still wondering too. The only time I have seen the onions and cilantro mentioned is when you add them to the blended veggies in the blender at the end. Where is the first half or the last half.?
I love chili verde so I made this recipe from Grant's first post... including blending an entire unpeeled lime. I was skeptical about that, worried it would make the dish bitter.
And it did.
Well, nothing ventured, nothing gained. It was still pretty good and I look forward to trying the new ChefSteps-ized version.
Thanks for posting it, Grant.
I'm confused: You indicate peel 4 limes, but only use 2. You indicate only using half of the green onions, and half the cilantro stems. If we don't need to use all of the cilantro and green onions and limes, why not just cut the quantity in half?
@MS They may have changed it since you've posted, but in the ingredients list and at step 5, it does indicate a peeled lime.
For garnishing. Lime juice, cilantro and scallion are all used for garnish at the end.
Looks excellent. Any suggestions for swapping to chicken?
@CJ sullivan If its for garnish, why are we peeling the limes, and who in their right mind would use cilantro stems as a garnish?
Additionally, it suggests to garnish with cilantro leaves, says nothing about the stems.
I assume that it is important to have absolutely no pith with the peeled limes right? Otherwise, the sauce will be bitter.
Is this correct?
Come on Grant, for a paid subscription, you can do better than this apparent first draft of your recipe! I presume that half of the "butchered" veggies are added to the pressure cooker before cooking, i.e half of the scallions and half of the cilantro stems? However, I also have confusion about the 4 limes. When I saw Kenji's version, he doesn't use a lime in the cooking at all, so I presume that the remaining 3 are for garnish/serving or is that a typo? It looks beautiful, but you promised a recipe that we could replicate without guessing or eyeballing. A bit more precision in the instructions is needed for me to be sure that I can achieve that.
One more thing. You say the pressure cooker is optional. How would you cook this recipe without a pressure cooker? In a low oven tightly covered, perhaps? Thank you!
He's referring to Grant's original post, not this recipe.
Heads up to anyone using the common 6-quart Instant Pot, this is a lot of pork shoulder (4 kg = 8.9 pounds). I filled mine with about 2.5 pounds (~1 kg) leftover pork. I cut that up and vacuum sealed it with some rub for pulled pork later.
@BostonBestEats gotcha. I must have missed it. Here, or somewhere else? Or has it since been removed?
It looks good, it must taste good, and I would love to make it. In this day and age not everyone has a pressure cooker and not everyone has a sous vide device. I have the sous vide device, but not the pressure cooker. How long in s slow cooker or in an oven?
Update, I just cut up a whole chicken and changed the time to 15 min high pressure. Ended up a little thinner than I wanted so I reduced it for a few minutes. It was excellent
You can use a slow cooker or a traditional braise in the oven, either of these methods will take about 6-8 hours to fully tenderize the pork shoulder. I would also add that if you choose to go one of these routes, I would not add any of the vegetables until about an hour from finish.
Our mistake, this recipe is scaled for a half shoulder, so about two kilos or about 4 pounds.
Thanks! Making the edits now. This was supposed to be a lightweight experiment to give the folks in email what they were asking for quickly. Making updates now!
Glad you like it.
I add the whole thing, think lime leaf. Check out the additions above.
This is a foundation dish. You could use chicken hindquarters in place of the pork—reduce cook time to 30 minutes. You could throw in quarters of acorn squash in place of meat—reduce cook time to 20 minutes. You could also do this with fish. Pressure cook everything else, then throw the fish in for the last 5-10 minutes to poach.
Actually, cilantro stems can be awesome for garnish. I don’t use them here but if you mince them, they are divine. Think celery texture but cilantro flavor.
100% of the green onions are reserved for blending in. And all but the bottom trim and the top leaves of the cilantro are blended into the sauce. There was an editing error—fixed now. Sorry for the confusion.
See answer above - updated!
Grant - this recipe is very similar to the one I make at least once every "winter" (such as it is in Houston). The only difference is the "neon green" color you've achieved. I can't wait to give this method a shot and wow my dinner guests with TGCV - Truly Green Chile Verde.
To those who do not have a sous vide device or pressure cooker - Other than the usual compliment of pots and pans, they're about the only kitchen gadgets one really needs to have in the kitchen. Treat yourselves! They're some of the best (and most fun!!) investments you can make.
Grant - I really miss the Sous Vide Starter Sauces.....
You can use as many as you like for any stage. I like 1 whole one in the pressure cooker. One peeled and blended into the sauce. And 2 cut up for garnish.
I added a video above - check it out!
Grant - First, it's great to have you back putting out new content. I would love to see some content on infusing alcohol using sous vide. Keep the content coming. Don't let the comments get you down.
Much better now, thank you. I might actually make this, although I will probably do an oven or sous vide version, as I don't have a pressure cooker that I trust. {Remembers childhood images of scalding applesauce dripping from the ceiling, and parents with burned fingers}
Mildly gross. I hope the quality goes up for 69 bucks a year 😝
Delicious! Chickened out on adding the lime halves, but maybe next time I’ll give that a shot.
Keep this kind of stuff coming, please! Love the little tips and I’m always curious to see what you guys are cooking.
Nice! Stoked to be able to pass this off to my meatless friends, too. For real loved this meal.
Nice work Grant! Not sure why the bashing on the recipe my 11 year old nephew loved the dish as did I. Keep them coming we want more great recipes...I used a traditional pressure cooker. This would work great for an adovado recipe.
Where’s the liquid? Don’t you always need liquid for the pressure cooker? I’m not thinking it will render out of the vegetables quick enough to not burn everything.
I just used the saute mode for a bit and the tomatillos released enough after a few minutes.
Quick question. I just can't stand the taste of cilantro. There must be flavorful substitutes, please!
If you want to infuse alcohol, I highly recommend the ISI over a sous vide.
Made this for NYE, so good! I actually was a huge fan of J. Kenji's version and made that for a few years - but this is so much more of a vibrant green (IF you read the fine print lol). I recently had lengua chile verde and it totally blew my mind - was wondering if you had any suggestions for converting this recipe to lengua instead of pork? I feel like lengua and a pressure cooker should be a match made in heaven, no?
What about with the option where you only put in the green veggies (which seems to be everything but the onions and the pork) at the end?
I'd give this a B-. Way too bitter for me; (maybe because I used the two lime halves at step 3). And too raw tasting. The color is cool though. But after the first night I strained all the sauce into a pan and cooked it down, and added the pork and posole back in. Much better. But I could have achieved the same thing with Kenji's recipe but with much less effort. The recipe is still somewhat confusing (calls for peeled limes even though the intro talks about unpeeled lime, etc.)
The recipe as written is a bit confusing but it still came out great! I followed the version where you put a whole unpeeled lime into the pressure cooker along with all the veggies but I removed the lime before blending. I'm glad I did because the sauce tasted great but definitely was on the edge of being bitter. I also used chicken thighs rather than pork and therefore reduced the cook time to 30 minutes.
Looks delicious, @Jack Lawrence! I love the bowl!
Could you use Kaffir lime leaves in replace of the two limes to avoid the bitterness?
Hi Kristie, you certainly could but it would be a very different flavor. If you are having issues with the bitterness try doing a peel or zest of the green skin, and remove as much of the white pith of the lime as you can. Then add the segments of the lime.
I agree with Grant, cilantro stems are just as vibrant and delicious as the leaves themselves, yet have a wonderful crispness and when sliced fine are a beautiful garnish.
Quite a foolish waste of food and resources to discard them in my opinion…just a humble opinion of a 30+ year professional chef. I don’t believe in wasting product and have an internalized principle of total utilization.
VERY bitter, probably the limes that Kenji doesn't use them. Multiple errors and omissions in the recipe (the number and use of the limes for example). It is getting hard to trust ChefSteps to get a recipe that tastes good and is correctly written.
