Green Chili Pork

Ingredients

• 1.81 kg (4 pounds)boneless pork shoulder, cut into 7.5 cm (3-inch) chunks
• 1white onion, peeled and quartered
• 2poblano peppers, halved with stems and seeds removed
• 1serrano pepper, halved with stem and seeds removed
• 454 g (1 pound)tomatillos, husks removed and halved
• 15 g (1 cup)cilantro leaves
• 2 clovesgarlic, peeled
• 2 teaspoonsground cumin
• to tastekosher salt
• to tastefreshly ground black pepper
• to tastecooking oil
• about half the porkgreen chilli pork meat, for tacos
• 120 ml (½ cup)cooking liquid, for tacos
• to tastesalt and pepper, for tacos
• to serveflour or corn tortillas
• to servepico de gallo or your favourite taco sauce
• to servepickled red onions
• to servegreen chilli pork meat, for posole
• 794 g (28 ounces)hominy, from one can
• 240–480 ml (1–2 cups)chicken stock
• 4radishes, thinly sliced
• 1 bunchcilantro leaves
• 1 bunchspring onions, thinly sliced
• 2–3limes, quartered
• 1–2avocados, cut into chunks
• to tastesalt and pepper, for posole

Instructions

1. 1

   Preheat the oven

   Set the Wonder Oven to Roast at 220°C (425°F).

2. 2

   Roast the vegetables

   Put the onion, peppers and tomatillos on the bake pan. Drizzle with oil, season with salt and pepper, and toss to coat. Roast in the Wonder Oven for about 20 minutes, until slightly charred.

3. 3

   Blend the sauce

   Take the pan out of the oven and transfer all the vegetables and their juices to a blender. Add the cilantro, garlic and cumin, then blend until smooth.

4. 4

   Pressure cook pork

   Add the pork and puréed mixture to the Dream Cooker pot and mix to coat the meat. Cook on High Pressure for 45 minutes, then allow the pressure to release naturally. The Steam Release Indicator will show as the pressure releases. The cooked meat and sauce can be used for multiple dishes, including tacos and posole.

5. 5

   Make the tacos

   For 4 servings, place about half of the pork in a medium mixing bowl. Pour over 120 ml (½ cup) of the cooking liquid and mash the meat. Season with salt and pepper, then serve with flour or corn tortillas and your chosen toppings.

6. 6

   Make the posole

   For 6–8 servings, mash the pork in the Dream Cooker pot. Add the hominy and bring to a simmer using Saute/Sear mode. If the mixture is too thick, add enough chicken stock to loosen it. Simmer for 10 minutes, adjust the seasoning with salt and pepper, and serve in soup bowls with radishes, cilantro, spring onions, lime and avocado.

What is green chilli pork?

Green chilli pork is tender pork cooked with a green sauce built from tomatillos and chillies. This version uses pressure cooking for the meat and roasts the vegetables first, adding colour and a deeper savoury flavour to the sauce.

The recipe is presented as a flexible base rather than a single finished meal: the pork can go into tacos or be simmered with hominy as posole.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 40g protein, 8g carbs, 36g fat.

Most of the protein and fat come from the pork shoulder; the tomatillos, onion and peppers contribute most of the carbohydrates in the base recipe. Serve it with vegetables or a fresh salad, and choose tortillas or hominy according to the meal you want.

Why roast the vegetables first?

Roasting the onion, peppers and tomatillos until slightly charred concentrates their flavour and gives the blended sauce a roasted edge. Keep the vegetables and their pan juices; both go into the blender.

Choosing the chillies

Poblanos provide the bulk of the pepper flavour, while the serrano brings extra heat. Removing the stems and seeds, as directed, makes them ready to roast; the dish can still have a noticeable chilli kick.

Getting a smooth sauce

Blend the roasted vegetables with cilantro, garlic and cumin until the mixture is smooth before adding it to the cooker. This spreads the flavour evenly around the pork as it cooks.

Pressure-cooking cues

Cook on High Pressure for 45 minutes, then let the pressure release naturally as the method specifies. Wait for the cooker’s Steam Release Indicator to show that pressure is releasing before handling the pot.

From pork to posole

For tacos: mash about half the pork with 120 ml (½ cup) of cooking liquid, then serve in tortillas with the toppings.

For posole: add hominy to the pork and simmer for 10 minutes. Use chicken stock to thin the mixture if needed, then finish with the listed garnishes.

Serving ideas

Tacos are an easy way to serve the pork, with pico de gallo or taco sauce and pickled red onions alongside. For a soup-style meal, posole’s hominy and fresh garnishes make use of the same cooked meat and sauce.

Recipe notes & tips

• Cut the pork into evenly sized chunks so the pieces cook at a similar rate.
• Spread the vegetables over the bake pan so they can roast rather than crowd together.
• Scrape the roasted vegetables and their juices into the blender.
• Let the cooker release pressure naturally before opening it.
• Keep some cooking liquid to moisten the pork for tacos.
• Add chicken stock gradually to posole until it reaches the thickness you like.

Variations

• Adjust the heat: use less serrano if you prefer a milder sauce.
• Build the tacos: add pico de gallo, taco sauce or pickled red onions to taste.
• Make posole: simmer the pork with hominy and finish with the listed garnishes.
• Choose tortillas: serve the taco filling with flour or corn tortillas.
• Thin the soup: add chicken stock a little at a time if the posole is too thick.

Common mistakes to avoid

• Skipping the roast: the recipe relies on slightly charred vegetables, so roast them for about 20 minutes.
• Leaving out the pan juices: pour both the roasted vegetables and their juices into the blender.
• Blending too briefly: purée until smooth so the sauce coats the pork evenly.
• Releasing pressure manually: let it release naturally as directed.
• Adding all the stock at once: thin the posole gradually so it does not become too loose.

How to store

Refrigerate leftover pork and sauce in a covered container and use within 3–4 days. Reheat gently in a saucepan or microwave until steaming hot, adding a little cooking liquid or stock if needed; store taco toppings separately.

Frequently asked questions