Mexican · Mains
Green Chili Chicken Pressure Cooker
This pressure cooker green chili chicken (chile verde) recipe is a fast, easy weeknight meal, loaded with peppers, onions, and tender chicken.
Ingredients
Serves 6- 3pounds bone-in, skin-on chicken thighs and drumsticks
- 1pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
- 12ounces tomatillos, husks discarded, quartered (about 4 tomatillos)
- 10ounces white onion, roughly chopped (about 1 medium)
- 6ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
- 2Serrano or jalapeño peppers, roughly chopped, stems discarded
- 6 mediumcloves garlic, peeled
- 1tablespoon whole cumin seeds, toasted and ground
- Kosher salt
- ½ cuploosely packed fresh cilantro leaves and fine stems, plus more for garnish
- 1tablespoon Asian fish sauce, such as Red Boat
- Fresh corn tortillas and lime wedges, for serving
Method
- 01
Combine chicken, poblano peppers, tomatillos, onion, Anaheim peppers, Serrano peppers, garlic, cumin, and a big pinch of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure. Serious Eats / J. Kenji López-Alt
- 02
Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired. Serious Eats / J. Kenji López-Alt
- 03
Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges. Serious Eats / J. Kenji López-Alt