Makes 4 Servings Amount Per Serving (1.5 cups):

Calories 310 (42% from fat) Total Fat 15g 22% Saturated Fat 0g 0% Cholesterol 182mg 61% Sodium 1200mg 50% Net Carb 6g Total Carb 10g 3% Dietary Fiber 4g 15% Sugars 4.5g Protein 37g

PHOTOS

NOTES & TIPS

(1) Chicken. I use fresh; if yours is frozen, thaw overnight in the fridge. Two pounds is about 8 chicken thighs. If you don’t mind the chicken being slightly less tender, you can use chicken breasts instead. Use the same weight, and cut each chicken breast into 2 to 3 smaller pieces so that they’re about the same size as thighs. You can also substitute with chopped pork shoulder.

(2) Tomatillos. Same as 12 ounces in total weight. Tomatillos are small green fruits with husks. Since they vary a lot in size, for best results measure them out by weight using a scale at your grocery store’s produce section. If you can’t find fresh tomatillos, look for canned tomatillos or prepared salsa verde.

(3) Water. Just a small amount of water is added (1/4 cup) because the ingredients themselves have a lot of water content that will be released as they start cooking. There shouldn’t be any iissue getting enough liquid to pressurize the pot.

(4) Pressure Cooking. I use a 6-quart I use a 6-quart Instant Pot . Before cooking, remember to seal the pressure cooker by turning the pressure knob from “venting” to “sealing.” After cooking, to perform a quick pressure release, turn the knob back to “venting” and wait for the pressure pin to drop before uncovering. If you scale the ingredients up or down to accommodate a different number of servings, the pressure cooking time remains the same.

(5) Serving. Serve chili verde with sides like cauliflower rice, or with toppings like chopped avocado, Mexican cheese, and sour cream. If you have leftovers, store covered in the refrigerator for up to a few days. Reheat using the microwave or on the stovetop until heated through.