Categories: Instant Pot
Ingredients
- 1 tbsp olive oil
- 3 lb. cubed pork shoulder
- 1/2 tsp salt
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 16 oz. jar tomatillo salsa
- 14.5 oz. can diced tomatoes
- 3/4 cup chopped freshly roasted Hatch chiles or canned fire-roasted green chiles, plus more for garnish
- 1/2 tsp dried oregano
- Pinch ground cloves
- Mexican crema or sour cream, sliced radishes and chopped fresh cilantro
Directions
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Heat oil in an Instant Pot set on Saute. Season pork with salt. Working in batches, brown pork on all sides, 5 to 7 minutes per batch. Transfer each batch to a plate. Reduce heat to medium. Add onion and garlic; cook, stirring, until onion is softened and translucent, about 5 minutes.
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Return pork to cooker. Stir in salsa, tomatoes, 3/4 cup green chiles, the oregano, and cloves. Cover and set to High Pressure to cook 25 minutes. Use quick release to release pressure.
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Transfer 2 cups soup to a blender and blend until smooth; return to cooker. Ladle into bowls; garnish with crema, radishes, cilantro and additional chopped chiles.