A deeply flavored chile verde that requires only 15 minutes of hands-on work. Really!
Adding all the ingredients to the pressure cooker, with no extra liquid, makes for an intensely flavored stew that cooks in its own juices.Most of the time when the phrase "Believe me" is used, it's shorthand for "I don't really have any evidence to back this up, but I want it to happen anyway, so I'm gonna pretend to be an authority."
But there are those rare occasions when the thing you're trying to describe is so unbelievable that it requires at least a bit of faith if the person you're talking to is going to give it a shot in the first place. What if I told you that you can make a rich, hearty, complex bowl of chile verde with only about 15 minutes of hands-on work? Believe me, you can.is one of our most popular pressure cooker recipes. It's because the flavor-to-work ratio is simply off the charts.
The reason it works so well is twofold. First, most pressure cooker recipes call for adding some liquid to the cooker before turning it on. That's because without liquid in there, there's nothing to convert to steam, so pressure can't build. Without liquid, your food ends up scorching instead of cooking. But there's a way around this—as long as you have enough vegetables in there, the liquid that evaporates as they heat up is more than enough to bring the pot to pressure.
The second reason it works is flavor. A stew simmered on the stovetop can be bland if you don't start off with some browning or charring. A bit of the old Maillard reaction, if you know what I mean. The boiling temperature of water at standard pressure is simply not hot enough for any browning to take place. A pressure cooker, on the other hand, reaches temperatures that are high enough to trigger some of that reaction.
I typically use fresh chiles for this, but if you have frozen or jarred roasted Hatch chiles, they'll also work. The tomatillos provide the bulk of the liquid in this recipe, so don't worry about that.Next, I season everything with a big pinch of salt and toasted, ground cumin.
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