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

1. 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.

2. 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.

3. 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.

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