Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

When I wrote up a narrative recipe of my home-kitchen pork chile verde in one of our emails, many of you asked if we could develop the recipe in the ChefSteps kitchen with specific measurements. Of course! That’s what we do for you. A couple of years ago, Kenji López-Alt <a href="https://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html">published a great recipe for a pork chile verde he made in the pressure cooker</a>. I loved how fast and flavorful it was. Around the same time I ate at <a href="https://rusticcanyonrestaurant.com">Rustic Canyon in Los Angeles</a>, where I ordered a clam pozole with hominy that was neon green and delightfully fresh. So I brought these two techniques together for this pressure-cooked chile verde-pozole mashup.Some things I do differently here. I add one whole lime to the pressure cooker, yes zest, pith and all. I love the earthy funk you get from it, like adding a lime leaf. Reserve the others for garnishI also reserve the greenest and brightest flavors to blend in last, making it super fresh and super verde!You could use chicken hindquarters in place of the pork. You could throw in quarters of acorn squash in place of meat. You could also do this with fish too. If you choose the fish route, pressure cook everything, saving the fish to pack in the chile verde for a few minutes in the end.

Pressure-Cooked Chile Verde