Instant Pot Freezer Salsa Verde Pork

The easiest chile verde — jarred salsa verde does the work, so it's a true dump-and-go. Cook from frozen and shred.

Ingredients

• 3 lb pork shoulder, cut into chunks
• 2 cups salsa verde (jarred)
• 1 onion, diced
• 4 garlic cloves, minced
• 2 tsp cumin, 1 tsp oregano, salt
• 2 diced green chiles (optional)

Assembly & Freezing

Combine everything in a gallon freezer bag. Press flat and freeze. The salsa provides enough liquid. Good up to 3 months.

Cook from Frozen

1. Drop the frozen block into the Instant Pot (add ½ cup broth if needed to reach pressure).
2. Pressure cook on high for 80 minutes, then natural release for 15 minutes.
3. Break the pork into chunks and stir through the sauce.

Notes

No cilantro, per the household rules — the tomatillo salsa carries the flavor. Serve over rice, in tacos, or with eggs.