Green Chili Verde

Tags: Chicken, Instant Pot, Verde

As I passed through the check out lane at the grocery store the cashier asked me, “Who do you plan on torturing with all of these peppers?”. She gave me a crooked smile as she waited for my answer. I laughed a little bit and replied, “Yeah, I suppose that is a lot of peppers huh?”. I actually started second guessing my choice for the weekly meal prep. “Is this a bad idea for a workday lunch?”. I considered the amount of peppers passing by and if they were going to create spicy pain that was better left for time away from work. I stayed tenacious in my decision and swiped the card with waning confidence.

Don’t be afraid of the pepper! This recipe was really good. The process of cooking the peppers and the amount of tomatillos really even out the heat of the peppers you use. If you are still pepper shy, substitute some milder versions and I am sure the flavor will still come through. You should be able to find the tomatillos in your grocery store. Yes, they look like a green tomato but alas they are not. Peel the husk off and wash the sticky sap from them and follow the directions in the recipe for prep. They are wonderful little green fruits. They give a nice tartness to this spicy dish.

I was talked into buying an Instant Pot by a friend of mine. I had already talked myself out of it a few times but somehow I still managed to get caught up in the hype of his Superbowl story of delicious tasty food that I didn’t get to eat, all because I didn’t’ have an Instant Pot. . . . . I ordered one the next day, and actually tried to cancel it a few days later. It had already shipped so I figured I had better at least try it a few times once it arrived. It certainly has its uses, and is how I stumbled upon this particular recipe searching for meal prep ideas.

Here is the recipe that I followed

Click here for the recipe

I did try to make some carb free tortillas too, but I failed miserably. The sauce and chicken is just fine on its own. My lovely lady gave it a thumbs up and said she poured hers over some scrambled eggs. Great idea! If anyone out there has a low carb tortilla recipe to share, please do. I’m determined to find a solution for that one.

The Instant pot cooked this meal up in a flash. It was really easy to follow and warmed up nicely in the microwave at work the next day. Its a spicy, tangy chicken dish with some really nice Mexican spices. Put this in an corn tortilla, top with some cheese and bake. Dot with a dollop of sour cream, cilantro and a squeeze of lime and you have yourself some really good enchiladas for dinner too.

Conclusion

I was actually debating posting this meal prep due to the fact that it didn’t quite turn out the way I had expected it and I think there could be some slight improvements to this recipe. I should have roasted my peppers to lend a little more flavor to the sauce. This is an amazing dish; I have made versions of green verde sauces with chicken in the past and the only reason I chose this one was due to the fact that it had an Instant Pot title. Its a really good recipe and recommend you give it a shot. If you like Mexican flavors and a little heat, this recipe is going to be right up your ally.

p.s. I won’t be returning the Instant Pot. . . .