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Whole30 Instant Pot Chorizo Green Chile

February 12, 2019 Comments Off on Whole30 Instant Pot Chorizo Green Chile

Instant pot Spicy Chorizo Green Chile Soup is hearty, spicy, flavor-packed and filling. It’s a very easy soup recipe to warm the insides on a cozy winter’s eve. It’s Whole30, Paleo, Dairy Free & Grain Free and made easy in the instant Pot or Slow cooker.

If there is one thing my husband loves, it’s green chile. As a born and raised Coloradan his love for green chile & chorizo runs deep and it wasn’t until I met him that I had even HEARD of green chile. So while this isn’t your traditional New Mexico/Colorado style green chile it packs a flavorful punch that will leave your insides and taste buds full of happiness.

This particular recipe actually was inspired by a menu item at one of our favorite Steamboat spots. We went out for lunch after a day on the Mountain (and by day on the mountain, I mean cocktails and chilling at the base because I am not a skiier, yet), so we had to order this delicious looking chorizo green chile to warm our insides! The soup was so delicious I knew i needed to remake it at home.

Growing up in Iowa, I love a traditional beef and bean chili, but this is chili’s spicy cousin. It truly packs a punch.

Instant Pot Cooking Instructions

On the Saute feature heat 1 tbsp of oil. Add the chorizo & onions. Cook until the chorizo is browned, about 4 minutes.To the pot add: 1 Cup cilantro, tomatillo salsa mixture, green chiles, fire roasted tomatoes, chicken broth, & spices. Add 1/4 tsp salt. Stir to combine. Cook on the soup feature for 15 minutes. Release the pressure from the IP. Add Arrowroot mixture & stir to combine. Season to taste & serve.Garnish with remaining cilantro, lime & any additional toppings. 

Crockpot Instructions:

On the stove, in a skillet over medium heat, warm 1 tbsp of oil.  Add the chorizo & onions. Cook until the chorizo is browned, about 4 minutes.Transfer the meat mixture to the crockpot & add: 1 Cup cilantro, tomatillo salsa mixture, green chiles, fire roasted tomatoes, chicken broth, & spices. Add 1/4 tsp salt. Stir to combine. Cook on low for 4 hours or high for 6Before serving: Add Arrowroot mixture & stir to combine. Season to taste & serve.Garnish with remaining cilantro, lime & any additional toppings. 

Stove Top Instructions:

In a dutch oven over medium heat, warm 1 tbsp of oil.  Add the chorizo & onions. Cook until the chorizo is browned, about 4 minutes.To the pot add: 1 Cup cilantro, tomatillo salsa mixture, green chiles, fire roasted tomatoes, chicken broth, & spices. Add 1/4 tsp salt. Stir to combine. Bring to a boil before reducing to a simmer & allowing to simmer for 15-20 minutes.Add Arrowroot mixture & stir to combine. Season to taste & serve.Garnish with remaining cilantro, lime & any additional toppings. 

Instant Pot Chorizo Green Chile

Whole30 & Paleo Friendly
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6

Ingredients
  

Tomatillo Salsa (or sub for 1 – 16 fl oz jar of Tomatillo/Verde Salsa)

  • 1/2-3/4 lbs tomatillos
  • 1/2 white or yellow onion
  • 2 jalapenos de-stemmed & de-seeded
  • 5 cloves garlic
  • 1 C cilantro, chopped additional for garnish
  • 1 TBSP avocado oil

Chorizo Green Chile

  • 1 TBSP avocado oil
  • 1 Lb chorizo
  • 2 4 oz cans diced green chiles
  • 1 14 oz can fire roasted tomatoes drained
  • 32 oz chicken broth
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/4 tsp salt
  • 1 tsp arrow root + 1 Tbsp water
  • 1 lime
  • Optional Garnish: Yogurt or Sour Cream
  • Optional Garnish: Green Onion

Instructions
 

Tomatillo Salsa

  • Preheat the oven to 450°F and line a baking sheet with parchment paper.
    Remove the husks from the tomatillos and rinse under cool water to remove the stickiness. Place the tomatillos, onion, japalenos (seeded) and garlic on the baking sheet, drizzle with the olive oil and a generous pinch of salt and toss.. Roast for 15 minutes or until the tomatillos are soft.
    Add the roasted vegetables  into the food processor & blend. 

Instant Pot Chorizo Green Chile

  • On the Saute feature heat 1 tbsp of oil. Add the chorizo & onions. Cook until the chorizo is browned, about 4 minutes.
    To the pot add: 1 Cup cilantro, tomatillo salsa mixture, green chiles, fire roasted tomatoes, chicken broth, & spices. Add 1/4 tsp salt. Stir to combine. 
    Cook on the soup feature for 15 minutes. Release the pressure from the IP. Add Arrowroot mixture & stir to combine. Season to taste & serve.
    Garnish with remaining cilantro, lime & any additional toppings. 

Notes

Crockpot Instructions:
On the stove, in a skillet over medium heat, warm 1 tbsp of oil.  Add the chorizo & onions. Cook until the chorizo is browned, about 4 minutes.
Transfer the meat mixture to the crockpot & add: 1 Cup cilantro, tomatillo salsa mixture, green chiles, fire roasted tomatoes, chicken broth, & spices. Add 1/4 tsp salt. Stir to combine. 
Cook on low for 4 hours or high for 6
Before serving: Add Arrowroot mixture & stir to combine. Season to taste & serve.
Garnish with remaining cilantro, lime & any additional toppings. 
Stove Top Instructions:
In a dutch oven over medium heat, warm 1 tbsp of oil.  Add the chorizo & onions. Cook until the chorizo is browned, about 4 minutes.
To the pot add: 1 Cup cilantro, tomatillo salsa mixture, green chiles, fire roasted tomatoes, chicken broth, & spices. Add 1/4 tsp salt. Stir to combine. 
Bring to a boil before reducing to a simmer & allowing to simmer for 15-20 minutes.
Add Arrowroot mixture & stir to combine. Season to taste & serve.
Garnish with remaining cilantro, lime & any additional toppings. 

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