Go Back

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.