Step 1

Roast the Anaheim peppers over an open flame on your gas stove, use tongs to turn them so that they blacken all over. If you do not have a gas stove you can broil them in a similar way.

Step 2

Put the blackened peppers in a bowl with cling wrap over the bowl and the steam will help the skin to slide off after a few minutes.

Step 3

Once you have peeled the peppers,  remove the seeds and stem and add them to your food processor or blender.

Step 4

Remove the outer husk from the tomatillos and wash and halve them.

Step 5

Add the halved tomatillos, onion slices, and garlic into a large bowl and toss with about a tablespoon of olive oil, then place on a baking sheet and broil for about 10 minutes or until they get a little toasted on top.

Step 6

Add the tomatillos, onions, and garlic, into your food processor with the chopped Anaheim peppers and blend to make the sauce.

Step 7

Cut the country style ribs into large cubes.

Step 8

Turn on the saute function in your Instant Pot or pressure cooker and add the oil, then brown the pork in batches.

Step 9

Add all the pork back to the pressure cooker and add the salt, pepper, and Ancho chili powder and stir. Pour over the chicken broth, then the chili verde sauce, stir and put the lid on.

Step 10

Lock the lid, turn the steam release vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 20 minutes at High Pressure, then let the pressure release naturally for about 10 minutes or more.

Step 11

The Chili Verde may have a lot of liquid when you first open the lid, I like to simmer it using the saute button to reduce and thicken up the sauce which gives a nice rich flavor to the finished dish.