You guys…the flavor punch in this chili verde sauce is no joke. Seriously. It is spicy, savory, tangy, mouth watering GOODNESS. I am writing this post at 8:26 am and I am salivating looking at these pictures! Chili verde jackfruit with cilantro lime brown rice belongs on your menu this week. You won’t be disappointed.
Traditionally this recipe is made with cubed pork, but jackfruit is the perfect substitute since we don’t eat our piggy friends in this neck of the woods. If you’ve never given jackfruit a try, I think you’ll be pleasantly surprised how meaty it is! And when cooked in the instant pot, it has that same melt in your mouth vibe! Plants are pretty incredible.
Now, this recipe was inspired by the tomatillos I received in my Imperfect Produce box! One of my favorite things about getting my produce from Imperfect Produce is trying new things. I’ve always loved tomatillo salsas and chili verde growing up, but I had never made them myself!
Aren’t they so pretty?! They’re like green tomatoes with fancy little paper hats.
Roasting them is also very, very easy! Remove the husks and rinse the tomatillos. They will feel a little sticky but that is completely normal. Chop them in half and roast for 10 minutes at 400 degrees or until some of the skin on the tomatillos has blackened. I would highly recommend doing this in a large casserole dish opposed to on a baking sheet since the tomatillos release a lot of juices while roasting!
Now on to the chili verde salsa…
After the roasted tomatillos have cooled, add them to your food processor with the Anaheim peppers, yellow onion, garlic cloves and a large handful of cilantro.
Pulse the food processor until you’re left with a chunky salsa!
How good does that look?!? Such a simple homemade salsa with so much flavor you’ll be impressed with yourself.
Now, I highly recommend taking a break and eating some of this salsa with tortilla chips. It is SO GOOD. I might even recommend you set aside some to enjoy while your chili verde jackfruit is cooking in the instant pot.
I didn’t take any photos of the jackfruit sautéing in the Instant Pot because it is so easy, but I will recommend sautéing it in a bit of olive oil until soft prior to adding in the chili verde salsa. This will prevent it from sticking to the bottom of the Instant Pot during cooking.
cilantro lime brown rice
While the jackfruit chili verde is doing it’s thing in the instant pot, it’s time to make the cilantro lime brown rice! A lot of you probably cook your rice on the stove top, but I swear by my rice cooker. I bought this rice cooker for $30 at Costco in college and have cooked rice in it countless times and have never ever had any trouble. I love love love it.
After the rice has cooked with a couple of bay leaves, I will fluff it with a fork, add in a couple tablespoons of avocado oil, handful of chopped cilantro and a squeeze of lime. So easy yet SO good! Kind of reminds me of the rice at Chipotle which I could eat daily!
Once the rice and chili verde and jackfruit is ready it’s time to serve! I like to eat this with a side of greens and a big squeeze of lime. Sometimes I’ll eat the chili verde jackfruit alone with tortilla chips! I hope you guys like this recipe as much as we do.
Chili Verde Jackfruit with Cilantro Lime Brown Rice
Chili Verde Jackfruit
- 8-10 roasted tomatillos
- 4 Anaheim peppers deseeded
- ½ yellow onion chopped
- 2 garlic cloves
- 1 ½ cups cilantro
- 2 (14 ounce) cans jackfruit in brine, not syrup
- ½ cup water
Cilantro Lime Rice
- 2 cups uncooked brown rice
- 2 tbsp avocado oil
- 1 lime juiced
- 1 cup cilantro chopped
- mixed greens
- lime wedges
- salt and pepper to taste
- Cook the brown rice according to package instructions ahead of time.
- Preheat the oven to 400 degrees
- Remove the husks on the tomatillos and rinse them thoroughly.
- Chop them in half and roast the tomatillos in the oven for about 10 minutes or until the tomatillos have slightly blistered and blackened. Set aside to cool.
- Once the tomatillos have cooled slightly, add the roasted tomatillos, Anaheim peppers, onion, garlic, and cilantro to the food processor.
- Pulse the food processor several times until you have achieved a slightly chunky salsa (see pictures in post!)
- Next, rinse your jackfruit thoroughly. I like to leave a lot of the jackfruit pieces in their larger chunks to emulate cubed pork, but you can shred it into smaller pieces if you prefer.
- Using the sauté function on the instant pot, sauté the jackfruit in a couple tablespoons of oil until soft (about 10 minutes). Once soft, add in the chili verde salsa and ½ a cup of water. Stir well to combine.
- Twist on the instant pot lid and be sure valve on lid is set to seal. Cook on manual high pressure for 6 minutes.
- While the chili verde jackfruit cooks in the Instant Pot, prepare the brown rice by mixing in 2 tablespoons of oil, 1 cup of chopped cilantro and the juice of a lime. Set aside.
- After chili verde jackfruit has finished cooking in the instant pot, manually release pressure by twisting valve from SEAL to VENT.
- Serve chili verde jackfruit over the cilantro lime rice with a side of greens. Enjoy!
- This chili verde salsa is excellent on it's own. I recommend setting aside ½ a cup to eat with tortilla chips! YUM.
- I highly recommend roasting the tomatillos as opposed to pulsing them in the salsa raw. This adds so much depth and flavor to the salsa you won't want to skip it!
- Prep time does not account for cooking the brown rice.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.