Instant Pot Colorado Green Chile Food

INSTANT POT PORK GREEN CHILI

Steps:

• Turn the Instant Pot to saute mode with 1 Tbls oil and add the cubed pork with a sprinkle of salt and pepper. Saute for 3-5 minutes until lightly browned. Turn pot off.
• Add the green chiles, onion, garlic, jalapeno, bell peppers, broth, salt and spices, can of fire roasted tomatoes and 1 cup chopped cilantro. Stir, place the lid on and move steam valve to seal. Set to high pressure for 45 minutes
• When timer goes off, let the steam naturally release (takes about 30 minutes) and then remove the lid. Mix the tapioca starch with 1 Tbls room temp water and add to the green chili. Turn to saute mode, it will bring the stew to a boil. Let simmer until it thickens up a little then turn off
• Serve over rice and top with chopped cilantro, lime wedges and diced red onion

INSTANT POT COLORADO GREEN CHILE

Steps:

• Heat oven to 400 degrees F. Stem and seed both types of peppers. Chop them up. Place on a baking sheet along with the garlic cloves (peels on and left whole) and the diced onions. Drizzle with olive oil and sprinkle with ½ tsp kosher salt and ¼ tsp pepper. Place the baking sheet in the oven for 20 minutes.
• While the veggies are roasting, trim the pork of excess fat and cut it up into bite size pieces. Sprinkle with the 1 tsp kosher salt and ¼ tsp pepper. Turn the Instant Pot to the saute setting. When the display says HOT add in the 2 Tbsp of oil and swirl around. Add in half of the pork pieces and brown for about 4 minutes without disturbing. Remove the pork with tongs and place on a plate. Add in the second half of the pork and repeat. Once all the pork is browned stir in the chicken broth and deglaze the pot.
• Add in the browned pork, tomatoes, tomatillo salsa, oregano, cloves and hominy. By this time the veggies should be done. Peel the garlic and then add the roasted veggies into the Instant Pot. Stir a bit and then sprinkle in the cornmeal.
• Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button (or you can use the manual/pressure cook button) to 20 minutes on high pressure. When the time is up let the pot sit there for 10 minutes and then move the valve to venting. Remove the lid.
• Stir the chili. With a ladle scoop out 3 cups of the chili and transfer to a blender. Be careful not to get any of the pork cubes, use a fork to pick them out and put back into the Instant Pot. Puree in the blender and then add the mixture back into the Instant Pot. Stir.
• Ladle into bowls and top with desired toppings such as cilantro, avocado, sour cream or tortilla chips.

COLORADO GREEN CHILI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.
• Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh.
• Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot.
• Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.

COLORADO GREEN CHILI (CHILE VERDE)

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.