INSTANT POT® PORK AND HATCH GREEN CHILE STEW
This is a classic example of the robust flavors of Hatch green chile peppers that have been mellowed by the richness of pork, potatoes, and sweet corn. When serving, if too spicy, drizzle bowls with honey to cut the heat.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook pancetta for 1 minute. Add cubed pork loin, onion, and shallot. Saute until pork loin is starting to brown and onion is just starting to become clear, about 2 more minutes. Add olive oil if pork and onion bits are sticking to the pan.
- Stir in potatoes and chiles and continue cooking for 5 minutes. Add corn, chicken stock, salt, and pepper. Cancel Saute mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the natural release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute mode.
- Remove lid, pour in half-and-half, and cook until heated through, 5 to 7 minutes. Correct seasoning with salt and pepper.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 23.6 g, Cholesterol 51.1 mg, Fat 13.1 g, Fiber 3.1 g, Protein 18 g, SaturatedFat 5 g, Sodium 743.3 mg, Sugar 3.3 g
HATCH CHILI PORK STEW
There is NOTHING like a Hatch Chili . . . and this dish gives it an opportunity to 'shine'. For this classic we're keeping it simple, using only the freshest of ingredients. Traditionally, green-chile pork is served like a stew, with a side of corn or flour tortillas, but it easily doubles as filling for burritos and enchiladas. To serve as left-overs, add some hominy to change the texture and taste!
Provided by Galley Wench
Categories Stew
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Roasting Hatch Chiles:.
- Medium or mild chiles are better suited than hot, which can ruin the harmony and smother other flavors.
- Begin by washing and drying well.
- Place chiles on a hot grill and roast about 3 minutes until the skin begins to blister, turn with tongs and blister the other side. The key is blistering the skin without cooking the chile. Continue until the chiles are generously blistered on all sides.
- Place in a plastic bag (or covered cassarole dish), seal and allow to sweat for about 5 minutes. Sweating loosens the blistered skin.
- Ignore advice to place chiles under running water to peel. Although easy, the water also washes away the smoky flavor. Simply use your fingers to remove the skin and seeds.
- Slice into strips instead of small pieces, which provide more color and bolder flavor.
- STEW:.
- Season the pork with salt and pepper.
- Heat a large skillet or Dutch oven on high.
- Add a thin layer of canola or vegetable oil, but not olive oil, which conflicts with the green chiles.
- When oil is hot, on the brink of smoking, add a small batch of pork chunks.
- Do not crowd. And if you add the pork too early, it will absorb too much of the oil.
- Allow pork to saute for a few minutes before turning with tongs to prevent the meat from sticking to the pan.
- Properly searing the meat seals in the juices and flavors.
- Once the first batch is done, remove with a slotted spoon.
- Add more oil, if necessary, then put in the remaining pork.
- After all the pieces are properly seared, remove from pan, drain excess oil and set aside.
- Add small amount of oil to frying pan and saute garlic and onions until tender, about 5 minutes.
- Fill a large pot with about 1 quart water and add boullion cube.
- Bring to a boil.
- Add tomatillos and cilantro.
- Boil about 5 minutes, or until tomatillos are soft.
- Drain off the water (saving 1 cup for stew).
- Using blender or food processor, puree the vegetables. Aim for a consistency similar to a light gravy.
- Add pork and onion mixture to puree, and bring to a boil.
- Reduce heat to medium-low, add the roasted chiles and simmer for 45 minutes to allow the flavors to meld and the pork is tender. Add the saved water as needed.
- Do not cook in the oven; which causes the pork to dry out and shred. The chunks of pork should remain intact.
- Spoon stew into bowls and top with a light sprinkling of shredded cheese, and serve with lime slices and tortillas.
Nutrition Facts : Calories 536.9, Fat 29.3, SaturatedFat 5.9, Cholesterol 143.1, Sodium 290.5, Carbohydrate 17.6, Fiber 4, Sugar 9.7, Protein 51.1
INSTANT POT GREEN PORK CHILI
Chili is best simmered low and slow, but sometimes you don't have the time. A pressure cooker helps tenderize pork shoulder, a cut of meat that's usually tough, in minutes rather than hours. A mixture of green chiles, cilantro, garlic and lime brighten up this easy and wonderfully speedy.
Provided by Megan Mitchell
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the chili: In a small food processor, combine the scallions, garlic, poblano, jalapeno and cilantro. Process until a chunky paste forms, 2 to 3 minutes. Scrape into a 6-quart Instant Pot®, add the pork, canned chiles with their liquid, the cumin, salt and pepper. Stir together.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete.
- Being careful of any remaining steam, unlock and remove the lid. Set the pot to saute on high and stir in the beans and lime juice. Taste for seasoning and add more salt or pepper, if needed. Simmer, stirring occasionally, until thickened slightly, 10 to 15 minutes. For a thicker chili, simmer until it reaches your desired consistency.
- Meanwhile, prepare the toppings. When ready to serve, ladle the chili into shallow bowls and garnish with avocado, Cotija, cilantro and lime wedges.
INSTANT POT® PORK AND HATCH GREEN CHILE STEW
This is a classic example of the robust flavors of Hatch green chile peppers that have been mellowed by the richness of pork, potatoes, and sweet corn. When serving, if too spicy, drizzle bowls with honey to cut the heat.
Provided by Diana71
Categories Pork Stew
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook pancetta for 1 minute. Add cubed pork loin, onion, and shallot. Saute until pork loin is starting to brown and onion is just starting to become clear, about 2 more minutes. Add olive oil if pork and onion bits are sticking to the pan.
- Stir in potatoes and chiles and continue cooking for 5 minutes. Add corn, chicken stock, salt, and pepper. Cancel Saute mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the natural release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute mode.
- Remove lid, pour in half-and-half, and cook until heated through, 5 to 7 minutes. Correct seasoning with salt and pepper.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 23.6 g, Cholesterol 51.1 mg, Fat 13.1 g, Fiber 3.1 g, Protein 18 g, SaturatedFat 5 g, Sodium 743.3 mg, Sugar 3.3 g
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