PORK AND PINTO BEAN CHILI
Achiote paste can be found in specialty-food stores and Mexican markets. This recipe can be easily doubled to feed a crowd.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 11
Steps:
- Soak pinto beans in 4 cups water overnight. Drain in a colander, and set aside.
- Heat a grill, or turn on the broiler. Roast poblanos, turning, until completely charred, 5 1/2 minutes. Transfer to a medium bowl; cover tightly with plastic wrap. Let sit 10 minutes. Using your hands, rub off most of charred skin, rinsing hands frequently under cold running water. Slice poblanos in half, and remove seeds. Finely chop them.
- Place pork in a medium bowl, and crumble achiote paste over top. Using your hands, rub paste into pork.
- Place a saucepan over high heat. When hot, coat with cooking spray. Add pork. Cook, stirring occasionally, until browned, about 2 minutes. Transfer to a plate.
- Reduce heat to medium. Add onions and garlic; cover. Cook, stirring, until onions have softened, about 6 minutes. Add cumin, bay leaf, and chiles; cook until mixture begins to stick to bottom of pan, about 2 minutes. Add vinegar, and cook, stirring, 30 seconds more.
- Add chicken stock, pinto beans, and pork. Bring to a simmer, and cover. Cook 1 hour. Divide among four bowls, and serve.
Nutrition Facts : Calories 542 g
PRESSURE-COOKER PORK AND PINTO-BEAN CHILI
Keep this hearty Southwestern favorite in mind when you're expecting company, hosting a Super Bowl party, or just craving comfort food. Serve the smoky chili with cornbread or tortillas, diced white onion, pickled jalapenos, and sliced avocado. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Preheat broiler. Roast poblanos under broiler, turning, until completely charred, about 5 minutes. Transfer to a medium bowl; cover tightly with plastic wrap. Let sit 10 minutes. Using your hands, rub off most of charred skin, rinsing hands frequently under cold running water. Slice poblanos in half, and remove ribs and seeds. Finely chop chiles.
- Heat 2 tablespoons oil in a 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to saute. Season pork with salt and pepper. Add half the pork and cook, stirring occasionally, until browned, about 5 minutes; transfer to a plate. Repeat with remaining pork; transfer to plate.
- Add remaining 1 tablespoon oil, the onions, and garlic to pressure cooker, and cook, stirring occasionally, until softened, about 6 minutes. Add cumin, oregano, bay leaves, and poblanos, and cook, stirring, until combined, about 1 minute. Add vinegar, stock (8 cups for stovetop; 7 cups for electric), beans, reserved pork along with any accumulated juices, and 1 teaspoon salt, stirring up the browned bits, and bring to a boil.
- Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 26 minutes. Remove from heat, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.Electric: Secure lid. Manually set cooker to 31 minutes and let it come to pressure. Once time is complete, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
- Let pork and beans stand, uncovered, for 30 minutes in liquid. (Discard bay leaves.) Season with salt and pepper and serve.
PRESSURE-COOKER FIVE-BEAN CHILI
A hearty bowl of chili always reminds me of my mom's cooking. While I love this classic recipe, I wanted a faster way to cook the dried beans so I decided to make it in my pressure cooker. Now we get to enjoy the same from-scratch recipe, but in a fraction of the time. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook half the beef until no longer pink, 7-9 minutes, breaking into crumbles. Remove meat; drain liquid from pressure cooker. Repeat with remaining ground beef. Return all to pan. Stir in the next 14 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Stir before serving. If desired, serve with cheese and jalapenos.
Nutrition Facts : Calories 308 calories, Fat 10g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 704mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 9g fiber), Protein 24g protein. Diabetic Exchanges
PRESSURE-COOKER CHILE VERDE
As the days and nights turn cooler, dial up the heat with our easy pressure-cooker chile verde. Simply sauté an onion and brown a pork shoulder, then stoke the stew with green chiles and store-bought salsa. Invite some friends over, and you're ready to party. No pressure cooker? No problem-we made a one-pot version for the stovetop, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Season pork with salt and pepper. Heat 2 tablespoons oil in an electric pressure cooker set to sauté. Working in batches, brown pork all over (adding 1 more tablespoon oil if needed), 16 to 20 minutes total. Remove pork and switch cooker off. Let pork cool slightly; cut into 1-inch chunks.
- Return cooker to sauté setting. Add onion, season with salt and pepper, and cook until translucent, about 3 minutes. Return pork to cooker with canned chiles and salsa. Secure lid and manually set cooker to high. Set timer for 35 minutes and let come to pressure.
- Once time is complete, switch off and manually release pressure, then remove lid. Let cool 10 minutes; skim fat. Serve with accompaniments.
PINTO BEAN CHILI
Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.
Nutrition Facts : Calories 787 calories, Fat 34g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1373mg sodium, Carbohydrate 72g carbohydrate (4g sugars, Fiber 18g fiber), Protein 51g protein.
PORK AND PINTO BEANS
"I first tasted this dish at an office potluck, and now I serve it often when company comes," says Darlene Brenden, a Salem, Oregon field editor. "I set out an array of toppings and let everyone fix their own taco salad."
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Sort beans and rinse with cold water. Soak beans according to the package directions., Drain and rinse beans, discarding liquid. Place roast in a 5-qt. slow cooker. In a bowl, combine the beans, tomatoes, carrots, celery, water, chiles, chili powder, garlic, cumin, oregano and pepper. Pour over roast. Cover and cook on high 3 hours. Reduce heat to low; cook until beans are tender, 5 hours longer., Remove meat, shred with 2 forks and return to slow cooker. With a slotted spoon, serve meat mixture over corn chips or in tortillas with toppings as desired.
Nutrition Facts : Calories 366 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 290mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 10g fiber), Protein 37g protein.
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PRESSURE COOKER PORK CHILI WITH BEANS - DADCOOKSDINNER
From dadcooksdinner.com
5/5 (4)Category Pressure CookerCuisine AmericanTotal Time 1 hr 15 mins
- Sprinkle the pork evenly with 2 tsp kosher salt. Heat the oil in the pressure cooker over medium-high heat until shimmering. Brown the pork in two to three batches, depending on the size of your pressure cooker. Brown each batch for six minutes total, turning the pork halfway through the cooking time to brown it on two sides. Remove the pork to a bowl with a slotted spoon, leaving as much fat behind as possible.
- Reduce the heat to medium and add the onions and 1/2 teaspoon kosher salt to the pressure cooker. Saute the onions until softened, about 5 minutes, scraping occasionally to release the browned pork bits from the bottom of the pot. Add the garlic cloves and chipotle en adobo, and saute for one minute. Make a hole in the middle of the aromatics, and add the chili powder, cumin, coriander, oregano and brown sugar. Cook for one minute, or until fragrant, then stir until combined with the onions.
- Put the pork (and any juices in the bowl) into the pressure cooker, then the chicken stock, and stir to combine, scraping the bottom of the pot one more time. Add the tomatoes on top, but do not stir. Lock the lid on the pressure cooker, increase the heat to high, and bring the cooker up to high pressure. (Check your pressure cooker manual for how to do this – use Manual mode in an Instant Pot electric PC). Cook at high pressure for 30 minutes in an electric PC, or 25 minutes in a stovetop PC. Remove the pressure cooker from the heat, and let the pressure come down naturally, about 15 minutes. Quick release any remaining pressure at that point. Remove the lid, add the kidney beans, and simmer for ten minutes to heat the beans through. Add the apple cider vinegar, stir, then taste the chili and add more salt and pepper as necessary.
- Serve the chili straight up, or with diced onions, sour cream, shredded cheese, minced cilantro, hot sauce, tortilla chips, pickled jalapenos…whatever you like as toppings for your chili.
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