Pressure Cooker Green Pork Chili
Ingredients
- 8 green onions, roots cut off and cut into 2-inch pieces
- 3 garlic cloves, peeled
- 1 poblano, stem removed and cut into small chunks
- 1 jalapeño, stem removed and cut into small chunks
- 1/2 cup packed cilantro leaves and stems
- 4-5 pound boneless pork butt/shoulder, cut into 1 1/2-inch cubes
- Two 7-ounces cans mild diced green chiles
- 2 tbsp. cumin
- 1 tbsp. kosher salt
- 2 tsp. freshly ground black pepper
- Two 16-ounce cans pinto beans, drained and rinsed
- 2 limes
- Thinly sliced avocado, for topping
- Crumbled cotija cheese, for topping
- Cilantro leaves, for topping
- Lime wedges, for serving
Directions
In a small food processor combine the green onions, garlic, poblano, jalapeño and cilantro. Blend until a chunky paste forms, about 2-3 minutes.
To the inner pot of a 6-quart Instant Pot add the onion/garlic mixture, cubed pork, diced green chiles with their liquid, cumin, salt and pepper. Stir together.
Close the lid and set the vent to sealing. Cook on high pressure for 35 minutes. Once done, hit cancel and let the pressure quick release.
Remove the lid, hit sauté on high and stir in the beans and lime juice. Taste for seasoning adding more salt or pepper if needed. Simmer for 10-15 minutes, stirring occasionally, until thickened slightly. If you like it thicker reduce it longer to desired consistency.
To serve ladle into a shallow bowl and garish with sliced avocado, cotija, cilantro leaves and 2 lime wedges.
Recipe Courtesy of Megan Mitchell
As seen on Food Network Kitchen