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Pressure Cooker Pork Green Chili

Pressure Cooker Pork Green Chili

One of my greatest finds over the past year was my Cuisinart electric pressure cooker. I had used a traditional stovetop pressure cooker over the years but could never really master the art. The Cuisinart electric pressure cooker is amazing! It browns, sautes, low and high-pressure cooks,  and keeps your creation warm when you are done! What more could you want when you have an hour to throw dinner together?

I came up with this recipe because I love pork green chili. Now that we live in the land of Colorado green chilies and have easy access to New Mexico Hatch chilies, it’s been fun trying to come up with what I think is my ultimate pork green chili recipe.

My initial requirements for pork green chili is that is must at a minimum be green or red. Definitely not pink. I prefer a chili that is not too creamy or brothy.  It must be glossy unctuousness in a bowl.  I also enjoy using the various kinds of paprika on the market – smoked, bittersweet and sweet. Each paprika brings its own earthiness to a dish.

In addition, if at all possible, I try to use up ingredients I have on hand. So what if a grape tomato is a bit shriveled. Call it “dried”!

The final goal is to dirty as few dishes as possible. So relying on the tricks of wok and paella cooking, I cooked the ingredients in a very similar manner by browning ingredients in the middle of the pot and then pushing those ingredients to the side.

Enjoy this recipe and don’t be afraid to use up what you have on hand. Be creative!

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2 Tbl canola oil

1/2 onion, chopped

3 cloves garlic, chopped

1 1/2 lbs country style boneless pork ribs

1 tsp cumin (or to taste)

1 tsp smoked paprika

1/4 c. frozen hatch chili cubes

1 cup grape tomatoes, halved (you may use canned tomatoes. Again, use what you have on hand)

8 tomatillos, husks removed and quartered

3 cups beef broth

Pork Green Chili Preparation

Salt and pepper the ribs.

Turn the pressures cooker on the “brown” setting. Add the onions and brown for a few minutes. Push the onions to the sides of the pot.

Add the pork ribs into the center of the pot. Brown on both sides. Layer on top of the onions along the side of the pot.

Add the garlic. Saute for 30 seconds. Add the cumin and paprika and allow the spices to “bloom” for 30 seconds.

Add the green chilies, tomatoes, and tomatillos into the center of the pot. Stir in with the spices and cook until most of the liquid is removed. The mixture should be pasty.

Rearrange the pork and onions into the middle of the pot.

Add the broth.

Put the lid back on the pressure cooker and turn the setting to high pressure. Cook on high for 50 minutes.

Allow the cooker to cool. If the meat is not as tender as you prefer, continue to cook on the “slow cook” or “warm” mode to your desired doneness.

Serves 6.



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