Recipes/Pressure Cooker Green Chile Pulled Pork: Difference between revisions
From charlesreid1
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* 2 lb pork shoulder in 1.5 inch cubes (fat trimmed off) | * 2 lb pork shoulder in 1.5 inch cubes (fat trimmed off) | ||
* 1/2 lb tomatillos or fire roasted tomatoes | * 1/2 lb (1 can) tomatillos or fire roasted tomatoes | ||
* 27 oz fire roasted diced green peppers | * 27 oz fire roasted diced green peppers | ||
* 1 jar tomatillo salsa | * 1 jar tomatillo salsa | ||
Revision as of 05:16, 27 February 2022
Ingredients
- 2 lb pork shoulder in 1.5 inch cubes (fat trimmed off)
- 1/2 lb (1 can) tomatillos or fire roasted tomatoes
- 27 oz fire roasted diced green peppers
- 1 jar tomatillo salsa
Directions
- Mix canned diced chiles and tomatillo salsa in a bowl
- Sprinkle pork with 2 tsp kosher salt
- Heat oil in pressure cooker pot
- Put pork cubes in pot without crowding, brown each batch on each side, 4 minutes each
- Transfer pork to bowl with slotted spoon, leaving fat behind
- Spice the aromatics and toast the spices
- Add onions to pot and sprinkle with salt; saute until soft and starting to brown, about 5 minutes
- Add garlic, cumin, coriander, and oregano
- Cook 1 minute, then stir everything together
- Stir in chicken stock, salsa verde, tomatillos/tomatoes, pork, pork juices
- Lock lid and cook at high pressure, 30 minutes
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recipes all the recipes.
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