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The pressure cooker is a great invention. When pressed for time it can help make some tough cuts of meat incredibly tender and others, like ribs, fall off the bone.

Here I am cooking cubed pork with vegetables to make a quick and delicious stew. The Fagor™ Splendid 4-Quart Pressure Cooker is amazing with it’s ability for quick steam release where you no longer need to run it completely under cold water to bring the temp down before releasing the lid.

• 1 1/2 lbs of pork shoulder, cubed
• 1 onion, chopped
• 4 tomatillos, chopped
• 4 ribs of celery, chopped
• 6 green chilis seeded and chopped
• 4 Yukon Gold potatoes, peeled and cubed
• 1 tbsp ground cumin
• 1 tbsp crushed garlic
• 2 tbsp vegetable oil
• salt and freshly ground black pepper to taste
• 1 can chicken broth to cover

In a pressure cooker, add the oil and brown the pork. Add the remaining ingredients and mix together completely to incorporate. Bring to a quick boil, close the lid and cook on low for 20 minutes. The steam should be low and steady. Let cool per manufacturer instructions, or if you have a quick release cooker like I do, release the steam and serve hot with briskets to sop up the amazing gravy.

Tags: green chilis, pork
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I had this idea to incorporate the traditional meatloaf with some Mexican seasonings, and with the addition of cheese in the center of the loaf, it was a hit.

• 1 lb ground pork
• 1 lb ground beef
• 2 eggs
• 1 onion chopped
• 1/2 bunch cilantro chopped
• 1 tbsp ground cumin
• 1 tbsp fresh chopped garlic
• 1-4oz can chopped green chilis
• 1/2 cup salsa to top meatloaf
• 1/4 lb Pepper jack cheese
• 1/4 lb Sharp cheddar cheese

Preheat oven to 325˚. In a mixing bowl incorporate all ingredients except the salsa and cheeses. Press half of the meat mixture into a loaf pan. Cut the cheeses into 3 “fingers” each, and place on top of the meatloaf, making sure not to touch the sides. The meat mixture needs to be encasing the cheese. Place the other half of the meat mixture on top now and press firmly. Top with the salsa to coat and seal the top. Bake for 65 minutes and let cool. Drain fat and enjoy!

Tags: beef, green chilis, meatloaf, pork
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I love a simmering pot on the stove of anything that permeates the house with a homey smell of tantalizing deliciousness – is that a word? I don’t care, but this recipe does the trick.

• 1 bag of white beans
• 8 cups fresh chicken stock
  (see previous recipe)
• 1 onion, chopped
• 1 roasted chicken, meat torn into bite size pieces
• 2 ribs of celery, chopped
• 2-7 oz. cans diced green chilies
• 2 tsp of ground cumin powder
• 2 tbsp crushed garlic
• salt and freshly ground pepper to taste

Soak the beans in water with a tsp of salt, covered by 1 inch overnight in a large bowl. In the morning, rinse the beans and place in a pot, cover with the homemade chicken stock and bring to a boil. Reduce heat to a simmer and cook on low for 3 hours until beans are soft.

Chop the celery and onion and add to the beans, cook for an additional 30 minutes. Next add the roasted chicken, green chilies, cumin, garlic and salt and pepper to taste and cook on low for another 30 minutes.

Tags: chicken, green chilis, white beans
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I’m sure this isn’t original, but I wanted to make chilies rellenos one day , and I also wanted a meat dish. I didn’t have any marinated steak, but I did have hamburger. So the idea to make these came about. I served these over rice and a nice garden salad.

Meatballs:

• 1 lb ground beef
• 1-4oz can whole green chilis
• 1/2 lb pepper jack cheese
• 1/3 cup bread crumbs
• 1/4 cup milk
• 1 tbsp parsley
• 1 tsp ground cumin
• 1 egg

Preheat oven to 450˚.

In a mixing bowl add bread crumbs, milk, egg, parsley, cumin and ground beef. Mix thoroughly and divide this into 10 portions.

Next, cut the green chilies lengthwise into 10 strips, about an inch wide – cut and reserve the extra pieces for the following sauce. Cut the cheese into 10 cubes, each 3/4 inch in size. Wrap each cheese cube with a chili strip and then mold the meat mixture around to completely cover the chili/cheese cube.

Place the meatballs in a rimmed baking sheet and bake for 20 minutes or until browned. Remove from oven and place in a 2 quart casserole. Pour the sauce over the meatballs and bake for another 20 minutes uncovered.

Sauce:

• 1 onion chopped
• 2 cloves of crushed garlic
• 1 tbsp vegetable oil
• 1 lb can of cut tomatoes
• 1/2 tsp ground cumin
• 1 tsp dry oregeno
• salt and freshly ground black pepper
• reserved green chili pieces, chopped

Place all the above ingredients in a sauce pan and and cook over medium heat until reduced by half. Take care to stir often. Pour this sauce over the meatballs.

Tags: green chilis, meatballs
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I love the roasted chicken you can get at Costco. They smell incredible and taste just the same. The white meat is super moist and delectable. I use the white meat for the enchiladas and reserve dark meat for a salad or soup. The carcass gets put in a pot for a stock. I’ll post that recipe later this week, too.

Filling:

• 1 roasted chicken, white meat, shredded
• 7 oz can chopped green chilis
• 1/2 round of Cacique Cotija cheese (part skim milk cheese), crumbled
• 1 15 oz can of pinto beans, drained
• 1 cup cooked rice
• 1/2 cup shredded sharp cheddar cheese
• 1 onion, diced fine

Preheat the oven to 350˚ F. Place the filling on the tortilla length wise and roll up, this filling should make about 10-12 (distributed evenly). Place the rolled tortillas in a 13″ x 9″ baking pan that has been sprayed with PAM or oiled, with 1/2 cup of the following sauce on the bottom:

• 12 flour or corn tortillas (medium size)
• 28 oz can Las Palmas Green Chili Enchilada Sauce
• 1 cup Sharp Cheedar cheese, shredded
• 1 cup Monterey Jack, shredded
• chopped fresh cilantro to sprinkle as garnish

Bake for 30 minutes, take out and sprinkle Sharp Cheddar and Monterey Jack cheese on top. Place back in the oven for 10 minutes. Remove and let cool slightly before serving.

Tags: chicken, enchiladas, green chilis
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