I had an abundance of tomatillos and green chilies on hand and decided to make a this Green Chili Pork with Red Potatoes with some pork shoulder. I sparked up the grill to blacken the chilies, tomatillos and an onion. I love the smokey taste you get from getting a good char on the vegetables prior to blending and slow cooking.
I couldn’t decide between making a red chili or green and ended up making both sauces. In the picture below you’ll see both. I saved the red sauce and added cinnamon and pineapple to it, blended it some more and poured it over another chopped pork shoulder for Al Pastor. A nice ready-to-go meal I can put in the freezer for a lazy evening.
Here I am cooking cubed pork, peppers with vegetables to make a quick and delicious stew. The Instant Pot 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W, Stainless Steel (IP-DUO60) 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. The Instant Pot 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.
This Green Chili Pork with Red Potatoes is made with pork shoulder, grilled chilies, tomatillos and onion. I love the smokey taste from the charred veggies.
- 1 1/2 lbs of pork shoulder cubed
- 1 onion halved
- 8 to matillos chopped
- 4 ribs of celery chopped
- 6 green chilies seeded and chopped
- 1 bunch cilantro
- 2 jalapeños chopped
- 4 red potatoes (or Yukon Gold) cubed
- 1 tbsp ground cumin
- 6 crushed garlic cloves
- 2 tbsp vegetable oil
- kosher salt and freshly ground black pepper to taste
- 1 1/2 cups chicken stock to cover
- Roast the chilies, tomatillos, onion halves on the grill until charred all over.
Using gloves, remove the skins off the peppers after 15 minutes being steamed in a brown bag. They should slide off easily.
- In a blender or Vitamix, blend the garlic, cilantro, onion, chilies and tomatillos until pureed and smooth.
- In a pressure cooker, add the oil and brown the pork. Season with kosher salt.
- Add the pureed green pepper sauce 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 biscuits to sop up the amazing gravy.
If you're converting meat from a slow cooker to an Instant Pot, follow this rule: if the meat dish cooks in eight hours on low or four hours on high in the slow cooker, it will cook in 25-30 minutes in the Instant Pot. Make sure the Instant Pot setting reads "sealing" and not "venting" to ensure it's cooked properly.