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.
Cut the pork shoulder into chunks, about 1-2 inches. Season all over with cumin, salt and pepper. Set aside.
Roast the chilies, jalapeños, 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 chicken stock, garlic, cilantro, onion, chilies and tomatillos until smooth.
In an Instant Pot or pressure cooker, add the oil and brown the seasoned pork.
Add the chopped celery, potatoes and the pureed green pepper sauce and mix together completely to incorporate. Close the lid and cook for 20 minutes on Manual Pressure mode, or if using a pressure cooker, 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 warmed tortillas or biscuits to sop up the amazing gravy.
Notes
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.