Description
This Mexican pork stew comes out tender and flavorful in your Instant Pot®. Serve with rice and beans or in tortillas as tacos.
Ingredients
- 2 tablespoons olive oil, or more as needed, divided
- 10 tomatillos – husked, stemmed, and halved
- 3 jalapeno peppers, halved and seeded
- 5 cloves garlic, crushed
- 2 ½ cups chicken broth, divided
- 3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
- 1 medium yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon coarse salt
- ½ teaspoon cracked black pepper
- ¼ cup chopped fresh cilantro
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®)
- select Saute function
- and add 1 tablespoon olive oil. Add tomatillos
- jalapenos
- and crushed garlic to the hot oil. Saute
- flipping once or twice
- until lightly browned
- 6 to 7 minutes. (Remove garlic earlier if it browns sooner.)
- Transfer vegetables to the bowl of a food processor and puree with 2 cups chicken broth until smooth.
- Clean and dry the inner pot of the Instant Pot®. Select Saute function and heat remaining olive oil. Add pork
- onion
- bell pepper
- oregano
- cumin
- salt
- and pepper. Stir and saute
- adding more oil if necessary
- until pork is browned on all sides and vegetables are soft
- 7 to 8 minutes. Cancel Saute function. Pour in remaining chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in reserved tomatillo puree.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions
- about 10 minutes. Unlock and remove the lid. Stir in chopped cilantro.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 30 mins
Servings: 6