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12 January 2018

Instant Pot Green Chile Pork Tacos (Gluten Free)

This entry is part 3 of 160 in the series Comfort Foods

Instant Pot Green Chile Pork Tacos (Gluten Free) © 2018 Jane Bonacci, The Heritage Cook

Well folks, I finally did it – I bought myself an Instant Pot and joined the ranks of electric pressure cooker enthusiasts. Today’s Green Chile Pork Tacos are my first attempt at using it and one heck of a great initiation!

It took me a long time to jump on the bandwagon because counter space is at a premium in our little kitchen. I finally decided to get one when I figured out that I could get slow cooked flavors without the long cook time, something that will reduce the amount of histamines in my cooking, a very good thing for The Artist.

Shredded pork, hot from the Instant Pot; Instant Pot Green Chile Pork Tacos (Gluten Free) © 2018 Jane Bonacci, The Heritage Cook

When I knew I was going to get an Instant Pot, I turned to my friend Barbara Schieving and got a copy of her brand new cookbook, “The Electric Pressure Cooker Cookbook“. I was immediately captivated by the over 200 recipes that span from breakfast to dinner and hit every possible desire in between. She has chapters for soups, shortcut dinners, 30-minute meals, Sunday suppers, and sides, as well as ever popular desserts!

Cover of The Electric Pressure Cooker Cookbook; Instant Pot Green Chile Pork Tacos (Gluten Free) © 2018 Jane Bonacci, The Heritage Cook

What I, as a newbie, really appreciated was her introduction to cooking with pressure cookers, explaining how to get the most out of your equipment. She calmed my nerves and explained what I would experience. I was comfortable with releasing the steam on my first water test and was able to dive straight into her recipes with no more trepidation!

I’ve earmarked quite a few recipes to try – including these that I will be making in the weeks ahead … Crustless Ham and Cheese Quiche, Shredded Beef Burritos, Chunky Potato Cheese Soup, Anytime Spaghetti and Meatballs, Tamale Pie, Beef Bourguignon, and Mini Creamy Lemon Pies. The hardest thing is to pick which of her recipes you’re going to make. And I can’t decide which of her luscious cheesecakes to make first!

Instant Pot Green Chile Pork Tacos (Gluten Free) © 2018 Jane Bonacci, The Heritage Cook

I bought the Instant Pot 6-qt model which easily held a 4-lb pork shoulder roast (cut into large chunks). You can also cook whole chickens which are on my list to make soon. The steaming action helps add moisture to proteins keeping meats extra tender.

I have to say I am already enamored with the speed of the pressure cooker. I had the pork shoulder cooked perfectly in a fraction of the time it would have taken in my Dutch oven. This is definitely a benefit if you are running late and don’t know what you are making for dinner. Some recipes can be made in under 30 minutes!

Close up of shredded pork; Instant Pot Green Chile Pork Tacos (Gluten Free) © 2018 Jane Bonacci, The Heritage Cook

Another feature that I appreciate is the sauté setting. I love that I can brown foods and develop more flavor before pressure cooking or slow cooking without having to dirty another pot on the stove. I’m all for fewer dishes to wash!

If you have an electric pressure cooker or multi-cooker, you need to get a copy of Barbara’s cookbook. I dare you to not be drooling before you are through the first couple of chapters! And be sure to try her Carnitas Street Tacos, the base for today’s Green Chile Pork Tacos recipe. You know it is a foolproof recipe when you can make some changes and it still turns out perfectly!!

Have a wonderful weekend!

2 tacos on plate with limes alongside; Instant Pot Green Chile Pork Tacos (Gluten Free) © 2018 Jane Bonacci, The Heritage Cook

Gluten-Free Tips:

This recipe is gluten-free but you need to watch the stock and enchilada sauce. Hatch brand green chile enchilada sauce has a gluten-free version but others may not be safe. Be sure you always read the labels carefully and if there is any question, contact the manufacturer.

 

 

Instant Pot Green Chile Pork Tacos (Gluten Free)
2018-01-12 05:10:42
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Ingredients
  1. Carnitas
  2. 4 lb pork shoulder, cut into large chunks
  3. 2 tbsp olive oil
  4. 1 tsp salt
  5. 1/2 tsp black pepper
  6. 1 bell pepper, seeded, stem removed, and chopped
  7. 2 poblano peppers, seeded, stem removed, and chopped
  8. 1 garlic clove, peeled and halved
  9. 1/2 onion, halved
  10. 1 tsp cumin
  11. 2 tsp oregano
  12. 2 cups chicken broth
  13. 1 bay leaf
  14. 1 (15 oz; 425 g) green enchilada sauce (Hatch brand has a gluten-free variety)
  15. Toppings
  16. Tortillas (gluten-free if needed)
  17. Shredded cheese
  18. Green or red onions, diced
  19. Cilantro, roughly chopped
  20. Lime wedges
Instructions
  1. Cut the pork into large chunks. Pour the oil into the bottom of the inner pot of your Instant Pot. Add the pork chunks, sprinkle with the salt, pepper, and cumin. Sauté for about 4 minutes, stirring occasionally. Add the peppers, garlic, onion, oregano, and bay leaf. Pour in the chicken stock, lock the lid in place and pressure cook on High for 55 minutes.
  2. When it is done, do a 10 minute natural release and then release the remaining pressure/steam. Remove the lid and use a slotted spoon to transfer the pork to a baking sheet. Use two forks to shred the pork, discarding any large pieces of fat.
  3. Meanwhile, remove and discard the bay leaf from the cooking liquid. Reserve the cooking liquid. Pour the enchilada sauce into a bowl and thin it with a little of the cooking liquid. If you will be using the meat for more than one purpose, divide into separate containers and use the remaining cooking liquid to keep it moist.
  4. For crispier carnitas, spread the shredded meat out on the baking sheet and broil it for about 5 minutes - watching carefully so it doesn't burn. Transfer to a large bowl or return to the inner cooking pot. Pour the enchilada sauce over the top and toss so that all the meat is coated and moistened.
  5. Serve in warmed tortillas topped with some shredded cheese, chopped onions, and fresh cilantro with a squeeze of fresh lime juice.
Notes
  1. Yield: 8 to 10 servings
Adapted from Barbara Schieving's recipe
Adapted from Barbara Schieving's recipe
The Heritage Cook ® http://theheritagecook.com/
 

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Welcome! If you ever need any entertaining or cooking advice, need to alter a recipe for gluten-free, or want recipe suggestions, don’t hesitate to ask. Links may be affiliates which earns me a few cents at no additional cost to you. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers page for additional details. Thanks for visiting The Heritage Cook!

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Comments

  1. Barbara Schieving says

    12 January 2018 at 9:43 pm

    I’m so glad you’ve fallen in love with your Instant Pot! Thanks so much for the great review of my cookbook! I’m look forward to seeing what else you’re cooking 🙂

    Reply
    • Jane Bonacci says

      13 January 2018 at 5:05 pm

      I’m sure there will be plenty more of your recipes in my repertoire Barbara!! Love them!

      Reply

I always love to hear from you! Cancel reply

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