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.
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!
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!
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!
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!
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.
- 4 lb pork shoulder, cut into large chunks
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bell pepper, seeded, stem removed, and chopped
- 2 poblano peppers, seeded, stem removed, and chopped
- 1 garlic clove, peeled and halved
- 1/2 onion, halved
- 1 tsp cumin
- 2 tsp oregano
- 2 cups chicken broth
- 1 bay leaf
- 1 (15 oz; 425 g) green enchilada sauce (Hatch brand has a gluten-free variety)
- Tortillas (gluten-free if needed)
- Shredded cheese
- Green or red onions, diced
- Cilantro, roughly chopped
- Lime wedges
- 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.
- 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.
- 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.
- 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.
- Serve in warmed tortillas topped with some shredded cheese, chopped onions, and fresh cilantro with a squeeze of fresh lime juice.
- Yield: 8 to 10 servings
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