(Mexican Pork Stew with Tomatillos)
Use your food processor to cut the prep time and serve this popular Mexican dish to the hungry crowd at your house. This is a good opportunity to try the interesting additions of tomatillos, and some mild Mexican chili peppers that will add flavor but only a touch of heat.
2 1/2 lb boneless pork, cut into large 2 inch cubes
2 tablespoons oil
1 large onion, chopped
2 garlic cloves, minced
1 (16 ounce) can whole kernel corn, drained
6 tomatillos, chopped
2 mild chili peppers (Anaheim, poblano, pasilla), seeded and chopped
Use your food processor to cut the prep time and serve this popular Mexican dish to the hungry crowd at your house. This is a good opportunity to try the interesting additions of tomatillos, and some mild Mexican chili peppers that will add flavor but only a touch of heat.
2 1/2 lb boneless pork, cut into large 2 inch cubes
2 tablespoons oil
1 large onion, chopped
2 garlic cloves, minced
1 (16 ounce) can whole kernel corn, drained
6 tomatillos, chopped
2 mild chili peppers (Anaheim, poblano, pasilla), seeded and chopped
2 garlic cloves, minced
1/2 cup chopped cilantro leaves and stems
1 tablespoon chili powder
1 teaspoon ground cumin
1 (12-ounce) bottle of beer
1 (16-ounce) container salsa,
Heat the oil in the pressure cooker, brown the meat on all sides in small batches over medium-high heat. Once each batch is browned, set aside in a bowl to reserve the drippings. Saute onion, stirring until soft, add the tomatillos and peppers. Add the beer to the cooker to deglaze the pot, scraping the browned bits from the bottom of the pot. Return meat to pan and stir in the salsa, garlic, cilantro, chili powder. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 15 minutes. Remove from heat and use the natural release method before opening the lid. Serve over mashed potatoes, cooked egg-noodles, fluffy white rice, or try is spooned over crushed corn chips. As a garnish, I like a spoonful of sour cream and some extra salsa. Makes about 4-5 servings.
1/2 cup chopped cilantro leaves and stems
1 tablespoon chili powder
1 teaspoon ground cumin
1 (12-ounce) bottle of beer
1 (16-ounce) container salsa,
Heat the oil in the pressure cooker, brown the meat on all sides in small batches over medium-high heat. Once each batch is browned, set aside in a bowl to reserve the drippings. Saute onion, stirring until soft, add the tomatillos and peppers. Add the beer to the cooker to deglaze the pot, scraping the browned bits from the bottom of the pot. Return meat to pan and stir in the salsa, garlic, cilantro, chili powder. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 15 minutes. Remove from heat and use the natural release method before opening the lid. Serve over mashed potatoes, cooked egg-noodles, fluffy white rice, or try is spooned over crushed corn chips. As a garnish, I like a spoonful of sour cream and some extra salsa. Makes about 4-5 servings.
Did you try it?
2 comments:
I have never used a pressure cooker to cook a meal, always just for canning. I made this stew the other night, and my family of 5 boys gobbled it up!! We loved it! I used chicken stock instead of the bear and we ate it with corn chips, cheese, sourcream, and green onions. I made a double batch and it was even better the next day. Thank you.
Just a few questions about the recipe...I assume the 2 cloves of garlic were accidentally listed twice - is that right?
Also, does the cumin get added with the chili powder? It is in the ingredients list but not mentioned in the direction.
I'm looking forward to trying this recipe - sounds delicious and should be the perfect quick meal for dinner with friends.
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