3 tomatillos, husked
1 serrano chile, stemmed
3 Anaheim chiles, roasted, seeded, and peeled
2 poblano chiles, roasted, seeded, and peeled
2 Tbsp vegetable oil
2 lb boneless pork shoulder, cut into 1/2 inch cubes
2 1/2 tsp kosher salt
1 1/2 tsp black pepper
1 small onion, diced (about 1 C)
8 large garlic cloves, minced,
1 Tbsp cumin
3 Tbsp flour
2 1/2 C chicken broth
3 roma tomatoes, cored and diced (about 2 cups)
8 oz red or white potatoes, peeled and diced
Directions
Line a skillet or griddle with aluminum foil, set over high heat, and roast the tomatillos & serrano, turning often, for 5-7 minutes, until lightly charred and slightly softened.
Transfer to a blender
Dice 1 Anaheim and 1 poblano chile and set aside.
Add remaining Anaheims & poblano to blender.
Puree until smooth.
Set Instant Pot to Saute-normal/medium and heat the oil.
Add half the pork in a single layer and cook, stirring occasionally, for about 5 minutes, until lightly browned.
Season with 1 1/4 tsp of the salt and 3/4 tsp of the pepper.
Use a slotted spoon to transfer pork to a plate
Add remaining pork, onion, garlic, and cumin.
Cook, stirring occasionally, for about 2 minutes, until lightly browned.
Season with remaining salt & pepper.
Add flour and cook, stirring frequently, for about 2 min, until the flower begins to brown.
Add reserved pork, broth, tomatoes, and potatoes, and scrape up any browned bits on the bottom of the pot.
Press Cancel.
Secure the lid and seal pressure release.
Press Meat/Stew and set time to 25 minutes.
When cooking compete, press cancel and let release naturally for 20 minutes.
Use quick release for any additional steam, then open pot.
Stir in the reserved Anaheim & poblano chiles.
Taste and adjust seasoning with salt and pepper if needed.
Serve with rice, sour cream, cilantro, onion, and/or avocado.
Notes
Potatoes are optional. Can use a 14.5 oz can of diced tomato instead of romas.
Recipe from The Essential Mexican Instant Pot Cookbook.
