Pork Neck with Jalapeno Peppers
(Total Time: 40 MIN| Serves: 4)
2 lbs pork neck, chopped
1 onion, finely chopped
2 jalapeno peppers, chopped
2 cups cherry tomatoes, sliced
3 tbsp butter, melted
3 tbsp olive oil
4 cups beef broth
1 tsp salt
2 bay leaves
1 tsp chili powder
1 tbsp cayenne pepper
Rinse the meat under cold running water and pat dry with a kitchen paper. Place on a cutting board and chop into bite-sized pieces.
Plug in your instant pot and grease the bottom of the inner pot with olive oil. Add the meat and sprinkle with salt. Now add vegetables and season with the remaining spices.
Pour in the broth and add butter. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Meat’’ button. Cook for 2 minutes.
Press the ‘’Cancel’’ button to turn off the pot. Perform a quick pressure release and open the lid.
Per Serving(Calories 559| Total Fats 28.8g | Net Carbs: 5.5g | Protein: 65.5g |Fiber: 2g)