New-Mexican Pork Chili
(Total Time: 50 MINS| Serves: 10)
4 pounds cut into 2-inch chunks boneless pork shoulder
¾ pound husk removed tomatillos
6 roughly chopped Serrano peppers
1 chopped medium yellow onion
6 peeled garlic cloves
1 tbsp. ground cumin
Salt and freshly ground black pepper, to taste
½ cup water
½ cup fresh cilantro leaves
2 tbsp. fresh lemon juice
In the pot of Instant Pot, add all ingredients except cilantro and fish sauce and stir to combine.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 30 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and with a slotted spoon, transfer pork pieces into a bowl.
Stir in cilantro and fish sauce and with an immersion blender, blend the mixture until pureed.
Stir in pork and serve.
Per Serving (Calories 554|Total Fat 39.41g | Net Carbs 0.4g| Protein 43g| Fiber 1.2g)