(Total Time: 50 MIN| Serves: 4)
1 lb pork loin roast, chopped
¼ cup green chilies, chopped
3 jalapeno peppers, chopped
1 red onion, finely chopped
3 cups beef stock
3 tbsp butter
1 tsp sea salt
1 tbsp smoked paprika
1 tsp chili powder
Rinse the meat under cold running water and sprinkle with some sea salt.
Plug in the instant pot and grease the inner pot with butter. Add the meat along with green chilies, jalapeno peppers, and half of the onions. Season with smoked paprika and chili powder.
Stir well and pour in the stock. Seal the lid and set the steam release handle to the ‘’Sealing’’ position.
Press the ‘’Manual’’ button and set the timer for 25 minutes.
When done, release the pressure naturally for 5-10 minutes and then move the pressure valve to the ‘’Venting’’ position.
Carefully open the lid and transfer the meat to a deep bowl. Chop into bite-sized pieces and divide between serving bowls.
Drizzle with the sauce from the pot and sprinkle with the remaining onions.
Per Serving(Calories 349| Total Fats 20.3g | Net Carbs: 3.3g | Protein: 35.3g |Fiber: 1.7g)