I used to slow cook this recipe on the stove in the pot I browned the meat in. Then we were gifted a slow cooker, and I would brown my meat in a saute pan and add it to the slow cooker before cooking it up all day. Either of those methods worked, but it took all day! I was never focused enough to write down the recipe because I could always adjust as we cooked. Now that I got myself an Instant Pot, I have been working out all the kinks on making this super easy recipe even easier. Everything except the thickener is cooked in the Instant Pot! My family has requested the recipe multiple times, so yesterday, I was super careful measuring everything out and came up with the following! Try it and let me know what you think. (Mike or Alex, I expect a report back! LOL)
Ingredients you will need:
1 Tablespoon salt
1 Tablespoon Cumin, ground
1 teaspoon black pepper, freshly cracked if can, or ground
3-4 # Pork Shoulder (sometimes called Butt, wtf), boneless
2 bell peppers
6 garlic cloves
8 oounces beef broth
16 ounces Salsa Verde, jarred from store
Roux for thickening*
I haven't tried cornstarch as a thickener in this recipe....
my spidey-sense tells me it wouldn't be as good.
Sour Cream as a suggested condiment
*Do you keep a Roux on hand? If not, it's pretty easy to make one and keep on hand for thickening. Use equal parts of fat and flour. Saute them together slowly, you don't want to burn it. That being said, I usually let my Roux cook on medium heat for 10 minutes at least, always checking it with a stir so it evenly cooks. I like when the flour gets nice and brown. It helps add so much flavor. I usually use all butter to make roux... but if I'm making it JUST for the chili verde, I'll make it something like this... 4 oz. flour 2 oz. butter 2 oz. bacon fat And because I'm always "eye-balling" my measurements... if your roux seems too thick, you can loosen it up with some olive oil so it cooks and stirs more easily. You might not use it all 8) The darker you cook it, the more flavor you develop, but the less it thickens. Which means you need to add more roux to get it as thick as you like. So if you want to add less fat in the end step, Stop cooking your Roux when it just begins to toast. Use your leftover Roux for all stews, cooked soups and sauces!
First, you're gonna want to cut your pork up and season it.