Description
A super simple, one-pot meal of shredded pork and chilies in a savory broth. Serve it with diced red onions, shredded cheese, cilantro, limes and tortillas or chips.
Ingredients
- 4 lb pork loin roast cut into six pieces
- 3 – 7oz cans diced green chilies
- 1 red bell pepper, diced
- 1 medium red onion, diced and divided
- 1 – 10 oz can Rotel
- 4 cloves garlic, minced
- 3 tsp salt
- 3/4 cup water
- cilantro and limes for garnish
Instructions
- Place the 4lb pork loin roast that has been cut into six pieces into the insert of the Instant Pot.
- Add 1 of the 7oz cans of diced green chilies to the pork but save the other two to be added after the pressure cooking process.
- Add the 1 diced red bell pepper, 1/2 of a diced medium red onion, 1 10 oz can of Rotel or diced tomatoes, 4 cloves of minced garlic, 3 tsp salt and 3/4 cup of water to the Instant Pot with the pork and chilies. Mix all of the ingredients together until well combined.
- Put the lid on the Instant Pot and make sure it’s set to seal. Then select Manual on the Instant Pot and set for 60 minutes. It will take approximately 15 minutes for the Instant Pot to heat up and get to full pressure. Once it’s sealed and at full pressure, then the 60-minute countdown will begin.
- After the 60 minutes expires and the Instant Pot beeps that cooking is complete, allow it to sit for another 15 minutes to allow the pressure to slowly release (called the “natural release method”).
- After the natural release of pressure and the pot shows 15 minutes have elapsed, then release the remaining pressure by flipping the release valve on the top of the Instant Pot.
- Next, remove the pork pieces from the pot and place on a cutting board and using two forks, shred the pork.
- Then add the pork back into the pot along with the reserved two cans of diced green chilies and stir to combine. If you’re not serving it right away, put the lid back on the pot and set it to the “warm” or “slow cook” setting until you’re ready to eat.
- When you’re ready to eat the Mexican Pork Stew, garnish with fresh cilantro, limes, cheese, reserved 1/2 red onion and your favorite hot sauce. Serve with flour tortillas or tortilla chips.
Notes
If you want to make this in the slow cooker / Crock-Pot, follow the same order of ingredients added to the pot, but instead of cooking for 60 minutes, cook on HIGH for 4 – 6 hours in the Crock Pot or LOW for 8 – 10 hours.
Nutrition
- Serving Size: 1 bowl
- Calories: 354
- Sugar: 3.7 g
- Sodium: 1016 mg
- Fat: 9.7 g
- Carbohydrates: 7.3 g
- Fiber: 2.7 g
- Protein: 55.6 g
- Cholesterol: 152.3 mg
