Yes, please do!
Here it is. The original from the Boston Globe, November 2017, is on the stove top then braised in the oven, but this is adapted for the IP. The DH considers the charring peppers, etc. to be too fussy, so defaults to a bottle of Goya Recaito cooking base which he just dumps over the browned pork and onions in the IP. Uh, I can tell the difference, so the one time I made it, I went for the fuss. I like the flavor of the charred peppers.
Kenji Lopez-Alt in Serious Eats just trims and seeds the peppers, cuts up fresh tomatillos, and adds unbrowned pork right to the IP. He doesn't add any extra liquid since the tomatillos break down quickly and provide the liquid needed for the IP. Probably fine for a 6 qt; with an 8 qt, I'd be nervous about not adding any liquid.
Looks easy, but as one commenter says, and I am inclined to think they may be right, the rapid prep means the flavor of the dish suffers. I may try Kenji's recipe at some point, but I refuse to NOT brown the pork!
New Mexico-style roasted green chili, tomatillo, and pork stewMakes about 2 quarts; serves 6
Poblano chilies, the backbone of this dish, are mild but occasionally pack more punch. Taste the poblanos before deciding how much serrano to add. If the poblanos are mild, add 2 serranos, leaving the ribs and seeds in one half to give the dish a kick. This recipe doubles pretty easily.
Char the peppers either over gas flame on the stove top or under the broiler. Keep an eye on them. I don’t place them right under the broiler, but 8 inches away.
1½ pounds poblano peppers (about 8 medium), charred, peeled, seeded, and roughly chopped
1 pound cubanelle peppers (about 4 medium), charred, peeled, seeded, and roughly chopped
12 ounces fresh tomatillos, husked, halved, broiled until softened (about 10 minutes or less), and cooled
12 medium garlic cloves, peeled and broiled until blistered (about 10 minutes); this is optional.
1 to 3 large serrano chilies, halved and seeded if desired
4 pounds boneless pork shoulder/butt, trimmed, cut into 1½-inch chunks and patted dry with paper towels (about 3½ pounds prepped)
Salt and ground black pepper
4 or so tablespoons vegetable oil (olive or safflower)
2 large onions, chopped
1 tablespoon pressed or grated garlic (about 5 large cloves)
1½ teaspoons ground cumin
1 tsp Mexican oregano
1 cup low-sodium chicken broth if using a 6 qt IP
Place the charred poblanos, cubanelles, tomatillos, serranos, blistered garlic (if using) and whole cilantro leaves in a bowl. Set aside.
I brown the pork and onions in a skillet. I don’t think the IP does a good job of searing meat. Plus it’s too small to spread out the meat for effective browning (Mailliard reaction).
Toss the pork with a tsp or so of salt and 1 teaspoon black pepper to coat. In a large skillet, heat 2T of the oil over medium-high heat until shimmering. Add half the pork in a single layer (keep a little space between the pieces) and cook until browned, about 6 minutes, turning the pieces over once halfway through; transfer the pork to a medium bowl. Add another tablespoon of oil if needed to the skillet, and brown the remaining pork (adjusting the heat if the fond threatens to burn); transfer to the bowl with the first batch.
Adjust heat to medium, and add the remaining oil. Add the onions and ½ teaspoon salt and cook, stirring occasionally and scraping the bottom of the pot, until softened, about 5 minutes. Add the tablespoon of minced garlic, cumin, oregano and cook, stirring, until fragrant, about 40 seconds. Add a splash of the chicken broth, adjust the heat to bring to a strong simmer, occasionally stirring and scraping the pot to dissolve the fond, about 2 minutes.
Scrape everything from the skillet and the reserved chilis, cilantro leaves, and chicken broth into the Instant Pot, seal, cook under high pressure for about 30 minutes, let pressure release naturally for 10 min then quick release.
Fish out the pork chunks, then use an immersion blender to blend the sauce. If the sauce is really runny, it will need to be reduced using the sauté function in the IP so that it thickens. Allow time for that (at least 15 minutes or more at the medium sauté function), stirring often.
Adjust the seasoning with salt and black pepper if needed. Return the pork chunks to the IP, and stir.
Serve hot, sprinkling with the chopped cilantro.
