adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Saint Charles Mesa Sun-Kissed Chili
0 Likes
Prep Time:
35 minutes
Cook Time:
111 minutes
Total Time:
166 minutes
Pressure cooker pork chili with roasted chile peppers and tomatillos from Saint Charles Mesa for a flavorful twist.
Ingredients:
  • 1.5 tablespoons ground cumin
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon dried cilantro
  • 0.5 teaspoon garlic and herb seasoning
  • 0.5 teaspoon Italian seasoning
  • 0.5 teaspoon ground cayenne pepper
  • 0.5 teaspoon fennel seed
  • 2 pounds pork loin
  • 2 tablespoons olive oil, divided
  • 5 cups chicken broth, divided
  • 0.5 cup rose wine
  • 4 large red and green Pueblo chile peppers
  • 6 tomatillos, husked and halved
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 (14.5 ounce) can diced tomatoes in juice
  • 1 tablespoon potato starch
  • 2 teaspoons cold water
Instructions:
  • Combine cumin, coriander, cilantro, garlic herb seasoning, Italian seasoning, cayenne pepper, and fennel in a bowl to create a flavorful seasoning mixture. Gently massage 2/3 of the seasoning mixture onto the pork loin.
  • In a stovetop pressure cooker, heat 1 tablespoon of oil over medium heat. Sear the pork loin until golden brown on each side, approximately 3 minutes per side. Then, transfer the pork to a plate.
  • Add 2 cups of chicken broth and rose wine into the pressure cooker and bring it to a boil while gently scraping the bottom to release any flavorful browned bits. Place the pork loin back into the cooker, cover, and bring it to high pressure following the manufacturer's instructions. Reduce the heat to low and let it cook for about 1 hour.
  • Safely release pressure following the manufacturer's instructions. Place the pork loin on a cutting board and allow it to cool.
  • Position the oven rack 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil and arrange chile peppers on top.
  • Roast the peppers until they are beautifully blackened and blistered, for about 5 to 8 minutes. After that, transfer them into a bowl and cover tightly with plastic wrap. Let the peppers cool for roughly 20 minutes. Remove the stems, peel off the skin, and deseed the peppers before dicing them up.
  • Place tomatillos in a hot, dry skillet over medium-high heat in a single layer. Cook, turning occasionally, until softened and skins are blistered, 5 to 10 minutes. Repeat with remaining tomatillos. Dice the tomatillos.
  • Puree half of the tomatillos and half of the roasted peppers in a food processor until smooth.
  • In a small skillet, warm the remaining 1 tablespoon of oil. Sauté the onion until softened, approximately 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Then, remove from heat.
  • Using two forks, shred the pork loin and transfer it to the pressure cooker. Mix in the remaining 3 cups of chicken broth, diced peppers, diced tomatillos, tomatillo-pepper puree, onion mixture, and diced tomatoes. Add the rest of the seasoning mixture, salt, and pepper. Bring to a boil, then cover the pressure cooker.
  • Following the manufacturer's instructions, bring to high pressure. Simmer for 20 minutes, then safely release pressure following the manufacturer's guidelines.
  • Combine potato starch and cold water in a small bowl until fully dissolved. Transfer the mixture to the pressure cooker, stirring to ensure it is well incorporated.

Similar Recipes