2 tbs oil for sautéing
2 large yellow onions
6 large jalapeños
4 serano chilies
10 tomatillos
12-15 Anaheim peppers
4 cups of chicken broth
1 tsp pepper
1 tbs cumin
1 tbs oregano
1 tsp ground coriander
2 tsp salt
5 lbs pork shoulder roast
2 tbs cornstarch
1/4 cup water
If using the instapot turn on the sauté feature and add oil. If using a slow cooker make this in a pot
Seed and largely chop the jalapeños and seranos. Add to pot
Largely chop the onion and add to pot.
Saute on high until soft.
For the slow cooker sear the outside of the meat.
While the rest saute, put the Anaheims and tomatillos on a baking tray and bake at 350 for about 25 minutes until roasted.
Remove the Anaheim from the oven and place in a zip lock bag to steam for about 5 minute so they are easier to peel.
Going back to the pot. Add in the chicken broth and seasonings. When that heats up a bit add in the tomatillos and Anaheims. (You can chop these first or not)
With an immersion blender, chop the vegetables into an even sauce consistency. If using a slow cooker transfer sauce into the pot of the cooker and add in the meat.
Or... Cut the pork into large chucks and add to the instapot.
Pressure cook on high for an hour followed by a natural release for 20 minutes and finish with a quick release. Slow cook on high for 4-6 hours or low for 8-10 hours.
Remove the pork and shred.
While the pork is out add the cornstarch to the water and mix throughly. Add into the instapot with the broth using the saute feature to heat it just until boiling.
Add the meat back into the sauce and serve.
Tips and Tricks!
If you're short on time or just hate roasting and peeling peppers you can use canned tomatillos and anaheims. If you use these just skip the roasting steps and add right into the broth after the chicken stock.
You can serve this with enchiladas, tacos, rice or burritos. Another option is to throw over some fries for a snack with some cheese.
XOXO Happy Cooking!
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