Use a pressure cooker to create this luscious pork chili green with fresh ingredients like tomatillos, cilantro and poblano peppers. Juicy pork shoulder or Boston Butt is used for it’s wonderful marbling.
- 3 lb pork shoulder(Boston Butt)
- 3 lbs fresh tomatillos
- 1 bulb garlic cloves
- 1 bunch fresh cilantro
- 1 large poblano pepper
- 1 large white onion
- 2 tsp Grilled Chicken Seasoning
- 1/4 tsp Harvest Eating Northern Italian Seasoning
- 1 15 oz can garbanzo beans
- 1 15 oz can norther white beans
- 5 cups water
- shredded sharp cheddar cheese (white or yellow)
- 2 tbs sour cream
- 1 tbs fresh salsa
- more fresh cilantro
1-In a large oven safe pan add tomatillos, gar;lic, onion and poblano pepper. Toss with olive oil, salt and pepper. Place under preheated broiler and broil about 25 minutes turning once to achieve a nice char.
2-While the veggies are broiling sear the pork in the presser cooker of stock pot turning once to get a nice dark caramelization.
3-Add vegetables and their juices, chicken seasoning, garbanzo beans, water and bring up to pressure and cook for 1 hour.
4-Let pressure release using the direction that come with your pressure cooker, then remove pork and set that aside. Add other can of beans, cilantro, some Northern Italian seasoning, and then add the pork which you need to shred.
5-Serve a bowl of chili then garnish with cheese, sour cream, salsa and corn chips.