Green chili is one of those foods that, done right, far exceeds the sum of its parts. Pork, green chilies, onions, and garlic transform into a magical concoction the will warm your soul on a cold winter day…not that we’ve had to many of those this year in Colorado. However, eating this…you can sit and imagine the snow is flying and you are snug-as-a-bug.
Pork Green Chili
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Prep time:
Cook time:
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Serves: 12 servings
Ingredients
- 2-4 pounds pork riblets
- 2 24oz bags frozen Chopped Green Chile Peppers (I used mild)
- 4 large onions, chopped (~6 cups)
- 1 tablespoon garlic powder
- 8 cups chicken broth
- 1 16oz can diced tomatoes (optional)
- 2 tablespoons corn starch
- 1/2 cup water
- salt to taste
Instructions
- Brown riblets on “saute” in the Instant Pot
- Add onions and cook until tender (5-10 min)
- Add thawed green chilies, chicken broth, canned tomatoes in juice, and garlic powder
- Close lid and cook on the “Soup” setting fro the preset time
- When done, vent the steam to release the pressure (I place a towel loose over the vent to that the hot stem does not burn anyone) and remove lid
- Remove pork, set in a bowl to cool. Remove any bones, chop meat into bite size pieces and return to the pot.
- Mix corn starch and 1/2 cup water. Add to pot and cook until soup is thickened. (You can make more cornstarch/water slurry to add to the soup to reach the desired consistency.)
- Season with salt to taste
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