Saw an Instant Pot version on another forum and combined it with the version I already had in the files. Came out just gangbusters. Happy New Year to all of you!

Pork chile verde hybrid

From Master’s Instapot and Bill Trujillo’s Ifish classic

3-pound pork loin, cut into 1 – 1 1/2-inch cubes
3 large poblano chiles
5 tomatillos
1 medium yellow or white onion
4 Hatch chile peppers
1 tablespoon garlic powder (or 3 cloves, crushed and minced)
½ teaspoon ground cumin
1 tablespoon Mexican oregano
1/3 cup flour, or more as needed
½ cup white wine
2 cups water and 2 tablespoons chicken bouillon
½ cup Las Palmas chile sauce, red or green
Pepper to taste. There is a lot of salt in the bouillon; don’t overdo it and if you do, juice of lime will re-balance
Cornstarch slurry to thicken if needed
3 tbsp cooking oil

Cube pork, trimming fat, place in bag with flour and shake to coat; brown in batches in oil in skillet.
Cut poblanos, onion and tomatillos in half; remove stems and seeds in poblanos; lightly brush with olive oil and roast on foil-lined cookie sheet at 450 for 10 minutes or so until they color, but do not burn.
Peel, seed and chop Hatch chiles.
Peel if possible and chop roasted poblanos, onion and tomatillos.
Transfer browned pork to Crock Pot and add the peppers, onion, tomatillos, Hatch chiles, and Las Palmas chile sauce. Deglaze skillet with white wine and add to Crock Pot.
Dissolve bullion in hot water and pour over mixture, stir, and cook on high for 3 hours and low for at least two until pork is tender.
Thicken with cornstarch or masa slurry if needed.
Serve over rice, with refried beans and cold beer.




12-30-2023

Thanks for sharing

Thank you for sharing

Oh dang - I’m in! My mouth is watering just reading the recipe.
Many thanks, I needed a new trick for pork loin - and I love green chili, so this should hit the spot!