Green Chili Con Carne
Submitted by pman
Green chili con carne with cubed pork loin braised in tomatillos, fresh green chilis, cumin, and white wine in a pressure cooker. A New Mexican-style green pork stew.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
60 minThis green chili con carne flips the script on the red version. Cubed pork loin replaces beef, and tomatillos and green chilis replace tomatoes and red chili powder. The result is a bright, tangy, herbaceous stew with a completely different personality.
Browning the pork in batches is where the flavor foundation gets laid. Crowding the pot means steaming instead of searing, so the recipe wisely calls for cooking in thirds. Each batch builds a fond on the bottom of the pressure cooker that the green chilis and garlic deglaze when they hit the hot oil.
Tomatillos give the sauce its characteristic tartness. Combined with both fresh green chili peppers and canned chopped green chilis, you get layers of heat and vegetal flavor. Fresh cumin and a whisper of ground cloves add depth without overpowering the green flavors.
White wine is an unusual addition for chili, but it works beautifully here, adding acidity and a subtle fruitiness that complements the tomatillos. The pressure cooker turns everything tender in just 20 minutes, then a quick uncovered simmer concentrates the sauce.
Chef Tips
- Cut the pork into even 1½-inch cubes for uniform cooking. Smaller pieces overcook; larger ones stay tough.
- Get the oil truly hot before adding each batch of pork. If it doesn’t sizzle on contact, the pan isn’t ready.
- Follow your pressure cooker manufacturer’s instructions for releasing pressure. Never force the lid.
- Serve over cumin rice as suggested. Cook rice with a teaspoon of cumin for an aromatic base.
Variations
- Slow cooker version: Brown the pork, then transfer everything to a slow cooker on low for 6-8 hours instead of using the pressure cooker.
- Bean addition: Stir in a can of drained white beans during the uncovered simmer for a heartier stew.
Ingredients
Directions
Cut the meat into 1½-inch cubes Heat the oil in a pressure cooker. When it is quite hot, add about ⅓ of the meat cubes. Cook, stirring, until nicely browned. Using a slotted spoon, transfer the cubes to a platter. Add another third of the meat cubes and brown them. Transfer them to the platter. Brown the remaining meat cubes and transfer them to the platter. Add the green peppers to the fat remaining in the cooker and cook until wilted. Add the garlic and cook about 5 seconds, stirring. Return the meat cubes to the cooker. Add the remaining ingredients and mix well. Cover with the lid and add the pressure regulator. Cook 20 minutes. Remove the lid according to the manufacturer’s instructions. Cook down, uncovered, about 10 minutes or until the sauce is reduced slightly. Serve with cumin rice.
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