Lakin/Thompson Recipes

Ingredients

1. 3-4 lbs pork shoulder (or country style ribs) cut into 2" cubes - trim fat
2. 2-15oz can chopped green chilies
3. 1-3 jalapenos (for medium to hot)
4. 1 16oz jar green salsa
5. 1 large yellow onion (diced)
6. 4 cloves garlic (minced)
7. 1 cup chicken stock
8. 1 teaspoon salt
9. 1 teaspoon pepper
10. 1 teaspoon oregano
11. 1 bunch cilantro
12. 2 tablespoon oil
13. 1/2 teaspoon cumin

Preparation- Pork

1. Cut pork into 2 inch cubes and put in a bowl.
2. Add diced onions, garlic,salt, pepper, cumin, and oregano and mix well.
3. Empty into large frying pan with 2 tbsp of oil and saute until browned on all sides. You can saute in insta-pot but do small batches (I find it easier to do in a separate pan)
4. Add to Insta-Pot

Preparation - Chili Verde

1. Add all ingredients except cilantro to insta-pot and stir.
2. Seal lid and pressure cook (high) for 30 minutes.
3. Let naturally vent or after 10-15 minutes slowly release steam.
4. Remove pork into a separate bowl
5. Add minced cilantro to the pot and blend all with an immersion blender until smooth.
6. Add pork back to the pot, stir and serve.

Notes

Serve with tortillas, beans and rice