Mike's green chile

You can vary some of the richness by cooking the pork, onions and roux to a darker shade of done. You can increase the amount of roux to make a thicker soup. I often use 3/4 cup before I get the consistency I like. Just remember to add it a bit at a time and let it incorporate in Hot liquid to remove any lumps and check consistency. It will continue to thicken a little as it sets. You can use any diced and trimmed cuts of pork in this recipe.

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Step 1

Heat Insta on med-high Saute setting

Step 2

Brown pork in 2 batches and remove to plate (8-10min per batch), then saute onion 2-3min, then garlic and spice mix 1min.

Step 3

Set aside 1/2 the onion & spice mix for later, then add stock and pork and pressure cook on high 20min. Turn off Insta let sit 10min b4 release.

Step 4

Add the remaining ingredients and the other 1/2 onion mix, then pressure cook on high 5 min. Quick release pressure.

Step 5

Add roux on 1/4c increments while chili is still hot and stir gently until roux is combined. I find it easier if I make a little well in the liquid to stir in the roux to remove any lumps.