Cap'n
5 year old buck +
Electric Pressure cooker.
My cooker is 4 qt some are bigger, just adjust as needed.
I took this recipe and cut it in half and substituted venison for the pork and I cooked mine in bacon ( OF COURSE). Cooked on high for 16 min and did natural pressure release.
This was done with a neck roast and a good sized shank, it came to 4 lbs of meat so I made 2 pots of it. On the second one i added 2 whole cayenne peppers just for a different flavor. really liked it, we froze it for later.
I'm sure this same thing could be done in a crock pot.
Chili
My cooker is 4 qt some are bigger, just adjust as needed.
I took this recipe and cut it in half and substituted venison for the pork and I cooked mine in bacon ( OF COURSE). Cooked on high for 16 min and did natural pressure release.
This was done with a neck roast and a good sized shank, it came to 4 lbs of meat so I made 2 pots of it. On the second one i added 2 whole cayenne peppers just for a different flavor. really liked it, we froze it for later.
I'm sure this same thing could be done in a crock pot.
Chili
- 4 pounds pork shoulder, cut into 11/2 inch cubes (trim off as much fat as possible)
- 2 teaspoons Diamond Crystal Kosher salt
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 1/2 teaspoon Kosher salt
- 4 cloves garlic, crushed
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano (preferably Mexican oregano)
- 1 cup chicken stock (preferably homemade) or water
- Juice of 1 lime
- Salt and pepper
- Quick Salsa Verde: Mix the canned diced chiles and tomatillo salsa in a medium bowl.
- Brown the pork: Sprinkle the pork with the 2 teaspoons kosher salt. Heat the oil in the pressure cooker pot over medium-high heat until shimmering. (Saute mode in an electric PC). Brown the pork in two to three batches – put pork cubes in the pot without crowding, and brown each batch of pork on one side, about 4 minutes. Transfer the pork to a bowl with a slotted spoon, leaving as much fat behind as possible.
- Saute the aromatics and toast the spices: There will be extra fat in the pot from the pork; pour out the fat to get down to 1 tablespoon. Add the onions to the pot and sprinkle with the 1/2 teaspoon of kosher salt. Saute the onions until softened and starting to brown around the edges, about 5 minutes, scraping often to release any browned pork bits from the bottom of the pot. Make a hole in the middle of the onions and add the garlic, cumin, coriander, and oregano. Cook until you smell the garlic and spices, about one minute, then stir into the onions.
- Pressure cook the chili: Stir the chicken stock, salsa verde, pork, and any pork juices in the bowl into the pot. Lock the lid and cook at high pressure for 30 minutes in an electric PC (manual mode is high pressure in an Instant Pot PC), or 25 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
- Serve the chili: Stir in the lime juice. Taste and add more salt and pepper if it needs it. (Homemade salsa verde will need more salt; the quick version from cans probably does not – canned ingredients already have a lot of salt. Go by taste; If the chili tastes flat, it needs more salt.) Serve.
