Pressure Cooker Chile Verde

Low psychological pressure, high barometric pressure.

So I broke down and bought a pressure cooker.  I got the 6 quart Instant Pot. This thing kicks ass!

What to make for the maiden voyage? Just as I asked that question I got into a discussion about who makes the best Chile Verde around here.  (La Casita, but that is for another day.)  It was then that I realized that Chile Verde was the best thing with which to inaugurate my pressure cooker.

Here's what you'll need;

• 3 to 4# Boneless Pork Shoulder (pork butt) cut into .75 to 1 in cubes (discard anything with too much gristle or fat) 
• 4 to 5 tomatillos (leaves and stems removed – quartered)
• 2 Poblano peppers (seeded and membranes removed) coarsely chopped
• 2 Anaheim peppers (as above)
• 2 Jalepenos (as above)
• 1 med onion (yellow) coarsely chopped
• 3 cloves of garlic (minced) or 3 in from the squeeze tube
• 1.5 Tbsp cumin seeds
• ½ Tbsp oregano (chop up fresh Mexican oregano if you can get it)
• 1 tsp ground pepper
• 1 Tbsp fish sauce (or ½ tsp salt)
•  ¾ cup chicken stock
• 1 bunch of cilantro (chopped)
• 2 Tbsp flour
• salt to taste

Chop the pork into 1 in cubes. Season with salt and pepper and half a Tbsp of the cumin.

Put 1 Tbsp oil into the bottom of the pressure cooker set on saute.

Brown the pork cubes in batches in the pressure cooker.

Add all the ingredients, but only half the cilantro (and not the flour) to the pork in the pressure cooker and stir to combine.

Seal the lid and cook on high pressure for 60 minutes.

After the cook, allow the cooker to naturally cool for at least 10 minutes.

Vent the cooker and open the lid.

Add most of the remaining cilantro and sprinkle the flour over the contents. Use a potato masher to gently mash the ingredients.  We just want to slightly break up the pork and mix in the flour.  Or use a spoon if you want to leave the pork in the big chunks.

Be careful! This dish is hot!

Taste for salt and spice. It usually needs another 1/2 tsp salt.

Serve with rice, tortillas, or over a quesadilla and garnished with cilantro and lime.

My preferred serving is to make a quesadilla with Mexican cheese and then put a spoonful of Chile Verde over the top.

On another note, one could up the ante by charring and peeling the peppers and/or tomatillos...

Cheladas

Not just for breakfast anymore!

Sorry for the long dark period. I started my school year and got super busy for awhile.  Time to rejoin the living.  And what better way than with a quick recipe for my latest favorite cocktail -- the Chelada.

This beverage goes by the name Chelada, Michelada, Cahavela, and Bloody Beer -- among others.  I don't really respect the differences, I just want to show you how to make mine.

If you know me you'd know that I don't like recipes that are overly complicated and/or have too many ingredients.  If you read other sites about Bloody Marys and Cheladas you will see that most people put 20 ingredients in there.  Also, I don't like regular Clamato.  I thought that it was the clam juice I didn't like, but it turns out that it is just too thin for my tastes.  This Clamato Preparado is just what the doctor ordered. 

You'll need;

• 12 pack of cold mexican beer (I use Pacifico)
• 4 bottles of Clamato Preparado 
• 3 limes
• Ice
• 1 tsp regular sea salt (or kosher salt)
• 1/2 tsp smoked salt (not optional)
• Worcestershire (optional)
• Cholula Sauce (optional)

Cut the limes into quarters.

In a saucer mix the 2 types of salt.

Use the lime to moisten the rim of your glasses. Run half of each rim in the salt mix.

Squeeze the lime into the glass and toss away.  Fill the glass halfway with ice.

Add equal parts beer and Clamato.  I usually subtract a couple of ounces from the overall volume of the glass and then cut that in half to figure out how much of each to put in.  After the first one you can eyeball it.

Stir once and serve.  If you think it needs to be hotter you can add a drop or two of Cholula or Tapatio (don't use Tabasco, please).  If you think it needs more earthiness you can add a drop of Worchetershire.

The ice is actually optional, but it will slow you down.

When I am feeling lazy I just add equal parts beer and Preparado, but I really feel that the smoky salt and the hint of lime help out a lot.

Another satisfied customer.