PORK GREEN CHILE RECIPE RECIPES

Steps:

• Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
• Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
• Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.

Steps:

• Season the pork generously with salt and pepper. Select Sauté on the Instant Pot and warm the oil. In batches, sear the pork until browned on all sides, about 8 minutes total. Using tongs or a slotted spoon, transfer the pork to a plate.
• Add the onions to the pot and cook, stirring occasionally, until tender and translucent, about 3 minutes.
• Stir in the cumin and garlic powder, return the pork to the pot, add the broth and chiles, and give everything a good stir. 
• Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Manual/Pressure Cook button and set the cook time for 1 hour at high pressure. 
• Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.
• Carefully remove the lid and, using a slotted spoon, transfer the pork mixture to a bowl. Using 2 forks, shred the pork.
• Add the cilantro, season with salt and pepper, stir well and let cool to room temperature. Using pot holders, lift out the inner pot, rinse well, and return the inner pot to the Instant Pot housing.
• In a large bowl, mix the corn masa mix, salt, and baking powder, then stir in 3 cups of the water until blended.
• Stir in the vegetable shortening, then knead the masa against the side of the bowl until incorporated. 
• Remove the husks from the water and pat dry. Place the husks on a work surface with the narrow ends facing you.
• One at a time, spread about 3 tablespoons of the masa mixture onto the widest part of a husk and top the masa with about 1 tablespoon of the pork mixture. Fold in the sides of the husk to enclose the filling, then fold up the bottom narrow flap of husk over the center and secure with a narrow strip of the husk. Repeat until all the filling is used.  
• Pour the remaining 1 cup water into the Instant Pot and insert the steam rack. 
• Arrange the tamales on the rack, standing them upright. Lock the lid in place and turn the valve to Sealing.
• Press the Manual/Pressure Cook button and set the cook time for 40 minutes at high pressure.  Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.
• Carefully remove the lid and transfer the tamales to a plate. Let stand for 15–30 minutes to set up before serving.