YELLOW CHILE RECIPES

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.

Steps:

• Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
• Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
• Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
• Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.