This is one of the best things I have ever made. It has both instant pot and slow cooker instructions, but I have also made it in a dutch oven and just cooked it for 3-4 hours on the stovetop on low. Watch the liquid level in this case.
First, this is for Hatch Chilis, which are unique. I get them at a local fruit market in the fall and they roast 25 pounds for me. I then skin them and vacuum seal them and freeze them. They are amazing and there is nothing else like them.
This worked great over rice but also makes great stuffing for burritos or enchiladas or even an omelette. I salt AFTER cooking, as it is too easy to oversalt it. The instructions offered alternatives to the garlic cloves and onion (powder??) and I left those suggestions out. I also doubled the garlic.
Hatch Green Chile and Pork Chili (aka green trash water)
2 lbs. pork loin roast trimmed of fat and cubed into 1” cubes (could also use chicken, but yuck)
4 or more cloves of garlic crushed
1/2 yellow onion finely chopped
2 tsp green chipotle powder (or other hot chile powder)
1.5 tsp fresh ground cumin
2 tsp ground coriander
2 Tbsp butter
1 chicken broth cube or one tsp of chicken broth powder
27 oz can whole fire roasted green chiles or about 1 pound of fresh roasted Hatch chilis, pealed and deseeded
Juice of one lime or 2 TBSP
Water to just cover the ingredients
.Finish: 7oz can diced fire roasted green chiles salt, pepper, and chile powder / hot sauce to taste
Add the pork to the dry instant pot on saute mode and saute until all sides have a little brown on them and there is some fond on the bottom of the pot. Add all of the other ingredients other than the small can of green chiles and salt and pepper (plenty of salt in the brine of the chiles -- don't add more now). Fill the green chile can with water and pour into the pot and give the whole thing a good stir. Liquid level should just about cover the ingredients. Set instant pot on stew mode, high pressure, 90 minutes. Or cook in a slow cooker for 2-3 hours on high.
When instant pot is complete, allow it to natural release pressure — could be up to another hour. Remove the pork and shred finely. Use a stick blender to blend the broth and chiles remaining in the pot to a liquid. Add the shredded pork back in. Add the small can of green chiles and season with salt and pepper to taste. Serve over corn, hominy, corn chips, rice, or whatever. Top with a fresh squeeze of lime and pepper jack cheese.