Ingredients
Seasoning Mixture:
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1 ½ tablespoons ground cumin
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½ teaspoon ground coriander
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½ teaspoon dried cilantro
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½ teaspoon garlic and herb seasoning
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½ teaspoon Italian seasoning
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½ teaspoon ground cayenne pepper
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½ teaspoon fennel seed
Chili:
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2 pounds pork loin
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2 tablespoons olive oil, divided
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5 cups chicken broth, divided
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½ cup rose wine
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4 large red and green Pueblo chile peppers
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6 tomatillos, husked and halved
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1 onion, chopped
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3 cloves garlic, chopped
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1 (14.5 ounce) can diced tomatoes in juice
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½ teaspoon salt
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½ teaspoon ground black pepper
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1 tablespoon potato starch
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2 teaspoons cold water
Directions
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Mix cumin, coriander, cilantro, garlic herb seasoning, Italian seasoning, cayenne pepper, and fennel in a bowl to make seasoning mixture. Rub 2/3 of the seasoning mixture over pork loin.
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Heat 1 tablespoon oil in a stovetop pressure cooker over medium heat. Add pork loin; cook until browned, about 3 minutes per side. Transfer to a plate.
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Pour 2 cups chicken broth and rose wine into the pressure cooker. Bring to a boil, scraping the bottom to loosen browned bits. Return pork loin to the cooker. Cover and bring to high pressure according to manufacturer's instructions. Reduce heat to low and cook, about 1 hour.
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Release pressure carefully according to manufacturer's instructions. Transfer pork loin to a cutting board; let cool.
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers on top.
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Roast until peppers are blackened and blistered, 5 to 8 minutes. Place in a bowl and seal with plastic wrap. Allow peppers to cool, about 20 minutes. Stem, peel, and seed the peppers; dice.
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Heat a dry skillet over medium-high heat. Add some tomatillos in a single layer; cook, turning occasionally, until softened and skins are blistered, 5 to 10 minutes. Repeat with remaining tomatillos. Dice tomatillos.
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Combine 1/2 of the tomatillos and 1/2 of the roasted peppers in a food processor; puree until smooth.
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Heat remaining 1 tablespoon oil in a small skillet. Add onion; cook and stir until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
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Shred pork loin with 2 forks; add to the pressure cooker. Stir in remaining 3 cups chicken broth, diced peppers, diced tomatillos, tomatillo-pepper puree, onion mixture, and diced tomatoes. Add remaining seasoning mixture, salt, and pepper. Bring to a boil; cover.
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Bring to high pressure according to manufacturer's instructions. Reduce heat and cook for 20 minutes. Release pressure according to manufacturer's instructions.
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Mix potato starch and cold water in a small bowl until dissolved. Pour into the pressure cooker, stirring well to incorporate thoroughly.
Nutrition Facts (per serving)
183 | Calories |
8g | Fat |
8g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 183 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 2g | 11% |
Cholesterol 45mg | 15% |
Sodium 692mg | 30% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 1g | 5% |
Total Sugars 4g | |
Protein 17g | 34% |
Vitamin C 78mg | 86% |
Calcium 46mg | 4% |
Iron 3mg | 15% |
Potassium 415mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.