Cumin Pork And Poblano Corn
- 1 (2 1/2-pound) bone-in pork shoulder, trimmed
- 1 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups water
- 1 1/2 cups fat-free, lower-sodium chicken broth
- 1 tablespoon minced fresh garlic
- 4 poblano chiles, seeded and chopped (about 3 cups)
- 1 large red bell pepper, diced (about 1 1/2 cups)
- 4 cups fresh corn kernels (about 5 ears)
- 3/4 cup chopped fresh cilantro
- Lime wedges
- Pat pork dry with paper towels. Combine chili powder, cumin, 1/4 teaspoon of the salt, and black pepper in a medium bowl. Remove 1 tablespoon spice mixture; set aside. Add pork to remaining spice mixture in bowl, turning to coat.
- Remove lid from a 6-quart Instant Pot(R). Press Saute; use Adjust to select "More" mode. When the word "Hot" appears, swirl in 1 tablespoon of the oil. Add pork to inner pot; cook 4 minutes, browning on all sides. Remove pork from cooker; add 1 1/2 cups water and the broth, scraping pot to loosen browned bits. Return pork to cooker. Turn cooker off.
- Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Sealing" position. Press Manual; select "High Pressure," and use - or + to choose 40 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4). Remove pork from cooker; separate pork into bite-sized pieces.
- Strain cooking liquid through a fine sieve into a bowl; discard solids. Skim fat off cooking liquid; discard fat. Return skimmed liquid to cooker. With lid off, press Saute, and use Adjust to select "More." When mixture comes to a boil, cook until reduced to 2 cups (about 3 to 4 minutes). Pour sauce into a bowl; cover and keep warm.
- Turn cooker off. Remove inner pot from cooker; wash and dry thoroughly. Return inner pot to cooker. Add remaining 1 tablespoon oil to pot. With lid off, press Saute, and use Adjust to select "Normal" mode. When oil is hot, swirl to coat the bottom of inner pot. Add reserved 1 tablespoon spice mixture, garlic, poblano chile, and bell pepper. Cook, stirring constantly, 5 minutes or until crisp-tender. Stir in corn, and cook 4 minutes or until thoroughly heated. Turn cooker off. Stir in remaining 1/4 teaspoon salt and cilantro. Divide vegetable mixture among 6 plates. Top with pork and sauce; serve with lime wedges.
pork shoulder, chili powder, ground cumin, salt, freshly ground black pepper, extravirgin olive oil, water, chicken broth, fresh garlic, chiles, red bell pepper, fresh corn kernels, fresh cilantro, wedges
Taken from www.myrecipes.com/recipe/instant-pot-cumin-pork-and-poblano-corn (may not work)