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Multi Cooker Pork Recipes
Chilli Verde
Method – Slow Cook
Open the lid and press the Brown button and then Start. Season the
pork pieces. Heat the canola oil. Add the pork pieces and cook for 2
minutes. Add the mild green chilies, tomatillos, onion, garlic, jalapeno,
stock, tomatoes, oregano and cumin and stir briefly to combine. Cook
for a further 4 minutes. Press cancel when finished browning. Next
press the Slow Cook button, set 4 hours on the timer and then Start.
Close the lid and make sure that the pressure limiting valve is set on
Exhaust. Garnish and serve with corn Tortillas.
Method – Pressure Cook
Open the lid and press the Brown button and then Start. Season the
pork pieces. Heat the canola oil. Add the pork pieces and cook for 2
minutes. Add the mild green chilies, tomatillos, onion, garlic, jalapeno,
stock, tomatoes, oregano and cumin and stir briefly to combine. Cook
for a further 4 minutes. Press the cancel when finished browning.
Close the lid and lock. Press the High Pressure button, and then set
the timer to 20 minutes and press Start. Make sure that the pressure
limiting valve is set on Airtight. To open the lid, turn the pressure
limiting valve to Sealed. Wait until the pressure has reduced and the
safety release function allows you to open the lid. Garnish and serve
with corn Tortillas.
Ingredients ( Serves 6)
- 2tbsp olive oil
- 1kg boneless pork shoulder, cut
into -cubes
- 1 small white onion, finely
chopped
- 2 garlic cloves, chopped
- 1tsp ground cumin
- 1tbsp dried oregano
- 1 large jalapeno chili
- 400g cans of diced, roasted
mild chillies
