Pressure Cooker Pork Tacos with Tomatillo Salsa

One of the main staples in South Texas is the taco and we eat them for breakfast, lunch and dinner. In fact, I believe that I could eat tacos every day and never get tired of them, so this recipe is perfect because it makes a big batch of scrumptious pork that you can eat on throughout the week. The pressure cooker does a great job of recreating that slow cooked taste in under an hour.

If you are like many people you probably received a pressure cooker for Christmas or are at least curious about this latest craze. My husband and I received our pressure cooker as an engagement present and it has sat in the box unopened for about a year now. To be honest I wasn’t exactly sure what a pressure cooker was or how to use it and on top of that, I was scared it might somehow explode on me. So for my first time using it I decided to make tacos and used a few different slow cooker recipes I have to create the following recipe and I must say I was pleasantly surprised with how easy and delicious it turned out. For this recipe I used the Fusion 6 qt. Electric Power Pressure Cooker XL.

Ingredients:

• 2 lbs Pork Loin Roast

• 2 tbsp Olive Oil

• 2 tsp Salt

• 1 tsp Black Pepper

• 1 tsp Cumin

• 1 tsp Oregano

• 1 tsp Garlic Powder

• 1 large Jalapeno, seeded and stem removed

• 2 Serrano Peppers, stem removed

• 1 Poblano Pepper, seeded and stem removed

• 1 lb Tomatillos, husks removed

• 3 Garlic Cloves

• ½ cup Cilantro

• 1 Onion, quartered

• 2 cups Chicken Broth

• 2 Bay Leaves

Toppings:

• Tortillas (I prefer corn)

• Queso Fresco

• Cilantro, roughly chopped

• Avocado, diced

Directions:

Turn the broiler on. Remove the husks from the tomatillos and cut them in half. Place them on a baking sheet with the serrano peppers, jalapeno and poblano pepper.

Broil until charred, about 6-7 minutes per side. Remove from oven and allow some time to cool. Remove the stems from the peppers, the skin of the poblano pepper and the seeds from the poblano and jalapeno peppers. (You may remove the seeds and stems prior to broiling if you prefer.) Place the tomatillos and peppers in a blender or food processor with the cilantro and garlic gloves and puree. Set aside.

In a small bowl mix together the salt, pepper, cumin, oregano, and garlic powder. Rub the spice mixture into the pork, coating all sides.

Heat the olive oil in a large skillet over medium heat and sear the pork, browning all sides.

Place the seared pork along with the oil from the skillet into the pressure cooker. Add the chicken broth, tomatillo salsa, onions and bay leaves. Give a quick stir and lock the lid. Press the chicken/meat button and cook for 40 minutes.

Once the pressure cooker has finished cooking use tongs to turn the pressure valve so the steam can be released. Once the steam has been released remove the meat from the pressure cooker and shred on a cutting board. Return the meat to the pressure cooker and mix with the tomatillo sauce.

Serve in tortillas topped with crumbled queso fresco, cilantro and diced avocado.

XOXO,

South Texas Blonde