Instant Pot Pork Chili Verde

Since I have a pretty severe allergy to tomatoes (my throat gets really itchy & feels like it's closing up), it's hard to find a really good chili & man I miss chili! I found this recipe & of course I had to try it. I learned awhile ago that tomatillos is not a tomato, but a berry and it doesn't bother me. Yay! This chili was really good. The tomatillos melted down & gave it such a good flavor. The only thing I didn't notice, until I tried it, was that it didn't call for any seasoning. I added my own at the end-my go-to's-onion powder & celery salt.

Pork Chili Verde (Pinterest):

1 tbsp oil
1 lb tomatatillos, chopped
3 cloves garlic, minced (I used Asafoetida powder)
3/4 c diced onion
2/5 c diced sweet potato
2 serrano peppers, minced, optional (I used jalapeno peppers with the seeds removed)
2 lb pork stew meat (pre-cubed)
1/2 c broth
2-3 tbsp chopped cilantro

Turn instant pot to saute. Add all ingredients except the broth & cilantro & saute 5 min, then turn off. Add broth & cilantro. Set instant pot to pressure cook for 20 min. Use the quick release method, stir well to help the sweet potatoes & tomatillos break down even further. Serve warm. Enjoy!




Ready to be cooked...

Enjoy!...

Quinoa Turkey Chili

Wow...it's been a long while since I've been on here! Thought I'd start posting things on here slowly again. I'm planning on purchasing a recipe book online soon where I can post everything but in the mean time, this blog works!

I've made this recipe twice now..the second time being tonight. I found it in Taste of Home's Healthy Cooking magazine. I loved it the first time I made it and I love it the second time as well. I gave this recipe to a family member and after telling her about it, I started craving it. It's really filling and it makes a lot. It freezes well too, which is a plus since I live alone. It calls for corn, but I omitted it both times. It also calls for an adobo pepper, which I couldn't find the first time, so I used red pepper flakes instead. I used the pepper this time around and it's a little too spicy for me so next time I make it, I'll just use the red pepper flakes again.

Here's the recipe (2 1/4 qt):

1 c quinoa, rinsed
3 1/2 c water, divided
1/2 lb lean ground turkey
1 large sweet onion, chopped
1 med sweet red pepper, chopped
4 garlic cloves, minced
1 tbsp chili powder
1 tbsp ground cumin
1/2 tsp ground cinnamon
2 cans (15 oz each) black beans, rinsed and drained
1 can (28 oz) crushed tomatoes
1 med zucchini, chopped
1 chipotle pepper in adobo sauce, chopped
1 tbsp adobo sauce
1 bay leaf
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1/4 c minced fresh cilantro

In large saucepan, bring quinoa and 2 c water to boil. Reduce heat; cover and simmer 12-15 min or until water is absorbed. Remove from heat; fluff with a fork and set aside.

Meanwhile, in a large saucepan (I used my Dutch oven) coated with cooking spray, cook turkey, onion, red pepper and garlic over med heat until meat is no longer pink and veggies are tender; drain. Stir in chili powder, cumin and cinnamon; cook 2 min longer.

Add black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper and remaining water. Bring to boil. Reduce heat; cover and simmer 30 min. Stir in corn (if using) and quinoa; heat through. Discard bay leaf; stir in cilantro.

Enjoy!