Saint Charles Mesa Sun-Kissed Chili

Roasted chile peppers and tomatillos from the sun-kissed Saint Charles Mesa flavor this hearty shredded pork chili made in a pressure cooker.

• Preparation Time: 35 mins
• Cooking Time: 1 hr 51 mins
• Total Time: 2 hr 26 mins
• Calories: 183 Calories

Ingredients

• 1 onion, chopped
• 3 cloves garlic, chopped
• 2 tablespoons olive oil, divided
• 2 pounds pork loin
• 2 teaspoons cold water
• 1 (14.5 ounce) can diced tomatoes in juice
• 5 cups chicken broth, divided
• 1 tablespoon potato starch
• 4 large red and green Pueblo chile peppers
• 6 tomatillos, husked and halved
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 teaspoon ground coriander
• 0.5 teaspoon Italian seasoning
• 1.5 tablespoons ground cumin
• 0.5 teaspoon ground cayenne pepper
• 0.5 teaspoon fennel seed
• 0.5 teaspoon dried cilantro
• 0.5 teaspoon garlic and herb seasoning
• 0.5 cup rose wine

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Combine 1/2 of the tomatillos and 1/2 of the roasted peppers in a food processor; puree until smooth.

Step 6

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.

Step 7

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.

Step 8

Mix potato starch and cold water in a small bowl until dissolved. Pour into the pressure cooker, stirring well to incorporate thoroughly.

Step 9

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.

Step 10

Release pressure carefully according to manufacturer's instructions. Transfer pork loin to a cutting board; let cool.

Step 11

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.

Step 12

Bring to high pressure according to manufacturer's instructions. Reduce heat and cook for 20 minutes. Release pressure according to manufacturer's instructions.