Going to take a stab at this. My planned tweaks: chicken stock, corriander, oregano, chili powder, canned green chiles plus the cumin to the pot with veggies and pork. After pressure cook, remove pork and shred, add back to mixture. Add a can of great white northern beans. Simmer on saute to reduce liquid to chili consistency. We shall see.

I make this every year and did it last night for the first of our real cold weather night.

I subbed beef for pork and kept everything else the same and served it with corn tortillas, avocado, and a lime wedge. That lime adds so much umph to it and we just love the dish!

Made the OP Instant Pot recipe for the second time yesterday. So good!

Spot on !!!!!!!!!!!! If you like a more chili version of this recipe. Topped with lime, avocado, sour cream and cheese. A keeper. New Mexico verde chili.

Marcus Aurelius said:

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Going to take a stab at this. My planned tweaks: chicken stock, corriander, oregano, chili powder, canned green chiles plus the cumin to the pot with veggies and pork. After pressure cook, remove pork and shred, add back to mixture. Add a can of great white northern beans. Simmer on saute to reduce liquid to chili consistency. We shall see.

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Sounds like you made something similar to this. https://www.seriouseats.com/quick-and-easy-pressure-cooker-chicken-black-bean-stew-recipe

I took that recipe and subbed a ham hock for the andouille, and a whole chicken for the leg quarters (skinned, and the white meat added after everything else as cooked), it was outstanding.

Added 2 cans of beans. Amazing

Think next time I make it I'll add a can of drained and rinsed white hominy at the end and set on warm for a few minutes.

How do you get small amount of pork butt? I usually only see 7-10 lbs available in store (Kroger/Tom Thumb) but the recipes I see call for 2-3 lbs. Do you freeze the extra for later use or go to a butcher for the correct weight?

I just go to the meat counter (HEB) and ask for a 2, 3 or 4 lb. boneless pork butt. I would think the meat counter at most grocery stores would accommodate such a request.

Thanks. I tried my normal Kroger location (in Dallas suburbs) and it was no go a getting that amount. Glad to hear other places do. Trying Tom Thumb next.

Robert C. Christian said:

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How do you get small amount of pork butt? I usually only see 7-10 lbs available in store (Kroger/Tom Thumb) but the recipes I see call for 2-3 lbs. Do you freeze the extra for later use or go to a butcher for the correct weight?

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I use what I need for the stew and use the rest to make carnitas or pork confit for rilletes or other things like a sausage

This was part of our Easter lunch yesterday, along with rice, beans, beef fajita, queso, etc.

There was ZERO green pork leftover.

Great recipe for a crowd.

It definitely needs to have salt added, as does pretty much any recipe that you cook. I usually add a scoop of better than bouillon chicken to it before blending. Works great.

Robert C. Christian said:

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How do you get small amount of pork butt? I usually only see 7-10 lbs available in store (Kroger/Tom Thumb) but the recipes I see call for 2-3 lbs. Do you freeze the extra for later use or go to a butcher for the correct weight?

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I use the pork country style ribs (pork shoulder cut) when I make it and it works out great.

I made this Sunday and wow! Things I will change after reading this thread: season and roast the pork cubes to get some flavor in them before they go in the pot, and more salt. Other than that, fantastic. My wife couldn't believe how well it came out since it was cooked in the pressure cooker, but I trust Kenji.

I've thought about browning the meat and roasting the veg, and then dumping it into the pressure cooker and seeing what happens. The cut and dump original version is really good to make an excellent weeknight meal.

Made the pork version about 3 weeks ago and followed the recipe exactly. Was really tasty, but I thought it actually had too much pork.

Made the chicken version last night. Interesting that the pork recipe called for 4 lbs of pork but the chicken version called for only 3 lbs of chicken (thighs & drums) with bone in. I thought the meet to sauce ratio was about right for the chicken version.

For the chicken version I did brine the chicken for a few hours before putting it in the pot and reduced the amount of salt added. I also like to remove the skin of the pablanos by blistering them and washing off under cold faucet.

Both were excellent and so easy to make. Will definitely become a staple recipe at our house.