Ingredients
Scale
- 3 lb pork roast, cubed
- 1 cup broth, beef, chicken or vegetable
- 2 cup enchilada sauce, green or salsa verde
- 1 small onion, diced
- 12 oz jalapenos, in can, diced
- 12 oz green chiles, in can, diced
- 2 tbsp olive oil
Instructions
- Optionally remove fat from the pork roast and cube it into 1.5-inch pieces.
- Set the Instant Pot to sauté, add olive oil, and brown the pork roast. Then turn off the pot.
- Remove the meat and deglaze the pot with 1 cup of broth, scraping any bits off the bottom. Leave broth in the pot.
- Return the pork to the pot and add the diced onion and enchilada sauce.
- Close the lid and steam valve, then set to high pressure for 30 minutes.
- Perform a quick release and add the diced jalapenos and green chiles.
- Replace the lid, close the steam valve, and set to high pressure for another 10 minutes.
- Perform a quick release again and enjoy!
Notes
For a milder version, consider using fewer jalapenos.
You can use different types of broth based on your preference.
Serve with warm tortillas for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 456
- Sugar: 2g
- Sodium: 1020mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 47g
- Cholesterol: 132mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.