Instant Pot Tomatillo Pork and Bean Stew

This Sunday, come visit the Fairmount Neighborhood Farmers Market between 10 am - 2 pm on the corner of Agate and 19th Ave. for fresh produce from Camas Swale Farm and pastured meat and poultry from Fair Valley Farm and Fog Hollow Farm. 

Camas Swale has gorgeous tomatillos on offering. I love searing them in a cast iron skillet to make a delicious roasted salsa with layers of flavor that belie the ease of preparation. The drizzly weather reminded me of another favorite tomatillo dish of pork and white bean stew, based on a Rick Bayless recipe and made in a slow cooker. Here I adapted it for an instant pot pressure cooker and incorporated a step of searing the tomatillos for extra flavor. I also incorporated some roasted Hatch green chiles that Market of Choice sold every Friday in August, but other roasted chiles would work fine. I served the stew over rice with corn tortillas and seared summer squash on the side and it was a huge hit with hungry kids after a long day of school and sports practice.

Instant Pot Tomatillo Pork and Bean Stew

serves eight and freezes well

1 lb tomatillos
6 garlic cloves
several green chiles of desired heat (e.g. 2 poblano, 1 hatch)
1 bunch cilantro
~3 lb pork shoulder
1 Tbsp canola oil
salt
2 cups white navy beans, soaked overnight in salted water
lime

1. Husk and rinse the tortillas. Heat a large cast iron skillet over medium high and sear the tomatillos whole until they are well charred. Transfer the tortillas to the insert pot of a pressure cooker. In the same skillet, sear the green chiles until charred, then remove to a bowl, cover with a plate, and allow to steam and cool. At the same time you can throw in the unpeeled garlic cloves and roast them until they start to blacken, then remove and cool. Peel the charred skin from the peppers, remove the seeds and membranes from the inside, and add to the pot. Peel the garlic and add to the pot. Rinse and roughly chop the cilantro and add to the pot. Use an immersion blender to blend the contents of the pot until smooth. Taste and season with salt and chile pepper if you would like more heat (or sear and blend in more green chiles). 

2. Cut the pork into 1 1/2 inch chunks and season well with salt. In the same skillet, add a little neutral oil to coat the pan and then sear the cubes of meat well on each side, working in batches so as not to overcrowd them. Transfer them to the pot and immerse in the tomatillo sauce. Turn on the pressure cooker and cook the meat in the tomatillo sauce for 30 minutes on high. Allow the pressure to release naturally. 

3. Drain the soaked beans and add them to the pot. Make sure they are completely submerged in liquid, and if not, add a cup or two of water (or reserved bean broth from a previous batch of beans). Cook on high pressure for 25 minutes and allow the the pressure to release naturally. Taste the sauce and add more salt and chile pepper as needed. Brighten with fresh lime juice. Serve with rice and tortillas.

This can also be cooked slow in a slow cooker or in low oven in a Dutch oven.