Citrus-Braised Pork Stew

By: Stephanie Izard

Citrus-Braised Pork Stew
cuisine icon Course
Dinner, Lunch
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Instant Pot Duo Crisp with Ultimate Lid
cuisine icon Keywords
30-60 min, 5 servings, boneless, cilantro leaves, cook 35 min, cut into strips, cut into wedges, dinner, finely sliced, freshly squeezed, instant pot duo crisp, instant pot duo crisp with ultimate lid, instant pot pressure cooker, jalapeno pepper, julienned, kosher salt, lime, lime juice, lunch, meat, medium, oil, orange juice, pork, pork shoulder, prep 20 min, salt, sliced, sour cream, stew, sweet onion, this little goat went to mexico spice, tomato paste, tortilla, white cabbage

prep icon Prep Time
20 min
cook icon Cook Time
35 min

serving icon Servings
5 Servings
Ingredients
  • 1.35 kg pork shoulder, boneless
  • 1 tbsp kosher salt
  • 1 tsp This little goat went to Mexico spice
  • 4 pieces corn tortilla, cut into strips
  • 1 tbsp oil
  • 65 g tomato paste
  • 240 ml orange juice, freshly squeezed
  • 240 ml sour cream
  • 1/2 tsp lime juice
  • 1/2 tsp salt
  • 180 g white cabbage, finely sliced
  • 1 piece Jalapeno pepper, sliced
  • 7 g cilantro leaves
  • 2 pieces lime, cut into wedges
  • 1 piece sweet onion, julienned
Instructions
  • For the pork: Cut the pork into approximately 1.5-inch cubes (does not need to be perfect).
  • Put the pork into a bowl and season with 2 tbsp of This Little Goat went to Mexico and 1 tbsp salt. Set aside for later use in the kitchen. 
  • To make the tortilla chips, toss the sliced tortilla ribbons in a small bowl with the vegetable oil until all of the strips are lightly coated.
  • Place in the inner pot with the pressure cooker plate removed and select Air Fry. Cook at 400°F for 4 Minutes.
  • Make sure to stir the chips halfway through the cooking process when prompted.
  • When finished, place it in a clean bowl and sprinkle with salt. Set aside.
  • Set the Instant Pot on Sauté on Level 6 and let it preheat, it will beep when ready, cover the bottom of the pot insert with oil using 1 tsp and let heat for about 1 minute.
  • Place half the amount of diced pork shoulder in the Instant Pot and cook on each side for 2 Minutes , or until golden brown. Remove and set aside. 
  • Repeat this process with the rest of the diced pork.
  • Keep the Instant Pot on Sauté Level 6 and add the onions and seared pork to the remaining oil, stirring for 2 Minutes or until the onions begin to become translucent.
  • Season with ½ teaspoon of salt and 1 tsp This Little Goat Mexico Spice. Continue to stir so the onions do not burn.
  • When finished stirring onions, hit Cancel.
  • Place all the pork, tomato paste, and orange juice into your Instant Pot. Close and lock the lid and turn the steam release handle to seal it.
  • Set your Instant Pot to Pressure and sit back and relax. Cook for 22 Minutes and select quick release on the steam option and start it up.
  • To make the sour cream, combine the sour cream with 1/4 tsp This Little Goat Went to Mexico Spice, 1 tsp lime juice, and salt to taste, and whisk until completely incorporated.
  • Keep it refrigerated until ready to serve.
  • When there are a couple minutes left in the stew, toss together the cabbage, tortilla chips, a sprinkle of This Little Goat Went to Mexico spice, salt to taste, 1/2 tsp lime juice, and thinly sliced chilies, being careful not to break the chips in a medium bowl.
  • When the Instant Pot has completed its cooking, remove the lid and, using a large ladle, scoop out a portion of the pork stew and place it in a large bowl.
  • Top with a dollop of sour cream, the tortilla-cabbage salad, then garnish with fresh cilantro and lime wedges.
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