Citrus-Braised Pork Stew


  • 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
  • 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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