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please can you send me an email for electric pressure cooker recipe for Spanish or Mexican shredded pork with salsa verde sauce, and I would use the jar of salsa verde sauce ready made by la costena since I am disabled, and it is easier. also tasty and less work for me.
my slow cooker croaked yesterday so I hope this shredded pork with salsa verde recipe can be also made in my electric pressure cooker, and many thanks and blessings.
p.s i really .love your web site, tips, and other recipes too.
Hi Raven, thanks for the kind words about my website. I spend a lot of time coming up with recipes, testing them, researching cooking related issues, and writing things up, so its lovely to hear that you’ve enjoyed my work.
I’m not sure exactly what you’re looking for, but I have a Green Posole Recipe that sounds a lot like what I think you’re looking for. If you don’t want the hominy in it, you could omit it, and then just serve the pork in green sauce over rice or potatoes instead. And if you don’t want to, or can’t, cut up the pork into small pieces, just put the whole pork shoulder or pork butt in the pressure cooker (up to 5 lbs.) and pressure cook it on high for 55 minutes, using natural pressure release.
P.S. Sorry to hear about your crock pot. My sister has broken several crock pot pots in the past several months herself.
I already replied to you from my email and thank you for the information for the green posole recipe.
I plan on using 3 and 1/4 lbs of 1 inch cubed pork shoulder in this green posole recipe and I will also 8 chopped fresh plum tomatoes, and one 20 ounce can of La Costena refried black beans, so in view of these additional additions to the original green posole recipe, should I increase the pressure cooking on high mode time to about 50 minutes, and then let the pressure drop of its own accord and add the seasoning at the end? (i believe there will be enough liquid released from everything else so the green posole will look like a thick stew but not burn in the pressure cooker on high mode).
As I stated in my earlier email reply to you I will be using either brown rice or even Quinoa which should absorb all the posole flavors and also taste nutritious and delicious.
thanks again for your input and I will make a notation on the green posole recipe print out when you reply for future reference.
If you’ve cubed the pork shoulder, and the beans are canned, which means they’ve been precooked, then there’s no reason to increase the time cooked under pressure. In fact, if you increased it to 50 minutes, especially with brown rice or quinoa, you’d have a real mess on your hands. And I’d recommend using brown rice instead of quinoa because quinoa cooks much faster than brown rice, and will be done long before your pork has cooked. (Or cook the quinoa separately.)
The pork will add liquid to the pot, as will the tomatoes. As for the beans, if they’re canned and have already been cooked, there’s no need to add them until after you have pressure cooked the rest of the dish. The residual heat after pressure cooking will warm them up nicely. Worst case, you could put the electric pressure cooker on “saute”, with the lid off, and just simmer the beans for a few minutes after you pressure cook the rest of the stew. If you add already cooked beans to the stew and pressure cook them, you risk overcooking them and turning them to mush, or they could absorb too much of the liquid, or worse, since beans contain starch, they could disintegrate into a gluey, sticky mess. I’d really recommend adding the beans at the end, after you’ve pressure cooked everything else.
Oh, and go ahead and add the spices before pressure cooking. The additional ingredients you mentioned won’t change when the spices should be added, and the amounts of the spices were determined assuming they would be pressure cooked, so adding them afterward might throw off the flavor.
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