- 2 pounds boneless pork loin
- 2 ground cumin
- 1 tablespoon chili powder
- 1 paprika
- 2 dried basil
- 1 kosher salt
- 1/2 black pepper
- 1/4 cup vegetable oil (divided)
- 1/2 large onion (diced)
- 1 tablespoon minced garlic
- 1 can diced tomatoes (28 ounces)
- 1/2 cup chicken stock
- 1 can kidney beans (drained, 15 ounces)
- 1 can diced chilis (4 ounces)
- 2 tablespoons cornstarch
- 2 tablespoons water
- Cut the pork into chunks about 1-2 inches in size and transfer to a bowl.
- In a small bowl combine the cumin, chili powder, paprika, basil, salt and pepper.
- Toss the pork with the seasoning.
- Set your Instant Pot on sauté mode and add 2 tbsp of the vegetable oil.
- Once the oil is hot add half of the pork and sear for a couple of minutes. Transfer to another bowl and repeat with the remaining pork. Set pork aside after searing.
- Add the remaining oil to the pot and then add the onions stirring for 1 minute.
- Add the garlic and stir.
- Pour the full can of tomatoes into the pot along with the stock, beans and chilis.
- Add the pork and stir well.
- Set the Instant Pot to meat setting and cook for 30 minutes at high pressure.
- After 30 minutes, release the steam and open the pot.
- Stir and test a piece of the pork, it should be tender and fall apart. If not it may need another 5 minutes.
- Once the pork is done combine the water and cornstarch until dissolved.
- Add the cornstarch mixture and using the saute setting stir for 1-2 minutes until the chili thickens.
- Serve over rice with fresh cilantro.
- NOTE: Using cornstarch and water to thicken the chili is optional. It may be the perfect consistency for you. Pork is best when cooked to 145°F, with a 3 minute rest.
Recipe courtesy of Yummly.com
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