Sun-Kissed Chili with Pork Loin

Follow our step-by-step guide on how to make Sun-Kissed Chili with Pork Loin.

1. Step 1

   Begin by mixing ground cumin, coriander, dried cilantro, garlic and herb seasoning, Italian seasoning, cayenne pepper, and fennel seed in a bowl to create a flavorful seasoning blend.

2. Step 2

   Generously rub two-thirds of this mixture over the pork loin, ensuring it’s thoroughly coated for maximum flavor.

3. Step 3

   In a stovetop pressure cooker, heat a tablespoon of oil over medium heat.

4. Step 4

   Sear the pork loin for about three minutes on each side until it’s beautifully browned, then transfer it to a plate.

5. Step 5

   Pour in two cups of chicken broth and a splash of rosé wine, bringing the mixture to a boil while scraping the bottom to release any delicious browned bits.

6. Step 6

   Return the pork loin to the pot, cover, and follow your pressure cooker’s instructions to bring it to high pressure.

7. Step 7

   Once at pressure, reduce the heat to low and let it cook for approximately one hour.

8. Step 8

   After cooking, carefully release the pressure and move the pork loin to a cutting board to cool.

9. Step 9

   Position your oven rack about six inches from the heat source and preheat the broiler.

10. Step 10

    Line a baking sheet with aluminum foil and arrange the chile peppers on top.

11. Step 11

    Broil the peppers until they are charred and blistered, which should take about five to eight minutes.

12. Step 12

    Once roasted, place the peppers in a bowl and cover with plastic wrap to steam for about 20 minutes.

13. Step 13

    After steaming, stem, peel, and seed the peppers before dicing them into small pieces.

14. Step 14

    In a dry skillet over medium-high heat, add tomatillos in a single layer and cook, turning occasionally, until they soften and blister, roughly five to ten minutes.

15. Step 15

    Repeat this process with the remaining tomatillos, then chop them finely.

16. Step 16

    In a food processor, blend half of the diced tomatillos with half of the roasted peppers until smooth.

17. Step 17

    In a small skillet, heat the remaining tablespoon of oil and sauté the diced onion until it softens, about three minutes.

18. Step 18

    Add minced garlic and cook until fragrant, about one minute, then remove from heat.

19. Step 19

    Shred the cooled pork loin using two forks and return it to the pressure cooker.

20. Step 20

    Stir in the remaining three cups of chicken broth, diced peppers, diced tomatillos, tomatillo-pepper puree, onion mixture, and diced tomatoes.

21. Step 21

    Incorporate the leftover seasoning blend, along with salt and pepper to taste.

22. Step 22

    Bring the mixture to a boil, cover, and then bring it to high pressure according to your pressure cooker’s guidelines.

23. Step 23

    Lower the heat and cook for an additional 20 minutes before releasing the pressure.

24. Step 24

    In a small bowl, dissolve potato starch in cold water, then pour this mixture into the pressure cooker, stirring well to combine and thicken the sauce.

25. Step 25

    Enjoy the rich flavors and tender textures of this delightful dish!.