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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 111 minutes, Preparation Time - 35 minutes

• Source

  All Recipes

| 1. Mix cumin, coriander, cilantro, garlic herb seasoning, Italian seasoning, cayenne pepper, and fennel in a bowl to make seasoning mixture. Rub 2/3 of the seasoning mixture over pork loin. | 2. Heat 1 tablespoon oil in a stovetop pressure cooker over medium heat. Add pork loin; cook until browned, about 3 minutes per side. Transfer to a plate. | 3. Pour 2 cups chicken broth and rose wine into the pressure cooker. Bring to a boil, scraping the bottom to loosen browned bits. Return pork loin to the cooker. Cover and bring to high pressure according to manufacturer's instructions. Reduce heat to low and cook, about 1 hour. | 4. Release pressure carefully according to manufacturer's instructions. Transfer pork loin to a cutting board; let cool. | 5. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers on top. | 6. Roast until peppers are blackened and blistered, 5 to 8 minutes. Place in a bowl and seal with plastic wrap. Allow peppers to cool, about 20 minutes. Stem, peel, and seed the peppers; dice. | 7. Heat a dry skillet over medium-high heat. Add some tomatillos in a single layer; cook, turning occasionally, until softened and skins are blistered, 5 to 10 minutes. Repeat with remaining tomatillos. Dice tomatillos. | 8. Combine 1/2 of the tomatillos and 1/2 of the roasted peppers in a food processor; puree until smooth. | 9. Heat remaining 1 tablespoon oil in a small skillet. Add onion; cook and stir until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat. | 10. Shred pork loin with 2 forks; add to the pressure cooker. Stir in remaining 3 cups chicken broth, diced peppers, diced tomatillos, tomatillo-pepper puree, onion mixture, and diced tomatoes. Add remaining seasoning mixture, salt, and pepper. Bring to a boil; cover. | 11. Bring to high pressure according to manufacturer's instructions. Reduce heat and cook for 20 minutes. Release pressure according to manufacturer's instructions. | 12. Mix potato starch and cold water in a small bowl until dissolved. Pour into the pressure cooker, stirring well to incorporate thoroughly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
seasoning mixture				-	-	-	-
cumin	1 1/2	tablespoons	ground	33.75	3.9816	1.6029	2.0043
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
cilantro	1/2	teaspoon		0.0383	0.0061	0.0036	0.0009
garlic herb seasoning	1/2	teaspoon		-	-	-	-
italian seasoning	1/2	teaspoon		-	-	-	-
cayenne pepper	1/2	teaspoon	ground	2.862	0.5097	0.1081	0.1554
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
chili				-	-	-	-
pork loin	2	pounds		1568.6436	0.0	190.1524	89.741
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0
chicken broth	5	cups	divided	390.6	9.45	55.692	13.104000000000001
rose wine	1/2	cup		-	-	-	-
red green pueblo chile pepper	4			-	-	-	-
tomatillo	6		husked halved	870.8984	158.939	26.127	27.7599
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	3	cloves	chopped	13.41	2.9754	0.5724	0.045
tomato juice	1	can	diced	61.934	12.8604	3.0967	1.0565
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
potato starch	1	tablespoon		-	-	-	-
water	2	teaspoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.