Pork Chile Verde Troubles: Meat Still Tough After Instant Pot and Dutch Oven Cooking

[whitemagnolia]

Agree with the 90 minutes and long natural release. FYI, onion and garlic are not healthy for dogs

 

[needyuoo]

@whitemagnolia / garlic is fine, but no onion.

 

[newgrace]

@whitemagnolia Why could they get pancreatitis?

 

[viscountvideo]

@newgrace I think she’s incorrect but dogs consuming onions can cause the red blood cells to go haywire and can be lethal.

 

[crysacev]

Picnic roast is from the upper shoulder and a very tough cut. Butt or shoulder is from the lower shoulder and much more tender. Picnic roasts take a long time to cook! 90 minutes with a full natural release might work, but personally, I would use Butt aka shoulder!

 

[proverbs31womens]

I always let my meat go a full natural release.

 

[msq]

What recipe did you use

 

[rhymingwithorange]

@msq from Pinterest

 

[msq]

Most recipes on Pinterest are bad

 

[jay5911]

At least 90 minutes then 15 natural release, of course depending upon how much the meat weighed too

 

[therai]

90 minutes ,high pressure. I usually do full natural release. Thin liquid on bottom,then the goodies over meat. Important , please do not feed the meat to dogs. Onions and garlic are poison for dogs(and cats). Peppers,etc. not good either.

 

[bensey]

Maybe add more liquid and cooking time. Add some chicken broth

 

[tonstantweader]

Cook it slow in beer!

 

[rhymingwithorange]

My chickens will eat it.

 

[mkher]

You said fresh picnic ham. That sounds like a hindquarter cut of meat. Cooked the way you used it would make a hindquarter cut of pork tough and dry. Use a Boston butt or shoulder cut of meat for pork chili verde and it will be tender. All is not lost if you have a food processor. Use that to blend up the pork like ground meat, and cook down in the sauce to use like a sloppy joe.

 

[abideandrest]

Tough piece of meat I don’t think you did anything wrong

 

[akannirose]

This is my go-to chili verde pork recipe

Instant Pot Chili Verde Recipe - The Cookie Rookie®

This INSTANT POT CHILI VERDE is made in minutes, full of flavor, and sure to warm your soul this Winter. All the spice in all the right places! We love to fry tortillas and lay them at the bottom of the bowl for extra crunch and texture.

www.thecookierookie.com

 

[dann222]

Not enough time. 90 minutes with NPR.

 

[dessu]

More thin liquid and more time. Pork takes longer to be tender

 

[mokusatsu]

I agree with those saying you picked the wrong cut. Butt would be a much better choice. I wouldn't pressure cook picnic.