It’s amazing how little things can become a source of inspiration. One day I saw a giant jar of New Mexican Hatch Chili Sauce for sale. Didn’t have a clue what to do with it, but I knew inspiration would come.
Then one Saturday afternoon, Hubby was looking for something to munch on while watching TV. He went to the pantry and saw two jars that interest him – one was for Salsa made by the Salsa Lady. She’s a local around these parts, sells her salsas at fairs and festivals. Hers comes in three varieties – mild (another word for boring), medium heat (now we’re getting there) and hot with two xx. Holy moly – that’s almost too hot. We usually get the medium and the hot, then combine the two. It’s sweating hot without burning your insides hot.
The other jar of interest was the giant jar of New Mexican Hatch Chili Sauce. He asked me what I had planned for the sauce, and I said I didn’t have any plans yet. It would come to me. Hubby wondered if it might be like a green salsa that he could use on chips. So he opened the jar. Nope, it was a sauce – meant for cooking. One taste and I was inspired.
New Mexican Hatch Chili Shredded Pork Tacos
2 (1 lb) Pork Tenderloin
1 cup Yellow Onion
2 tablespoons Olive Oil
2 cups Roasted New Mexican Hatch Chili Sauce
Shredded Lettuce as desired
2 firm Roma Tomatoes
12 Corn Tortillas
Cayenne Pepper to taste
Taco Seasoning to taste
Sour Cream as desired
Cotija Polvo Grated Mexican Cheese as desired
Cut each tenderloin into 6 chunks. Set aside. Dice onion, set aside.
Add oil to the insert of the pressure cooker. Select SAUTE, HIGH, 8 MINUTES. Press start. Brown tenderloin about 5 minutes, turning as needed. Remove pork, add diced onion and brown about 2 or 3 minutes. Press CANCLE, remove insert from the pot. Return pork to the insert, mix with onions. Let insert cool before continuing.
Return insert to the pot. Pour salsa over the pork. Stir to coat well. Lock lid in place. Select PRESSURE COOK, CUSTOM, LOW, 45 MINUTES. Press start.
When cooker has finished, let pressure release naturally for 10 minutes, then manually release.
Remove pork from cooker, shred meat. Add some of the salsa to moisten. Elevate the heat with cayenne pepper and taco seasoning. Stir to blend in seasonings. Keep warm until ready to serve.
While the pork cooks, shred lettuce, dice tomatoes and chop cilantro. Lay in a plate, cover and refrigerate until ready to use.
While the pressure releases, warm tortillas on a griddle until pliable. Keep warm until ready to use.
Set up a taco bar for serving. Place the pork in a large serving bowl with tongs for serving. Stack tortillas next to the pork. Place garnishings around the taco bar with serving utensils.
Assemble tacos as desired, serve with your favorite sides and enjoy.