Instant Pot Hatch Chile Pork Tacos With Kohlrabi Mango Slaw
45 minutes. Serves 8.
You can make this even when Hatch chiles aren’t in season. Jalapeños can be substituted, or dried chiles are available year round.
4½ pounds bone-in pork shoulder
6 dried Hatch chiles, rinsed
2 fresh or roasted Hatch chiles or jalapeños, slit
6 garlic cloves, peeled Kosher salt
2 limes
1 kohlrabi, trimmed, peeled and cut into matchsticks
1 large ripe but firm mango, peeled, pitted and thinly sliced
¼ cup packed cilantro, finely chopped Warm tortillas, for serving
1 Cut the bone out of the pork and reserve. Cut the meat into twoinch chunks. Put the pork bone and meat in an Instant Pot, along with the dried and fresh Hatch chiles, the garlic and one and a half tablespoons salt. Toss to mix, then seal the Instant Pot and cook on high pressure according to the instructions for 40 minutes.
2 Zest the limes into a large bowl and squeeze in one-quarter cup juice. Add the kohlrabi and a pinch of salt and toss to coat. Let stand for at least 30 minutes.
3 When the steam is releasing from the Instant Pot, gently fold the mango and cilantro into the kohlrabi slaw and season to taste with salt.
4 Using a slotted spoon or tongs, transfer the pork to a large, wellseasoned cast iron or nonstick skillet. Shred and spread in an even layer. Set over medium-high heat and cook until the meat crisps and browns, three to five minutes. While the meat browns, remove the stems from the dried Hatch chiles and transfer to a blender, along with half a cup of cooking liquid. If there are any whole garlic cloves remaining, add them too. Purée until smooth, adding more liquid a tablespoon at a time if needed
5 Pour the chile mixture into the skillet. Stir until the pork is evenly mixed. Season to taste with salt. If the fresh chiles have remained intact, cut them into strips. Serve the pork with the slaw, chile strips and tortillas to fold into tacos.
Make Ahead The pork can be refrigerated in its sauce in an airtight container for up to three days. Reheat before serving. The slaw can be refrigerated in an airtight container for up to one day. Toss well before serving.