Baychilla
is one Smokin' Farker
In the past I made pork chili verde in my instapot using the Serious Eats/J. Kenji Lopez-Alt recipe. It was really simple (minimally cut things - toss in the cooker, cook, remove meat, blend, add meat). However I felt the flavor suffered too much in the name of convenience.
I had some trimmings left from my St. Louis spares as well as a secret ingredient from the last of those cooks so I decided to give the dish another shot. This time I was going to add more flavor.
The easiest way was to brown the meat first - get it nice and crisp. That would not only add flavor but a nice bit of texture to the dish. The rest of the recipe was as written. Expect for the secret ingredient.
The veggies waiting for the meat to finish browning
The secret ingredient
The finished product
The dish did have more flavor this time around, but I think I should've done two versions (one PC the other the slow boat) and compared them. It still seems a little flat, but I guess what should I expect for a ~40 minute chili?
I had some trimmings left from my St. Louis spares as well as a secret ingredient from the last of those cooks so I decided to give the dish another shot. This time I was going to add more flavor.
The easiest way was to brown the meat first - get it nice and crisp. That would not only add flavor but a nice bit of texture to the dish. The rest of the recipe was as written. Expect for the secret ingredient.
The veggies waiting for the meat to finish browning
The secret ingredient
The finished product
The dish did have more flavor this time around, but I think I should've done two versions (one PC the other the slow boat) and compared them. It still seems a little flat, but I guess what should I expect for a ~40 minute chili?