Ninja Foodie OL 501 - Mexican Green Stew/Soup

 

Ninja Foodie Mexican Green Chili Stew

 

 

I just started making this soup about a year ago in my slow cooker and it simmered for about 8-10 hours.  I made it again last night in about an hour including prep, pre-pressure, cook time and pressure release.  It was delicious and I’m even more excited about my Ninja Foodie OL501 cooker as I learn the science behind the different cooking methods.  I’ll bring you along as I go.

 

Ingredients

2lbs of pork

4 cups of chicken stock or beef broth low sodium

I can of stewed tomatoes  - Drain the liquid and save

4 tbsp olive oil                       

1 lb Yukon gold potatoes ( you can use any firm potato)

4 carrots 1/4 “ rounds

5 cloves of garlic

1 yellow onion

½ to 1 cup celery to taste

1 cup of corn

8 oz can of hatch or green chilis, you can also add fresh Jalapeno

Fresh parsley to taste ( you can substitute Cilantro if you like it)

2 tsp of chili powder

1 tsp of Cumin

1 tsp sea salt

1 tsp black pepper

¼ cup flour

3 tbls of cornstarch

 

Directions:

Prep:

Cut the pork into cubes about 1” in size

Cut up the potatoes, carrots, celery

Rough chop the garlic

Mince the parsley

Open the can of tomatoes and drain and save the liquid.  Rough cut the stewed tomato slices while in the can.  You can use diced tomatoes but they get lost in this soup

 

Cook:

Turn on the NF and place the slide on Air Fry / Stovetop

Turn the knob to Sear/Saute and add the olive oil to heat up while you prepare the meat

Add the salt and black pepper to a brown bag or zip lock and toss the pork cubes in flour/salt/pepper mixture until fully coated.

Add the pork to the heated olive oil and stir until well Browned

Remove pork and put to the side

Add in the garlic and onions and saute until the garlic just begins to brown

Deglaze the pan with liquid saved from the stewed tomatoes removing all the delicious brown bits from the pan

Begin adding in the cut potatoes, celery and carrots

Add the stewed tomatoes

Add the 4 cups of Chicken Broth

Stir the spices into ½ cup water (you can also substitute beer for the water to add a little flavor)

 

Pressure cook:

Push the slide to from Air Fry / Stovetop to Pressure

Close the lid and seal the valve

And pressure cook on high  for 20 min

Natural pressure release.  For 10 minutes

Quick release…

 

After opening… mix the cornstarch and use to thicken the soup as you desire.  I love the thinner soup but it thickens nicely with cornstarch.

 

This soup freezes beautifully and is a welcome quick dinner which can also be reheated in the NF on some night when time is at a minimum and you are tired and hungry.

 

ENJOY and please comment later if you make this recipe.