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Three Proteins for Your Next Taco Party

PORK, BEEF AND GREEN CHILE CHICKEN

Three delicious proteins to serve at your next taco party.

INGREDIENTS

For the Shredded Pork

  • 2 pounds pork shoulder, cut into 3” pieces
  • 2 tablespoons olive oil
  • salt, to taste
  • 1 cup chicken broth
  • black pepper, to taste
  • 2-3 chipotle peppers in adobo sauce, chopped (to taste)
  • 1 tablespoon garlic powder
  • 2 teaspoons cumin
  • 1/2 teaspoon oregano
  • 1 bay leaf

For the Shredded Beef

  • 2 pounds chuck roast, fat trimmed, cut into 3” pieces
  • 2 tablespoons olive oil
  • salt, to taste
  • 1 cup beef broth
  • black pepper, to taste
  • 2-3 chipotle peppers in adobo sauce, chopped (to taste)
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1/4 cup fresh lime juice
  • 1 bay leaf

For the Green Chile Chicken

  • 2 lbs Boneless Skinless Chicken Breasts
  • 1/2 cup mild salsa
  • 1 can green chiles
  • 1 14.5 oz can diced tomatoes
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • salt, to taste
  • pepper, to taste

INSTRUCTIONS

All three proteins are made in the instant pot so plan ahead for time to cook each one separately (unless you fancy and have more than one instant pot). These can also be made in the slow cooker.

For the Shredded Pork

  1. Season all sides of the pork with kosher salt. Let rest for 10 minutes.
  2. Press sauté on the instant pot, add olive oil, let it almost smoke and brown pork on all sides. Remove from instant pot.
  3. Pour chicken broth in instant pot and scrape any of the browned bits off the bottom of the pot.
  4. Turn sauté off and add black pepper, chipotle peppers, garlic power, cumin, oregano and the bay leaf and stir well.
  5. Add pork back in the instant pot. Cover and cook on the manual setting for 75 minutes.
  6. When the time is up, let the instant pot natural release for 15 minutes.
  7. Quick release any remaining pressure and remove the lid. Remove the bay leaf and shred pork with two forks. Adjust any seasonings and serve.

For the Shredded Beef

  1. Season all sides of the chuck roast with kosher salt. Let rest for 10 minutes.
  2. Press sauté on the instant pot, add olive oil, let it almost smoke and brown roast on all sides. Remove from instant pot.
  3. Pour beef broth in instant pot and scrape any of the browned bits off the bottom of the pot.
  4. Turn sauté off and add black pepper, chipotle peppers, cumin, oregano, lime juice and the bay leaf and stir well.
  5. Add chuck roast back in the instant pot. Cover and cook on the manual setting for 75 minutes.
  6. When the time is up, let the instant pot natural release for 15 minutes.
  7. Quick release any remaining pressure and remove the lid. Remove the bay leaf and shred beef with two forks. Adjust any seasonings and serve.

For the Green Chile Chicken

  1. Season chicken with salt and pepper.
  2. Add the mild salsa, green chiles, diced tomatoes, chili power, garlic powder, cumin, oregano, salt and pepper in the instant pot. Stir everything together.
  3. Nestle the chicken breasts in the instant pot.
  4. Cover and cook on the manual setting for 30 minutes.
  5. Do a quick release and shred the chicken in the instant pot. Let sit for 10 minutes and serve.

All three of these meats can be double or tripled depending on how many guests are attending. Store meats covered in fridge until party is ready.

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