Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Cut the
Boneless Pork Chops (1)
into small pieces.
Step 2
Set pressure cooker to sauté function at 390 degrees F (200 degrees C). If using a stove stop set a large pot to medium-high heat. Add
Olive Oil (as needed)
,
Onion (1)
, and sliced-up pork chop. Stir and cook until meat is brown, anywhere from 6 to 7 minutes.
Step 3
Once the pork is cooked add
Kosher Salt (1 tsp)
. Remove the pork out and leave as much of the onion in the pot as possible.
Step 4
Add in the
Chicken Stock (4 1/2 cups)
and scrape the bottom of the pot to pull up all the browned bits. Bring to boil.
Step 5
Add the
Russet Potatoes (7 cups)
to the pot and cook until done.
Step 6
Remove some of the potatoes from the pot. Using an immersion blender puree the rest.
Step 7
Bring pot back up to a boil and add
Buttermilk (1/2 cup)
,
Heavy Cream (1 cup)
,
Kosher Salt (1 tsp)
,
Ground Black Pepper (1 Tbsp)
,
Ground Coriander (1/4 tsp)
,
Dried Thyme (to taste)
,
Garlic Powder (to taste)
,
Ground Turmeric (1 Tbsp)
and
Ground Cumin (1/2 tsp)
. Stir together.
Step 8
As it comes back up to a boil, break up the potatoes that were removed and put back into the pot. Add back in the meat and stir together. Simmer for 5 minutes.
Step 9
Add in
Fresh Baby Spinach (2 cups)
and let it simmer until spinach wilts.
Step 10
Serve with garnishes of choice and enjoy!
Rate & Review
{{id}}