Pork Tenderloin Hatch White Chili

Directions

1. Prep all your vegetables. Place bell peppers and celery in one bowl, onions in a separate bowl, drizzle both bowls with olive oil.
2. Season both bowls of veggies with Big Poppa’s Little Louie’s Garlic Salt w/Black Pepper and Big Poppa’s Jallelujah Jalapeño Salt. Toss to incorporate. These will be roasted in the Instant Pot Air Fryer for caramelization.
3. Take the Instant Pot Air Fryer tray and throw in the bell pepper mix, tomatillos, and about half of the onions. Cook for 1 minute at 400F, remove, put some crushed garlic in the tray, stir, and cook for 2 more minutes at 400F. Remove from the tray and place in the Instant Pot. Set aside.
4. Prep your pork tenderloin. Remove from packaging, trim off silver skin, and drizzle all sides with olive oil. Season both tenderloins with Big Poppa’s Little Louie’s Garlic Salt w/Black Pepper and Big Poppa’s Jallelujah Jalapeño Salt. Place tenderloins in the air fryer pan, and brown for 3 minutes at 400F.
5. Remove tenderloin from the air fryer, cut into cubes/chunks and add to the Instant Pot with the tomatillo/pepper mix. Add pureed cannellini beans, chicken stock, green enchilada sauce, diced green chilis, whole cannellini beans, lime juice, cumin, paprika, cream of chicken, and season with Big Poppa’s Little Louie’s Garlic Salt w/Black Pepper and Big Poppa’s Jallelujah Jalapeño Salt one more time.
6. Stir all ingredients together, and cook for 20min in the Instant Pot, naturally vent for 10, then serve. For plating, Big Poppa recommends topping with shredded pepper jack cheese, crema, lime, diced jalapeño, avocado, cilantro, and thick tortilla chips on the side.
7. Serve immediately and enjoy!