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Instant Pot Mexican Pork Stew (Low Carb, Keto-Friendly)

Ingredients

• 36 ounces pastured pork shoulder
• 2 cups cooked pumpkin
• 6 cups organic chicken broth
• 6 Tbsp. pastured pork lard
• 1 small yellow onion, diced
• 2 tsp. ground cumin
• 2 tsp. garlic powder
• 1 tsp. smoked paprika
• 1 tsp. sea salt
• 4 cups chopped organic kale
• 1 cup cilantro, chopped
• 1 whole lime, cut into wedges
• 4 medium avocados, diced
• 1 cup canned chopped green chiles

Instructions

1. Cut the pork shoulder into 1 inch cubes.
2. In a small bowl, combine the salt, cumin, smoked paprika, and garlic powder.
3. Add pork lard to the Instant Pot vessel and turn to Saute.
4. When melted and shimmering, add the onion. Cook while stirring for two minutes.
5. Add the cut-up pork shoulder, spices, pumpkin, green chiles and broth. Stir to combine.
6. Close and lock the lid. Set to Manual, HIGH pressure and set time for 30 minutes.
7. When the time is up, allow the pressure to release naturally or do a quick release.
8. Add the chopped kale and stir.
9. Ladle the soup into bowls. Top with cilantro and avocado. Garnish with lime and serve.

Nutrition & Macronutrient Ratio