(original inspiration via https://www.recipesthatcrock.com/crock-pot-pork-chile-verde )

One: Stripped Down Purist Chili Verde

-1 jar 505 Green Chile Sauce
-1/2 jar 505 Flame Roasted Green Chile (these are 16 oz. jars)

Chilis, fresh, diced:
-1 Fresno
-1 Habanero
-1 Poblano
-1 Anaheim

-4 tomatillos
-2 lbs. pork, bought already cubed, chopped even finer
-half-packet taco seasoning, and garlic; ’cause the real spices are in some lost box, still …
-a little bit of olive oil (this is probably optional)

Throw it all in the crockpot, with enough water to rinse out the jars and maybe a little more than that if it looks too dry. Slow cook on High for as long as it takes your fear of trichinosis to evaporate. This time I went 2.5 hours, and then switched the crockpot to Low before sleeping, 8 hours more.

Use a colander to drain off the liquid–I ended up with a fat quart for soup. Fridge the soup, and the rest too.

Burrotizing: I just scooped out the cold Vaaiirde onto flour tortillas and put them in the oven two or three at a time. Use foil instead of putting them directly on the rack, or the tortillas will burn before the verde is even warm. Also, I slopped a little green enchilada sauce on their insides after baking and before wrapping.
(Update: Since the Xmas kitchen-gadget acquisitions, I’ve been doing more or less the same thing, but on a panini press instead of the oven. An other option is to fry corn tortillas (I prefer them) in a pan, and reheat the chili verde next to them in the same pan. This works, but inelegantly, since I seem end up eating them one at a time as the tortillas come off the skillet.)

Two: Homemade Pressure Cooker Hummus

Based on pressureluck’s version and the text-based version of the video recipe.

Nota bene: When using a mix of dry and canned, precooked beans (as I did today, mainly to use up some canned ones), remember that one cup of dry beans is equal to two cups (or more) cooked.

Start with 1 cup of dried chickpeas
[and 3 cups of hot water to soak covered overnight, if pre-soaking … then rinse]

Move to Instant Pot and add 4+ cups of veg broth (water is fine too), a little oil, and maybe garlic, bay leaf …
Cook for 20 minutes (or 40 for unsoaked beans); 5-15 min natural release. Strain them after, saving the resulting broth.

Transfer into food processor with:

Juice of one lemon
3 tbsp. tahini (though I hear you can go with just sesame seeds and I want to try that)
2 tbsp. olive oil
1 tsp. cumin
1 tbsp. crushed garlic
salt/pepper to taste, or none. parsley maybe.
half a cup or so of the saved broth (more or less to get the consistency)
(original recipe in video calls for 7 oz. roasted red pepper but I omit)

Process it all as smooth and fine as you can, check it for taste before pulling it from the processor. After, it’s fine with no additional flavor, but consider pesto or olive tapenade or smoked paprika, or just olive oil …

See also this vid, helpful for the tip about:
Azure Foods, who offer bulk organic garbanzos, sesame, and a lot more.

An unsoaked-beans version
If you want to make your own tahini
Expert advice on just pressure-cooking chickpeas

3: A Whole Turkey Breast
(in the Ninja Foodi Pressure Cooker/Air Fryer)

This is super easy, but the hardest part comes at the start. Assuming the breast is one of those standard 3-4 pound ones and comes frozen solid …
Strip it out of the bag/net and remove the gravy packet, giblet packet, whatever it comes with. Many cooks leave this for later (because it’s much easier that way), but you’re cooking plastic when you do. Which strikes me instinctively as insane.

Rub it down with a mix of olive oil and plenty of seasoning of your choice.

Set it in the Ninja on the trivet! and a fat 1 cup of broth, or water.

Cook for 60 minutes on high pressure, and let it natural release for ten or twenty minutes more. When I did this and checked it with a thermometer, the internal temp was 200 degrees, which is wayyy more than you need to cook it fully and safely.

Done. But …

If you have the air fryer too …

Drain out the juice at the bottom, glaze the breast with a little more olive oil and seasoning, and air crisp it for twelve minutes.

In a perfect world it would be 4 minutes, then turn it over, 4 minutes and turn it over again, and two minutes more on top. But you’d need a badass set of tongs to do that, and even then the chances of the thing falling apart with moistness is high.

Again, done … but …

Consider using the picked-clean carcass to make turkey bone broth.

Expert Advice, and on a non-frozen Turkey

References:

1
2
3

4: Posole

Ingredients:
2 split chicken breast
Salt and pepper (to taste and for seasoning chicken breast)
1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
4-6 garlic cloves, rough chopped
4 ounce can diced green chilies (I used fire roasted)
1 tablespoon tomato paste
1 tablespoon Ancho chili powder
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons dried oregano
2 teaspoons salt, more to taste
1/2 teaspoon chipotle powder, more to taste
2 boxes of chicken broth (unsalted) 64 oz total
3-4 cups cooked hominy -2 to 3 cans drained, or use pre-cooked dried hominy, see notes
1 dried Mexican Guajillo Peppers
juice from one lime ( 2-3 tablespoons)

Directions:

Heat InstaPot to saute.

Add olive oil and butter and sear chicken till somewhat brown. Remove and set to the side.

Add more butter and olive oil and add onions and garlic and saute, till somewhat soft. Careful not to burn the garlic. Add tomato paste and stir. Then stir in all other spices and ingredients.

Cook on meat for 16 mins.

Serve with cilantro, jalapenos, radish, and limes. Or whatever your favorite is.

This was pretty much ripped directly from YouTube for my first time (without the guajillos or tomato paste), and it’s good.

Below this line is my original all-in-one crockpot soup/stew for posterity.
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2 boxes of stock, one turkey one chicken this time
a chunk of precooked turkey, cubed
an andouille sausage
a dozen small taters, mostly red, purple, white
half a tub of diced green chili (hot)
five serranos, one habanero, and nothing pasilla poblano …
half an onion
a big spoon of minced garlic
a wrist’s worth of olive oil
chili powder, garlic powder, turmeric, cumin, oregano, salt

a few little carrots (there’s really never any room)
no lemon around

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