15.5ounce(440g)can of black beansdrained and rinsed
1cup(165g)frozen cornthawed
Salt and pepperto taste
6flour tortillascut lengthwise into thick 2" strips then halved
¾cup(99g)shredded colby jack cheese
Instructions
In the insert of your 6-quart Instant Pot/pressure cooker, place the whole pork shoulder in then pour the salsa verde on top.
Close the lid of the pressure cooker and make sure that the vent is set to sealing.
Press the meat function button on the Instant Pot and tick up the time to 65 minutes.
When the pork is done cooking, let it naturally release. Once naturally released, you can remove the pork and place it on a cutting board and shred it. Do NOT dump out the liquid from the Instant Pot.
Preheat oven to broil.
In a large, oven-safe skillet over medium-high heat, add your diced poblanos, beans, corn, and shredded pork. Season with salt and pepper then continue to cook to warm through the ingredients.
Add the flour tortillas then ladle in about 1/2 cup - 2/3 cup of the salsa verde liquid. Toss to soften the tortillas and coat the ingredients in sauce.
Sprinkle cheese on top then place in the oven to broil until cheese is melted.
Garnish with green onions, if desired, then divide into bowls and serve!