PRESSURE COOKER CHILE VERDE

PRESSURE COOKER CHILE VERDE

5 lbs. pork sirloin roast, cubed into 1/2-inch chunks
1 large onion, chopped
1 large green pepper, chopped
4 cloves garlic, finely chopped
2 (7-oz.) cans salsa Verde
2 (4-oz.) diced green chilies
1 (14.5-oz.) can diced tomatoes
2 Tbsp. oregano
2 tsp. ground cumin
2 tsp. coriander
1 tsp. pepper
4 chicken bouillon cubes
4 Tbsp. diced jalapeno peppers
1/8 tsp. cayenne pepper (optional)
2 cups water

Put all ingredients in a pressure cooker.

Lock lid and bring up to pressure on high heat, lower temperature and simmer at 15 psi for 40 minutes.

If you don’t have a pressure cooker you can simmer on the stove for approximately 3 hours until pork is tender, adding more water as necessary).

Remove from heat and let the pressure come down.

Remove lid and simmer until the liquid is reduced by about half.

Serve with warm flour tortillas, grated cheeses and sour cream.

Yield: 12-16 servings.