Pressure Cooker Pork Chili Verde

Name: Pressure Cooker Pork Chili Verde
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings.
Ingredients: 3 tablespoons canola oil; 1 (3 pounds) boneless pork sirloin roast, cut into 1-inch cubes; 4 medium carrot, sliced; 1 medium onion, thinly sliced; 4 garlic cloves, minced; 1 can (28 ounces) green enchilada sauce; 1/4 cup cold water; 2 jalapeno pepper, seeded and chopped; 1 cup minced fresh cilantro; Hot cooked rice; flour tortillas (8 inches)

Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's great on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. —Kimberly Burke, Chico, California

Ingredients

3 tablespoons canola oil
1 (3 pounds) boneless pork sirloin roast, cut into 1-inch cubes
4 medium carrot, sliced
1 medium onion, thinly sliced
4 garlic cloves, minced
1 can (28 ounces) green enchilada sauce
1/4 cup cold water
2 jalapeno pepper, seeded and chopped
1 cup minced fresh cilantro
Hot cooked rice
flour tortillas (8 inches)

Directions

Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. In batches, saute the pork, carrots, onion and garlic until browned. Return all items to the pressure cooker. Add the enchilada sauce, water, jalapenos and cilantro. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 30 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions. Serve with rice and tortillas.

Originally published as Pork Chili Verde in Cook It Fast, Cook It Slow