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 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes; 4 medium carrots, 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)

2 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 30 min. + releasing

Makes

8 servings

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

Pressure-Cooker Pork Chili Verde Recipe photo by Taste of Home

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Ingredients

3 tablespoons canola oil
1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes
4 medium carrots, 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 with carrots, onion and garlic until browned. Press cancel. Return all items to the pressure cooker. Add the enchilada sauce, water, jalapenos and cilantro. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with rice and tortillas.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 cup: 348 calories, 18g fat (4g saturated fat), 102mg cholesterol, 580mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 35g protein.