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
Pressure-Cooker Pork Chili Verde
Prep Time
25 min
Cook Time
30 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)
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.
Nutrition Facts
1 cup: 348 calories, 18g fat (4g saturated fat), 102mg cholesterol, 580mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 35g protein.
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