Ingredients
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3 tbsp of Canola Oil
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3 lbs of cubed boneless Pork
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2 chopped fresh Poblano Peppers
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3 chopped Jalapeno Pepper
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1 chopped Serrano Chile
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1 chopped large Onion
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4 chopped Garlic
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2 tsp of ground Coriander
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3 tsp of ground Cumin
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1½ cups of Beef Broth
Directions
This recipe can also be adapted for slow cooking, but a pressure pot seals the flavor in and cooks it in a shorter amount of time. The leftover broth is flavor-filled, making it a great starter for a batch of chile verde.
Steps
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1
Done
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Place oil in pressure pot set on Manual med-high. Brown cubes of pork on each side in oil. Stir in beef broth, cumin, coriander, garlic, onion and all peppers. |
|
2
Done
|
Lock lid on pressure pot. Bring to standard pressure. Lower heat to steady the pressure. |
|
3
Done
|
Cook at standard pressure for one hour. Turn heat off. Place in sink. Run some cold water over pot lid till pressure releases. Remove lid carefully. Serve. |
