A delicious mix of Mexican favorites quickly cooks in the pressure cooker, but it tastes like it's been simmering all day. It marries all of the flavors of the peppers and seasonings in a Mexican inspired broth so you get a deeply flavored dish that's sure to satisfy your hungry crowd.
cost per recipe: $15.23
The price is determined by the national average.
tablespoons all-purpose flour
teaspoon kosher salt
pounds boneless pork shoulder, cut into 1-inch pieces
tablespoons olive oil
extra large onion, diced (about 1 1/2 cups)
medium green pepper, cut into 1-inch pieces (about 2 cups)
small jalapeño pepper, seeded and chopped (about 2 tablespoons)
teaspoon dried oregano leaves, crushed
cloves garlic, minced
teaspoon chili powder
cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth
can (4.5 ounces) chopped green chiles, undrained
cup chopped fresh cilantro
tablespoons lime juice
cup sour cream
Stir the flour and salt in a large bowl. Add the pork and toss to coat.
Heat 2 tablespoons oil in a 6-quart stovetop pressure cooker over medium-high heat. Add the pork in batches and cook until well browned, stirring occasionally. Remove the pork from the cooker.
Reduce the heat to medium. Heat the remaining 1 tablespoon oil in the cooker. Add the onion, green peppers, jalapeño peppers and oregano and cook for 2 minutes, stirring occasionally. Add the garlic, cumin and chili powder and cook and stir for 1 minute. Stir in the broth, green chiles and half the cilantro. Return the pork to the cooker.
Close and lock the lid. Bring to full pressure over medium-high heat, then reduce the heat to medium-low. Cook for 25 minutes.
Do not open the cooker until the pressure has dropped. Stir in the lime juice and remaining cilantro. Serve the pork mixture with the sour cream.