Pork 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 and olives on the side.
—Kimberly Burke, Chico, CA
Prep: 25 min. • Cook: 30 min+ releasing • Makes: 8 servings
3 Tbsp. canola oil
1 (3 lbs.) boneless pork sirloin roast, cut into 1-in. cubes
4 medium carrot, sliced
1 medium onion, thinly sliced
4 garlic cloves, minced
1 can (28 oz.) 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 in.)
1. 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.
2. Add 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 the manufacturer’s instructions. Serve with rice and tortillas.
1 SERVING: 312 cal., 12g fat (4g sat. fat), 102mg chol., 616mg sod., 11g carb. (5g sugars, 1g fiber), 37g pro.
DID YOU KNOW?
Pork sirloin roast is one end of a pork loin roast; you can use pork loin for this recipe as well. Pork tenderloin is a separate cut, and lends itself to quick cooking and roasting; it’s not a good substitution here.