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Mexican Pork Stew in Pressure Cooker


I served this over mashed potatoes and really loved it.

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  • 2.5 lbs. boneless pork, cut into large 2 inch cubes
  • 2 Tbsp. oil
  • 1 large onion, chopped
  • 6 tomatillos, chopped
  • 2 mild chili peppers (Anaheim, poblano, pasilla), seeded and chopped
  • 1 can whole kernel corn, drained
  • 2 garlic cloves, minced
  • 0.5 cup chopped cilantro leaves and stems
  • 1 Tbsp. chili powder
  • 1 tsp ground cumin
  • 1 (12 oz.) bottle of beer
  • 1 (16 oz.) container salsa
  • Sour cream (optional)
  • Shredded cheddar (optional)



Step 1

Heat the oil in the pressure cooker and brown the meat on all sides in small batches over medium high heat. Once each batch is browned, set aside in a bowl to reserve the drippings. Sauté onion, stirring until soft, and then add the tomatillos and peppers. Add the beer to the cooker to deglaze the pot, scraping the browned bits from the bottom of the pot. Return the meat to the pan and stir in the rest of the ingredients. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain the pressure. Cook 15 minutes. Remove from heat and use the natural release method before opening the lid. Serve over mashed potatoes, cooked egg-noodles, fluffy white rice, or try spooned over crush corn chips. As a garnish, try a spoonful of sour cream, cheese, and extra salsa. (Makes about 4-5 servings)

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