Ingredients:
5 lbs pork sirloin roast, cubed into 1/2 inch chunks
1 large onions, chopped
1 large green peppers, chopped
4 cloves garlic, presses or finely chopped
2 (7 ounce) cans salsa verde ( I used Herdez brand)
2 (4 ounce) cans diced green chilies
1 (14 1/2 ounce) cans diced tomatoes
2 tablespoons oregano
2 teaspoons ground cumin
2 teaspoons coriander
1 teaspoon black pepper
4 chicken bouillon cubes
4 tablespoons diced jalapeno peppers
1/8 teaspoon cayenne pepper (optional)
2 cups water
Directions:
Put all ingredients in a pressure cooker.
Lock lid and bring up to pressure on high heat, lower temperature and simmer at 15 psi for 40 minutes.
(If you don’t have a pressure cooker you can simmer on the stove for approximately 3 hours until pork is tender, adding more water as necessary).
Remove from heat and let the pressure come down.
Remove the lid and simmer until the liquid is reduced by about half.
Serve with warm flour tortillas, grated cheese and sour cream.
Servings: 12-16
Time preparation: 30 min.
Time total: 105 min.