You might recognize that this is an adapted New Mexican. If you are familiar with recipes for Green Chile Stew then you will be familiar with this. And you will also be familiar with how wonderful it is for those rainy Spring days.
You can use most any combination of roasted & skinned peppers as long as the majority is are Anaheim or Hatch - otherwise it just doesn't taste the same.
- 1.5 lbs Chuck roast or pork shoulder cut into 1 inch cubes
- I personally prefer pork, though beef roast goes okay. Pork is traditional, I believe.
- 3.5 cups roasted and diced Hatch or Anaheim chilis
- 1 lb peeled potato cut into 3/4 inch cubes
- 1 large onion finely diced
- 3 cloves garlic minced
- 3 tomatos roughly chopped
- 5-6 cups chicken stock
- Mexican Oregano, Black pepper , Salt, Pinch of cumin
Let's get cooking!
- Season meat with oregano, black pepper and salt. In a hot cast iron pan with a splash of oil or bacon fat, sear meat on all sides in batches - reserve meat in the pot of your pressure cooker. If you have too much fat in your pan, dump some out before you add your onions to sautee.
- In the same pan turn heat to medium and sautee onions until golden. Add garlic in for the last minute or so. Add onion and garlic to meat, pour in 2 cups stock & chopped tomatoes. Pressure cook for 30 minutes on high, natural release for 10 minutes then quick release. Remove meat from stock and allow to cool before shredding.
- Add potatoes, 3-4 cups stock depending on how thick you like it and three cups chile to existing liquids in the pressure cooker. Pressure cook 8-10 minutes on high depending on how chunky you made your potatoes. Natural release for 10 minutes then quick release. Add shredded meat, salt and pepper to taste.