Green chili con carne

1 servings

Ingredients

Quantity Ingredient
2½ pounds Boneless pork loin
3 tablespoons Safflower oil
2½ cup Cored, seeded green peppers
Cut into 1-in. cubes
1 tablespoon Garlic, minced
3 cups Drained, canned mexican
Green tomatoes, or use
Peeled, seeded and chopped
Ripe tomatoes
6 ounces Can chopped green chilies
2 tablespoons Cumin
¼ teaspoon Ground cloves
2 tablespoons Fresh chopped coriander
1 cup Dry white wine

Directions

1. Cut the meat into 1½-in. cubes 2. Heat the oil in a pressure cooker. When it is quite hot, add about ⅓ of the meat cubes. Cook, stirring, until nicely browned. 3. Using a slotted spoon, transfer the cubes to a platter. Add another third of the meat cubes and brown them. Transfer them to the platter. Brown the remaining meat cubes and transfer them to the platter. 4. Add the green peppers to the fat remaining in the cooker and cook until wilted. Add the garlic and cook about 5 sec., stirring. 5. Return the meat cubes to the cooker.

Add the remaining ingredients and mix well. Cover with the lid and add the pressure regulator. Cook 20 min. 6. Remove the lid according to the manufacturer's instructions. Cook down, uncovered, about 10 min. or until the sauce is reduced slightly. Serve with cumin rice.

This dish: Chili verde

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