Mexican Pork Roast
- 1 of 8 Be sure to read pressure cooker manufacturers directions before beginning.
- 2 of 8 Heat oil in pressure cooker over medium-high heat with the top off. Add pork; brown on all sides, turning, about 10 minutes. Remove pork roast to platter.
- 3 of 8 Add onions and garlic to pressure cooker; saute until lightly browned, 3 to 5 minutes. Stir in chili powder, salt, cumin and cayenne; cook 1 minute.
- 4 of 8 Stir in the crushed tomatoes and water. Add pork. Place lid on top of pot and lock.
- 5 of 8 Place cooker over medium-high heat. Once cooker has reached pressure, lower heat to maintain pressure and begin timing; cook for 20 minutes. Remove from heat; release pressure. Cool pot down; remove the lid. Add carrots, red pepper and potatoes. Place lid on top of pot and lock. Return to heat. Bring up to pressure; cook for 10 minutes. Remove from heat; release pressure. Cool pot down; remove the lid.
- 6 of 8 Add thawed peas to pot; stir to heat through.
- 7 of 8 Remove the pork roast to a platter; cover with aluminum foil to keep warm; let stand for 10 minutes. The internal temperature should register at least 160 degrees F on instant-read thermometer.
- 8 of 8 To serve, arrange vegetables around meat on the platter. Spoon on the tomato sauce from pot. Garnish with cilantro. Makes 6 servings.
Servings Per Recipe: 6
Per Serving: 16 g Fat, total, 111 mg chol., 34 g carb., 7 g fiber, 4 g sat. fat, 483 kcal cal., 50 g pro., 873 mg sodium