Recipe: Green Chili Con Carne (using pork loin, pressure cooker)

GREEN CHILI CON CARNE

2 1/2 lb boneless pork loin, cut in (1 1/2-inch) cubes
3 tbsp safflower oil
2 1/2 cups (1-inch) cubes green bell peppers
1 tbsp garlic, minced
3 cups drained, canned Mexican Green tomatoes (or use peeled, seeded and chopped ripe tomatoes)
1 (6 oz) can chopped green chilies
2 tbsp ground cumin
1/4 tsp ground cloves
2 tbsp fresh chopped coriander
1 cup dry white wine
Hot cooked rice with cumin added (for serving)

Heat the oil in a pressure cooker. When it is quite hot, add about 1/3 of the meat cubes. Cook, stirring, until nicely browned. 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.

Add the bell peppers to the fat remaining in the cooker and cook until wilted. Add the garlic and cook about 5 seconds, stirring.

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 minutes. Remove the lid according to the manufacturer's instructions.

Cook down, uncovered, about 10 minutes or until the sauce is reduced slightly. Serve with cumin rice.

Adapted from unknown source