2 1/2 lb Boneless pork loin
3 tbsp Safflower oil
2 1/2 cup Green pepper, cored, seeded
Cut into 1-inch cube
1 tbsp Garlic -- minced
3 cup Canned Mexican green --
Tomatoes, drained or
Ripe tomatoes, seeded --
Chopped
6 oz Can green chilies --
Chopped
2 tbsp Cumin
1/4 tsp Ground cloves
2 tbsp Fresh coriander -- chopped
1 cup Dry white wine
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Cut the meat into 1 1/2-inch cubes. 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 green peppers to the fat remaining in the cooker and cook until wilted. Add the garlic and cook about 5 second, 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. This dish is also called Chili Verde. Recipe formatted by Mary Wilson, BWVB02B.
Recipe By :
From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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