Ingredients
- 2-3 lbs pork roast or shoulder, 1 1/2 inch cubes
- 5 strips bacon, chopped
- 1 tbsp chili powder seasoning
- 1 tsp Cayenne pepper
- 1 tsp oregano
- 2 tsp salt
- 1 tsp ground corriander
- 1 onion, diced
- 6 cloves garlic, minced
- 1 14oz can fire roasted tomatoes
- 1 7oz can diced green chilis
- 1 12oz bottle light beer
- 3 cups butternut squash, 1 1/2 inch cubes
How to Make It
- Cooking part 1
Heat pressure pan on high and add bacon. Once the bacon has exuded fat, add pork cubes to pan and brown. Add all other ingredients to the pan and stir. Close the pressure cooker lid and keep on high heat.
Cooking part 2
The oxygen escapes and the Euromatic valve closes. The indicator rod will start to rise. If using a gas or induction stove, reduce heat to low when 1 white ring shows (because the heat of the stove will make the indicator rod continue to rise to the 2nd pressure setting.) Cook under high pressure for 20 minutes. Quick release the pressure cooker by either running in under cold water until all pressure has escaped or by manually pushing the release on the handle. Serve and enjoy.
