Dextermoe's Craft Blog: 2010

Pressure cooker green chile pork stew:

boneless pork chops -- I get one per person. You can use boned ones, too, but I find it's easier not to mess with the bones at all.
five or six fresh green chiles -- I like NM green chiles the best, but I can't find them where I live, so I use anaheim or serrano peppers. You want the big mildish ones, NOT the bitty hot ones.
new potatoes
can of diced tomatoes, optional
garlic salt
pepper

Cut the pork chops into largish chunks and brown them in the bottom of the pressure cooker, seasoned with garlic salt and pepper. While they're browning, cut off the tops and seed green chiles. Cut them into strips (or chunks, whatever) and drop them on top of the pork. Quarter or half new potatoes, enough to cover the stuff in the bottom. Add tomatoes at this point if you want them. Put a bit of water in for the pressure -- 1/2 or 3/4 of a cup, less if you put in the tomatoes. Cook for about fifty minutes.

We serve this with shredded cheese and tortilla chips. It's really great in the winter, but we have it year round.

posted by sugarfish at 9:30 PM on September 15, 2006 [1 favorite]