Mexican Meat Mix

Description

This recipe goes with Flautas, Taco Pizza, Stuffed Baked Potatoes

• Contributed by PressureCookerRecipes Y-Group
• Source: Oscar Gomez, Tucson, Arizona in Southern Living, November 2000
• Yield: 9 cups

Ingredients

• 1 (2½-pound) boneless chuck roast, trimmed
• 1 (2½-pound) boneless pork roast, trimmed
• 1 cup water
• 3 onions, chopped
• 1 (4-ounce) can chopped green chiles
• 1 tablespoon vegetable oil
• 1 (16-ounce) jar mild green salsa
• ¼ cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground cumin
• ¼ teaspoon garlic powder

Procedures

1. Place roasts and 1 cup water in a 6-quart pressure cooker.
2. Cover cooker with lid, and seal securely; place pressure control over vent and tube.
3. Cook over high heat 8 to 10 minutes or until pressure control rocks quickly back and forth.
4. Reduce heat to medium-low, and cook 40 minutes (pressure control will rock occasionally)
5. Remove from heat; run cold water over cooker to reduce pressure.
6. Carefully remove lid so that steam escapes away from you.
7. Drain meat, reserving juice.
8. Pour juice into a fat strainer; let stand until fat rises to top.
9. Reserve juice; discard fat.
10. Cool meat slightly, and shred.
11. Sauté onion and green chiles in hot oil in the cooker for 1 minute.
12. Stir in green salsa and next 4 ingredients.
13. Cook 1 minute over medium-low heat.
14. Stir in reserved meat juice and shredded meat.
15. Cook 5 minutes or until thickened.
16. Serve on kaiser rolls with green salsa, if desired.