Ingredients
3 tablespoons canola oil1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes4 medium carrots, sliced1 medium onion, thinly sliced4 garlic cloves, minced1 can (28 ounces) green enchilada sauce1/4 cup cold water2 jalapeno pepper, seeded and chopped1 cup minced fresh cilantroHot cooked riceFlour tortillas (8 inches)
Preparation
Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. In batches, saute the pork with carrots, onion and garlic until browned. Press cancel. Return all items to the pressure cooker. Add the enchilada sauce, water, jalapenos and cilantro. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with rice and tortillas.
