Mexican Pork Roast

Mexican Pork Roast
Servings: 6 Prep 15 mins Cook 45 mins Stand 10 mins

Ingredients

  • 2 tablespoons vegetable oil
  • 1 boneless pork roast (2-1/2 to 3 pounds)
  • 2 onions, sliced
  • 3 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 28 ounce can crushed tomatoes
  • 1/2 cup water
  • 3 medium-size carrots, peeled and cut into 1-inch lengths
  • 1 large sweet red pepper, cut into thin strips
  • 6 small red-skinned potatoes
  • 1 10 ounce box frozen peas, thawed
  • Fresh cilantro, for garnish

Make It

1. Be sure to read pressure cooker manufacturers directions before beginning.

2. Heat oil in pressure cooker over medium-high heat with the top off. Add pork; brown on all sides, turning, about 10 minutes. Remove pork roast to platter.

3. Add onions and garlic to pressure cooker; saute until lightly browned, 3 to 5 minutes. Stir in chili powder, salt, cumin and cayenne; cook 1 minute.

4. Stir in the crushed tomatoes and water. Add pork. Place lid on top of pot and lock.

5. Place cooker over medium-high heat. Once cooker has reached pressure, lower heat to maintain pressure and begin timing; cook for 20 minutes. Remove from heat; release pressure. Cool pot down; remove the lid. Add carrots, red pepper and potatoes. Place lid on top of pot and lock. Return to heat. Bring up to pressure; cook for 10 minutes. Remove from heat; release pressure. Cool pot down; remove the lid.

6. Add thawed peas to pot; stir to heat through.

7. Remove the pork roast to a platter; cover with aluminum foil to keep warm; let stand for 10 minutes. The internal temperature should register at least 160 degrees F on instant-read thermometer.

8. To serve, arrange vegetables around meat on the platter. Spoon on the tomato sauce from pot. Garnish with cilantro. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 483, Fat, total (g): 16, chol. (mg): 111, sat. fat (g): 4, carb. (g): 34, fiber (g): 7, pro. (g): 50, sodium (mg): 873, Percent Daily Values are based on a 2,000 calorie diet.