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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (2-pound) boned pork loin roast, cut into 1-inch cubes |
2 teaspoons vegetable oil |
2 tablespoons chili powder |
1 tablespoon ground cumin |
1/2 teaspoon salt |
2 cups coarsely chopped onion |
6 garlic cloves, chopped |
1 1/2 cups water |
1 cup coarsely chopped seeded anaheim chiles (about 3 chiles) |
3/4 cup dried pinto beans |
1 tablespoon chopped drained canned chipotle chile in adobo sauce |
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained |
1 (10 1/2-ounce) can beef broth |
1/2 cup chopped fresh cilantro |
1/2 cup fat-free sour cream |
1/2 cup chopped tomato |
Directions:
1. Trim fat from pork.
2. Heat oil in a 6-quart pressure cooker over medium heat. Add pork; sprinkle with chili powder, cumin, and salt. Sauté 5 minutes. Add onion and garlic; sauté 2 minutes. Stir in water, Anaheim chiles, beans, chipotle chile, stewed tomatoes, and broth. Close lid securely; bring to high pressure over high heat (about 3 minutes). Adjust heat to medium or level needed to maintain high pressure, and cook 40 minutes. Place pressure cooker under cold running water. Remove lid; skim fat from surface. Stir in cilantro. Ladle the soup into each of 8 bowls; top each serving with sour cream and chopped tomato.
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