Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Boneless pork loin
3 tb Safflower oil
2 1/2 c Cored, seeded green peppers
Cut into 1-in. cubes
1 tb Garlic, minced
3 c Drained, canned mexican
Green tomatoes, or use
Peeled, seeded and chopped
Ripe tomatoes
6 oz Can chopped green chilies
2 tb Cumin
1/4 ts Ground cloves
2 tb Fresh chopped coriander
1 c Dry white wine

1. Cut the meat into 1 1/2-in. cubes 2. Heat the oil in a pressure
cooker. When it is quite hot, add about 1/3 of the meat cubes. Cook,
stirring, until nicely browned. 3. Using a slotted spoon, transfer
the cubes to a platter. Add another third of the meat cubes and brown
them. Transfer them to the platter. Brown the remaining meat cubes
and transfer them to the platter. 4. Add the green peppers to the fat
remaining in the cooker and cook until wilted. Add the garlic and
cook about 5 sec., stirring. 5. Return the meat cubes to the cooker.
Add the remaining ingredients and mix well. Cover with the lid and
add the pressure regulator. Cook 20 min. 6. Remove the lid according
to the manufacturer's instructions. Cook down, uncovered, about 10
min. or until the sauce is reduced slightly. Serve with cumin rice.

This dish: Chili verde

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