1 cup anaheim chiles seeded coarsely chopped ( 3 chiles)
10.5 ounce beef broth canned
14.5 ounce canned tomatoes undrained canned
2 tablespoons chili powder
1 tablespoon chipotle chile in adobo sauce canned drained chopped
0.8 cup pinto beans dried
0.5 cup cilantro leaves fresh chopped
6 garlic cloves chopped
1 tablespoon ground cumin
2 cups onion coarsely chopped
2 pound boned pork loin roast cut into 1-inch cubes
0.5 teaspoon salt
0.5 cup cup heavy whipping cream fat-free sour
0.5 cup tomatoes chopped
2 teaspoons vegetable oil
1.5 cups water
Equipment
bowl
ladle
pressure cooker
Directions
Trim fat from pork.
Heat oil in a 6-quart pressure cooker over medium heat.
Add pork; sprinkle with chili powder, cumin, and salt. Saut 5 minutes.
Add onion and garlic; saut 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.
