Butternut Squash & Pork Chili
- Serves 4
- 5 strips bacon, diced
- 2 lbs. pork roast or shoulder, cut into l l/2 inch cubes
- 3 Tbsp. chili powder
- 1 tsp. cayenne pepper
- 1 tsp. oregano
- 2 tsp. salt
- 1 tsp. ground coriander
- 1 onion, diced
- 6 cloves garlic, minced
- 14 oz. can fire roasted tomatoes
- 7 oz. can diced green chilies
- 2 oz. bottle light beer
- 3 cups butternut squash, cut into 1 1/2 inch cubes
1.Heat pressure cooker on high. Add bacon.
2.Once bacon has released fat, add pork cubes to pan and brown.
3.Add all other ingredients to the pan and stir.
4.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.
5.Turn down the heat. Cook for 20 minutes.
6.Turn off the heat, and release the pressure by slowly pressing the button on the handle.
7.Once all pressure is released, open the lid.