Quick Chile Verde Stew

Steps

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1. 1
   Blend the roasted and peeled hatch peppers with the roasted serrano peppers and half a cup of water until well crushed.
   ▶ ≈0:00
2. 2
   Trim excess fat from the meat and cut into small pieces.
   ▶ ≈0:24
3. 3
   Coat the meat pieces thoroughly with all-purpose flour, salt, and black pepper.
   ▶ ≈0:37
4. 4
   Heat oil in the pressure cooker on sauté setting and brown the meat in batches, removing each batch once browned.
   ▶ ≈0:51
5. 5
   Add a little more oil and sauté the chopped onion for about 1-2 minutes.
   ▶ ≈1:19
6. 6
   Add the minced garlic and tomatoes, stirring for about 30 seconds until fragrant.
   ▶ ≈1:33
7. 7
   Pour in the blended green chile mixture and 3.5 cups of water. Add the bay leaves, oregano, ground cumin, and salt, then stir and bring to a simmer.
   ▶ ≈1:41
8. 8
   Once the chile verde comes to a simmer, add the browned meat and potato chunks back, stirring well.
   ▶ ≈2:01
9. 9
   Switch from sauté to pressure cook setting and cook for 20 minutes. The stew will be done in approximately 15 minutes.
   ▶ ≈2:14