PRESSURE-COOKER GUAJILLO PORK STEW

Pressure-Cooker Guajillo Pork Stew image

Provided by My Food and Family

Categories Recipes

Time 50m

Yield 6 servings, 1 cup each

Number Of Ingredients 12

Ingredients

1/4 cup KRAFT Zesty Italian Dressing
1 Tbsp. WYLER'S Instant Bouillon Chicken Flavored Powder, divided
1 boneless pork shoulder (1-1/2 lb.), trimmed, cut into 1-inch pieces
1 onion, chopped, divided
1 can (8 oz.) tomato sauce
2 Tbsp. flour
1 sweet potato (1/2 lb.), peeled, cut into 1/2-inch pieces
2 small parsnips (1/2 lb.), peeled, cut into 1/2-inch pieces
2 cups tightly packed stemmed kale leaves, chopped
1-1/2 cups water
3 guajillo chiles, stemmed
1 garlic clove

Steps:

Mix dressing and 2 tsp. bouillon powder until blended. Pour over meat in medium bowl; toss until meat is evenly coated with dressing mixture.
Heat electric pressure cooker using SAUTÉ setting. Spray with cooking spray. Add half the meat; cook 1 to 2 min. or until evenly browned, stirring occasionally. Spoon into medium bowl. Repeat with remaining meat; set aside.
Add half the onions to pressure cooker; cook 2 min. or until crisp-tender, stirring frequently. Return meat to pressure cooker. Add tomato sauce, flour and remaining bouillon powder; mix well. Top with sweet potatoes, parsnips and kale. Turn pressure cooker off.
Microwave water and chiles in waxed paper-covered microwaveable bowl on HIGH 5 min. Remove from microwave. Let stand 2 min. Add chiles to blender along with the garlic and remaining onions; blend until smooth. Pour over ingredients in pressure cooker. Close and lock lid. Turn Pressure Release Valve to Sealing position.
Cook 25 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Turn pressure cooker off. Slowly remove lid. Stir before serving.

Nutrition Facts : Calories 460, Fat 23 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 23 g