New Mexican Pork Chili

• 1 (2-pound) boned pork loin roast, cut into 1-inch cubes
• 2 teaspoons vegetable oil
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 2 cups coarsely chopped onion
• 6 garlic cloves, chopped
• 1 1/2 cups water
• 1 cup coarsely chopped seeded Anaheim chiles (about 3 chiles)
• 3/4 cup dried pinto beans
• 1 tablespoon chopped drained canned chipotle chile in adobo sauce
• 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
• 1 (10 1/2-ounce) can beef broth
• 1/2 cup chopped fresh cilantro
• 1/2 cup fat-free sour cream
• 1/2 cup chopped tomato

1. Trim fat from pork.
2. Heat oil in a 6-quart pressure cooker over medium heat. Add pork; sprinkle with chili powder, cumin, and salt. Saute 5 minutes. Add onion and garlic; saute 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.

loin roast, vegetable oil, chili powder, ground cumin, salt, onion, garlic, water, chiles, pinto beans, salt, beef broth, fresh cilantro, sour cream, tomato

Taken from www.myrecipes.com/recipe/new-mexican-pork-chili (may not work)