Pressure Cooker Chile Verde Soup with Pork

Ingredients:

• Pork Verde
  • 6 oz (half bag) Ronzoni® Medium Egg Noodles
  • 1 lb pork stew meat, cube
  • 3 cups onions, diced
  • ¼ cup garlic, rough chopped
  • 1-3 serrano chiles, or preferred spice level
  • ¼ cup olive oil
  • 3 Tbsp cumin, divided
  • 12 oz beer, lager. Optional.
  • 1 tsp oregano
  • 4 tsp fresh cracked black pepper
  • 16 oz roasted tomatillo salsa
  • 64 oz water
  • Granulated garlic to taste
  • Salt to taste
• Radish Cabbage Garnish
  • ¼ head green cabbage, thinly sliced
  • 6 radishes, halved and thinly sliced
  • ¼ cup onion, thinly sliced
  • 1 ½ tsp salt
  • ¼ bunch cilantro, rough chopped
  • 2 limes, juiced

Directions:

1. Set pressure cooker to sauté and allow to heat.
2. Season pork liberally with salt, half of the cumin, granulated garlic.
3. Heat olive oil in pressure cooker.
4. Sear pork on all sides, remove and set aside.
5. Add onions, garlic, and serrano to cooker and sauté until translucent.        
6. Add remaining half of cumin, oregano, and black pepper to cooker; stir constantly until brown and fragrant.                       
7. If deglazing, add beer to cooker and simmer for 5 minutes. 
8. Return pork to cooker with salsa and water, season with salt.
9. Switch function to manual, set cooker to 30 minutes with normal pressure.
10. Allow natural release of 30 minutes.
11. After natural release, open cooker and restart sauté function.
12. While it is heating, shred pork gently with wooden spoon.
13. Adjust seasoning.
14. When at a boil, add noodles and cook to desired doneness.
15. Plate and garnish liberally with radish cabbage salad. Serve immediately.
16. Red Cabbage Garnish
17. Mix together cabbage, radish, onion, and salt after you finish setting up pork in cooker.
18. Cover and allow to sit at room temp.
19. Just before serving, stir in cilantro and lime juice.  Adjust salt if needed.