In a skillet, fry the bacon until golden. In the same skillet, sear the meat with a bit of the bacon fat until it has lost its red color.
Season with salt and pepper. Cook the tomatoes, chilies, and garlic with 3 cups of water. Blend, strain, and pour over the pressure cooker. Add the seared meat and its juice along with the chicken bouillon cubes.
Cover the pot and cook over medium-high heat until the valve rises. Reduce the heat to low and cook for 30 minutes.
Serve with pot beans, bacon, onion, and cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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