Ingredients

• 3/4 cup bottled chili sauce
• 2 tablespoons spicy brown mustard or 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1 chipotle pepper, seeded and minced (optional)
• 1 tablespoon adobo sauce (chipotle pepper sauce) (optional)
• 1 tablespoon maple syrup or 1 tablespoon brown sugar
• 2 lbs boneless pork chops, cut into 1 inch cubes
• 1 tablespoon olive oil
• 2 cups onions, coarsely chopped
• 2 large green peppers, seeded and diced (I prefer poblanos)
• 1/2 cup water
• salt & freshly ground black pepper
• 2 lbs red potatoes, cut into 2 inch chunks (see note above about sweet potatoes)

Instructions

1. Blend together chili sauce, mustard, worcestershire and maple syrup.

2. Add pork and toss to coast.

3. Place in refrigerator and marinade for 2-5 hours.

4. Heat oil in the pressure cooker.

5. Cook the onions, stirring frequently for 2 minutes.

6. Add the peppers and cook for another minute.

7. Stir in the water; stirring to dissolve the browned bits in the pan.

8. If using sweet potatoes put 4 thin slices of sweet potatoes in the broth (they cook down and will become the thickener). The balance of the sweet potatoes should be cut into 2 inch pieces and placed on top of the meat.

9. Transfer the pork plus any unabsorbed marinade to the cooker.

10. DO NOT STIR.

11. Set the remaining potatoes on top.

12. Lock the lid in place.

13. Over high heat bring to high pressure.

14. Reduce the heat just enough to maintain high pressure and cook for 12 minues.

15. (Note: If using sweet potatoes, cook the pork on high pressure for 8 minutes and then add the sweet potatoes; cooking an additional 4 minutes).

16. Use the manufactures quick-release method.

17. Remove the lid (tilting away from you to alllow excess steam to escape) and test both the pork and potatoes for doneness; returning to high pressure if additional cooking is necessary.

18. If using red potatoes, thickening the sauce may be necessary.