Amy's Recipes

14 oz diced chilis (fire roasted is nice)
28 oz can green enchilada sauce
3 3/4 lb bone-in pork chops
1 c water
2 T oil
1 c diced onion (~1 small or medium)
oregano, lemon pepper, garlic powder, bay leaves

Put a little oil in the instant pot and some in a cast iron pan. Cook the onions on saute in the instant pot until translucent while you brown the outside of the chops in the pan, then set them aside. When the chops are all browned and the onions are done, add 1/5 can of enchilada sauce to the instant pot and stir. Add the chops alternating with the rest of the enchilada sauce, putting a thin layer of sauce between each layer of chops. Add 1 or 2 bay leaves and some lemon pepper, garlic powder, and oregano. Use the cup of water to deglaze the pan you browned the chops in and add liquid to the instant pot. Cook on high pressure for 40 minutes. Removed the chops and break them up, discarding bones. If desired, thicken the sauce with a roux of flour and butter. Add the meat back into the chili verde and serve with tortillas and sour cream.