A recipe with a little bit of bite and full of flavour.
Place your pressure cooker on the stove over a medium to high heat
Slice the pork into 2-3cm chunks.
Pour the vegie oil into pressure cooker and allow to heat for 10 seconds, Add half the pork, brown well on all sides. Remove and repeat with remaining pork.
In the meantine, prepare chipotle chilli's by pureeing in a blender or stick mixer.
Place the carrot, onion, celery, garlic, coriander stems and ginger into the pressure cooker and brown over medium to high heat for 3-5 minutes.
Reduce heat to medium, add the Mexican spice mix, bay leaves and continue stirring for 2 minutes.
Add the Pork back to the Pressure Cooker. Add the canned tomatoes, chipotle chilli puree and salt and bring mixture to boil stirring well. Once simmering, place the lid of the pressure cooker on and bring to pressure, cooking for 45 minutes.
Once cooked, allow pressure to reduce naturally. Remove pork mixture and pull apart pork pieces using two forks.
Serve with warmed tacos, cheese, cucumber, sliced tomato or preferred toppings of your choice.
Store leftover pureed chilli in an air-tight container in the fridge, ready to use for next time.