Ingredients:
- 3 pounds stew meat (beef, pork, and/or lamb)
- 2 teaspoons peanut oil
- 1 1/2 teaspoons kosher salt
- 1 (12-ounce) bottle of beer, preferably a medium ale (Newcastle is a good choice)
- 1 (16-ounce) container salsa (e.g. Safeway Organic Chipotle)
- 30 tortilla chips (using blue chips can make sure it doesn’t taste too “corn-y”)
- 2 chipotle peppers canned in adobo sauce, chopped
- 1 tablespoon adobo sauce (from the chipotle peppers in adobo)
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
Heat a large dutch oven over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl. Do not overcook during this step!
Once all of the meat is browned, add the beer to the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot.
Turn down the heat to low, then add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Cover, and cook for about an hour or until the meat is cooked to your liking. Remove from the heat and serve immediately, garnishing with sour cream as desired.