I really liked this.
I included 1 tsp Mexican oregano, 1/2 tsp each of ground chipotle and ground ancho chiles, and ¼ tsp of cayenne as I thought the recipe needed a little bit more spice, and honestly could've used a bit more of each. There was a lot more liquid after pressure cooking than I anticipated, but I think it blended well. Also, 2-inch cubes of pork seems too large for the 30 minute cook time. Maybe my meat was particularly tough to start out, but it wasn't quite as tender as I would've liked by the time the 30 minutes was up. So either another 5 minutes under pressure or slightly smaller cubes of pork next time.
Anyway, I will be making this again.
