Mexican Meat Mix

Description
This recipe goes with Flautas, Taco Pizza, Stuffed Baked Potatoes
 * Contributed by PressureCookerRecipes Y-Group
 * Source: Oscar Gomez, Tucson, Arizona in Southern Living, November 2000
 * Yield: 9 cups

Ingredients

 * 1 (2½-pound) boneless chuck roast, trimmed
 * 1 (2½-pound) boneless pork roast, trimmed
 * 1 cup water
 * 3 onions, chopped
 * 1 (4-ounce) can chopped green chiles
 * 1 tablespoon vegetable oil
 * 1 (16-ounce) jar mild green salsa
 * ¼ cup all-purpose flour
 * 1 teaspoon salt
 * 1 teaspoon ground cumin
 * ¼ teaspoon garlic powder

Directions

 * 1) Place roasts and 1 cup water in a 6-quart pressure cooker.
 * 2) Cover cooker with lid, and seal securely; place pressure control over vent and tube.
 * 3) Cook over high heat 8 to 10 minutes or until pressure control rocks quickly back and forth.
 * 4) Reduce heat to medium-low, and cook 40 minutes (pressure control will rock occasionally)
 * 5) Remove from heat; run cold water over cooker to reduce pressure.
 * 6) Carefully remove lid so that steam escapes away from you.
 * 7) Drain meat, reserving juice.
 * 8) Pour juice into a fat strainer; let stand until fat rises to top.
 * 9) Reserve juice; discard fat.
 * 10) Cool meat slightly, and shred.
 * 11) Sauté onion and green chiles in hot oil in the cooker for 1 minute.
 * 12) Stir in green salsa and next 4 ingredients.
 * 13) Cook 1 minute over medium-low heat.
 * 14) Stir in reserved meat juice and shredded meat.
 * 15) Cook 5 minutes or until thickened.
 * 16) Serve on kaiser rolls with green salsa, if desired.