Chile verde stew (beef, pressure cooker)

Put the roasted, peeled hatch peppers, two roasted serrano peppers and half a cup of water in a blender and blend until crushed; set aside.

Trim some fat from the chuck roast and cut it into small pieces.

Coat the meat completely with the flour, 1.5 tbsp salt and 1 tbsp black pepper.

Heat a little oil in the pressure cooker on the saute setting; sear the meat in batches in a single layer, a couple of minutes a side, until browned; set aside.

Add a little more oil and saute the onion 1 to 2 minutes.

Add the minced garlic and tomatoes and mix about 30 seconds, until the garlic is fragrant.

Add the green chile and 3.5 cups of water, rinsing out the blender cup.

Add bay leaves, oregano, ground cumin and a little salt; bring to a simmer.

Return the meat with large chunks of potato, mix, switch to pressure cook and cook 20 minutes.

Serve with rice and flour tortillas.