Instructions: Place roasts and 1 cup water in a 6-quart pressure cooker. Cover cooker with lid, and seal securely; place pressure control over vent and tube. Cook over high heat 8 to 10 minutes or until pressure control rocks quickly back and forth. Reduce heat to medium-low, and cook 40 minutes. (Pressure control will rock occasionally.)

Remove from heat; run cold water over cooker to reduce pressure. Carefully remove lid so that steam escapes away from you. Drain meat, reserving juice. Pour juice into a fat strainer; let stand until fat rises to top. Reserve juice; discard fat. Cool meat slightly, and shred.

Saute onion and green chiles in hot oil in the cooker for 1 minute. Stir in green salsa and next 4 ingredients. Cook 1 minute over medium-low heat. Stir in reserved meat juice and shredded meat. Cook 5 minutes or until thickened. Serve on kaiser rolls with green salsa, if desired.

This recipe yields 9 cups.

Yield: 9 cups

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