Ingredients
| 2½ | pounds HORMEL® ALWAYS TENDER® pork butt roast, cubed after excess fat removed |
| 1 | large onion, coarsely chopped |
| 2 | carrots, peeled and coarsely chopped |
| 2 | celery sticks, coarsely chopped |
| 1 | jalapeño pepper, sliced, if desired |
| 1½ | teaspoons kosher salt |
| 1 | cup LA VICTORIA® salsa ranchera |
| 1 | packet HERB-OX® granulated chicken bouillon |
| 1 | cup water |
| 2 | cups coarsely crushed CHI-CHI’S® tortilla chips |
| 2 | cups coarsely crushed CHI-CHI’S® tortilla chips |
| ½ | cup chopped fresh cilantro leaves |
| fresh lime wedges to garnish | |
| shredded cheddar cheese to garnish |
Directions
Place pork and next six ingredients in multicooker.
Dissolve granulated chicken bouillon in water. Add water mixture to cooker. Close and lock lid. Select the meat/stew setting. Cook until warm setting appears. Let stand 10 additional minutes. Release steam according to cooker directions. Remove lid and stir in tortilla chips and cilantro. Squeeze fresh lime juice over and top with cheese, if desired.