Smoky Pressure Cooker Pork Chili

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Pierce

1 lb ground pork

1 lb boneless pork shoulder, cut into ½ inch pieces

3 cups chopped onions

1 3⁄4 cups chopped green bell peppers

3 garlic cloves, minced

3 tablespoons tomato paste

1 cup beer, lager-style

1⁄2 teaspoon salt, divided

3 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons dried oregano

3⁄4 teaspoon freshly-ground black pepper

6 tomatillos, quartered

2 bay leaves

2 (12 ½ ounce) cans plum tomatoes, undrained and chopped

1 (15 ounce) can pinto beans, no-salt, drained

1 (7 ¾ ounce) can mexican hot tomato sauce

1 smoked ham hock, about 8 oz

1 1⁄2 tablespoons sugar

1⁄2 cup finely chopped cilantro

1⁄2 cup finely chopped green onion

1⁄2 cup crumbled queso fresco, about 2 oz

8 lime wedges

Note: Ingredients may have been altered from the original.

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