Marinade

• 1 cubanelle pepper, chopped (or ¼ green bell pepper or ½ jalapeño; mild heat)

• 1 tsp fine salt (reduce if using salty bouillon/soy)

• 2 tsp low-sodium soy sauce (or tamari for GF)

• ½ tsp black pepper, freshly ground

• 2 tsp adobo seasoning (many blends contain salt—adjust)

• 1 tsp Mexican oregano, rubbed between fingers

• 1 tsp low-sodium beef bouillon or sazón (powder or paste)

• 1 tsp ground cumin

• 2 bay leaves (remove after pressure cooking)

• 1 tsp minced garlic (about 1 clove)

• 1 Tbsp freshly squeezed lemon juice

• ½ medium onion, diced

Beef & Sauce

• 3 lb chuck roast, cut into large chunks (well-marbled)

• ¼ cup avocado or olive oil (for searing)

• 1 cup low-sodium beef broth (for deglazing)

• 2 tsp minced garlic

• ½ cup white onion, sliced

• 3 Tbsp apple cider vinegar

• 3 Tbsp tomato paste

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

• 1 cup Spanish manzanilla olives with juice (briny depth)

• 1 Tbsp cilantro, minced (stir in at the end)