Prepare the vegetables

• Chop the tomatoes, onion, poblano peppers, Anaheim peppers and serrano peppers into small pieces.
• Mince the garlic cloves.

Load the pressure cooker

• Add the chopped vegetables, garlic, beef bouillon, water, black pepper, salt and bay leaves to the pressure cooker.
• Place the chuck roast on top.

Pressure cook the beef

• Close the pressure cooker and cook on high pressure.
• Release the steam completely before opening.

Blend the broth and vegetables

• Remove the meat from the cooker and set aside.
• Take a cup of the broth with the vegetables and blend until smooth, then reserve.

Shred the meat

• Shred the beef with two forks.

Fry the shredded beef

• Heat a little oil in a pan over high heat.
• Add the shredded meat and cook, stirring.

Add the blended sauce

• Pour in the blended vegetable mixture and mix everything together.
• Cook, stirring, then taste for salt and adjust if needed.

Serve

• Serve the shredded beef hot.