Yield: 6 Servings
|4 tablespoons||Oil, or more|
|2½ pounds||Pork shoulder roast, cubed|
|1 cup||Chopped onions|
|2||Jalapeno peppers, or more|
|14 ounces||Canned tomatoes, coarsley chop, include the juice from the can|
|¼ cup||Chicken broth, or bouillon|
|Additional stock, as minimally req'd|
|1 teaspoon||Minced garlic|
|2 teaspoons||Ground cinnamon|
|¼ teaspoon||Ground cloves, or more to taste|
|½ teaspoon||Dried oregano|
|Salt, to taste, opt'l|
|½ teaspoon||Freshly ground black pepper|
|⅔ cup||Green olives, pimiento-stuff, sliced (2/3 to 1 c)|
|½ cup||Crushed pineapple, drained|
|½ cup||Prunes, 1/4" dice|
|2 tablespoons||Flour, mixed with|
|2 tablespoons||Butter, at room temperature|
THICKENER IF NEEDED
BONELESS PORK: neck, or arm roast; or rib meat, etc. TIP: Since browning the pork in batches takes more time than pressure-cooking the stew, use a large skillet in addition to the Cooker to speed up the process. CHILI PEPPERS (2 to 8 to taste), seed and cut into thin strips or rings. Canned chilies may be substituted. Do not saute roasted or cooked peppers. If you use some or all of a 4 oz can, you may want to "brighten the fire" with some cayenne pepper. SERVES 4-8 | one-sixth is 553 cals, 40⅗ g fat, 65½% cff. Serve with cilantro rice, tortillas, salsa, lettuce, etc. PREP 15 MINS + 6-8 MINUTES UNDER PRESSURE + PRESSURE DROP NATURALLY ~~~~~ Heat 2 tablespoons of oil in the cooker. Over high heat, brown the pork in 3-4 batches, adding more oil as needed. (See tip) Remove the meat and set aside. Tip out all but a surface layer of fat, and saute the onions and jalapenos until the onions are soft, about 2-3 minutes. Scrape up any browned bits that are sticking to the bottom of the cooker. Add the remaining ingredients (omit thickener) Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 6 minutes. Let the pressure drop naturally. (You can use a quick-release method.) Move the lid, tilting it away from you to allow any excess steam to escape. Thicken the sauce, if desired, by slowly whisking in bits of the butter-flour mixture while cooking at a gentle boil for 2-3 additional minutes. Adjust seasonings and serve.
MINIMUM LIQUID - For cookers requiring a 2-cup liquid minimum to come up to pressure, add an additional ½ cup of stock. When the pork is done, remove with a slotted spoon; then boil the sauce vigorously until it is reduced.
Return the pork to the pot and proceed as directed.
Recipes are written and tested for 6-quart cookers. Recipe can be cooked in 8-qt cookers; make sure you have enough liquid. Smaller pots: be careful not to exceed the fill capacity recommended for your pot.
Morrow ISBN 0-688-08814-7
Edited for McRecipe by phannema@...
NOTES : This wonderfully seasoned stew is the creation of Lorna's friend and colleague Stephen Schmidt (a.k.a. Senor Picante), author of the encyclopedic teaching cookbook, "Master Recipes." Recipe by: Lorna Sass (1989) Cooking Under Pressure Posted to MC-Recipe Digest V1 #545 by PATh <phannema@...> on Mar 28, 1997