CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Mexican |
Mexican, Pressure co, Stew, Xport |
6 |
Servings |
INGREDIENTS
4 |
T |
Oil, or more |
2 1/2 |
lb |
Pork shoulder roast, cubed |
1 |
c |
Chopped onions |
2 |
|
Jalapeno peppers, or more |
14 |
oz |
Canned tomatoes, coarsley |
|
|
chop include the juice |
|
|
from the can |
1/4 |
c |
Chicken broth, or bouillon |
|
|
Additional stock, as |
|
|
minimally req'd |
1 |
t |
Minced garlic |
2 |
t |
Ground cinnamon |
1/4 |
t |
Ground cloves, or more to |
|
|
taste |
1/2 |
t |
Dried oregano |
|
|
Salt, to taste opt'l |
1/2 |
t |
Freshly ground black pepper |
2/3 |
c |
Green olives |
|
|
pimiento-stuff sliced |
|
|
2/3 |
|
|
to 1 c |
1/2 |
c |
Crushed pineapple, drained |
1/2 |
c |
Prunes, 1/4" dice |
2 |
T |
Flour, mixed with |
2 |
T |
Butter, at room temperature |
INSTRUCTIONS
1997
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, 40.6 g fat, 65.5% 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 1/2 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@wizard.ucr.edu 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@wizard.ucr.edu> on Mar
28,
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