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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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