INGREDIENTS

INSTRUCTIONS

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, 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, 1997

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