Mexican-Style Pork Stew

Recipe Ingredients

4 tablespoons	60ml	Oil - or more
2 1/2 lbs	1135g / 40oz	Pork shoulder roast - cubed
1 cup	62g / 2.2oz	Chopped onions
2		Jalapeno peppers - or more
14 oz	397g	Canned tomatoes - coarsely chop
		Include the juice - from the can
1/4 cup	59ml	Chicken broth - or bouillon
		Additional stock - as minimally req'd
1 teaspoon	5ml	Minced garlic
2 teaspoons	10ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground cloves - or more to taste
1/2 teaspoon	2.5ml	Dried oregano
		Salt - to taste, opt'l
1/2 teaspoon	2.5ml	Freshly ground black pepper
2/3 cup	157ml	Green olives - pimiento-stuff, sliced (2/3 to 1 c)
1/2 cup	73g / 2.6oz	Crushed pineapple - drained
1/2 cup	118ml	Prunes - 1/4" dice
		** thickener - if needed
2 tablespoons	30ml	Flour - mixed with
2 tablespoons	30ml	Butter - at room temperature

Recipe Instructions

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. CHILE PEPPERS (2 to 8 to taste), seed and cut into thin strips or rings. Canned chiles 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.

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.

Source:
Lorna Sass (1989) Cooking Under Pressure

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