Text 2444, 82 rader
Skriven 2013-07-15 06:34:48 av Dave Drum (1:261/38)
Ärende: Chile 3352
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mexican-Style Pork Stew
 Categories: Pork, Vegetables, Chilies, Poultry, Herbs
      Yield: 6 Servings

      4 tb Oil; or more
  2 1/2 lb Pork shoulder roast; diced
      1 c  Chopped onions
      2    Jalapenos; more to taste
     14 oz Can tomatoes; coarse chopped
           - w/juice from the can
    1/4 c  Chicken broth
           Additional stock; as needed
      1 ts Minced garlic
      2 ts Ground cinnamon
    1/4 ts Ground cloves; more to taste
    1/2 ts Dried oregano
           Salt
    1/2 ts Fresh ground black pepper
    2/3 c  Green olives, pimiento
           - stuffed, sliced
    1/2 c  Crushed pineapple; drained
    1/2 c  Prunes; 1/4" dice

MMMMM-------------------------THICKENER------------------------------
      2 tb Flour
           +=MIXED WITH=+
      2 tb Butter; room temp

  Chile 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.
  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.

  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.

  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.

  Lorna Sass (1989) Cooking Under Pressure; Morrow ISBN
  0-688-08814-7

  SERVES 4-8

  Uncle Dirty Dave's Archives

MMMMM

... In cooking, as in all the arts, simplicity is the sign of perfection.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)