Recipe for Mexican-Style Pork Stew 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
4 tbl Oil, or more
1/2 lb Pork shoulder roast, cubed
1 cup Chopped onions
2 x Jalapeno peppers, or more
14 oz Canned tomatoes, coarsley chop, include the juice from the can
1/4 cup Chicken broth, or bouillon
Additional stock, as minimally reqd
1 tsp Minced garlic
2 tsp Ground cinnamon
1/4 tsp Ground cloves, or more to taste
1/2 tsp Dried oregano
Salt, to taste, optl
1/2 tsp Freshly ground black pepper
2/3 cup Green olives, pimiento-stuff, sliced (2/3 to 1 c)
1/2 cup Crushed pineapple, drained
1/2 cup Prunes, 1/4" dice
----------------- THICKENER IF NEEDED ----------------
2 tbl Flour, mixed with
Instructions:
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. 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% + 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

NOTES : This wonderfully seasoned stew is the creation of Lornas friend

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