Wet pork stew (PC)

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This is a variation on the Ecuadorian pork stew; Seco de chancho (Dry Pork), which I have adapted for a pressure cooker. I have used a selection of Mexican spices and herbs which gives the recipe lots of flavour but is not particularly hot.

This would be a pretty good guide for general pork stew pressure cooker recipe. However, try varying the spices and herbs to suit your own tastes. Unlike the original, this stew is not dry and has lots of sauce.

Ingredients

• 30ml annatto oil, lard or olive oil
• 450 g shoulder of pork, cut into 5cm cubes
• 1 large Onion, finely chopped
• Garlic to taste, crushed
• 4 large tomatoes, roughly chopped
• 3 sweet peppers of any colour, seeded and roughly chopped
• 2 teaspoons diced chili ancho
• 2 teaspoons diced chilli pasilla
• 1 teaspoon ground cumin
• ½ teaspoon Mexican oregano
• ½ teaspoon Epazote
• Salt and pepper
• 400ml lager
• Yellow cornmeal to thicken

Method

1. Heat the oil or lard in a heavy frying pan.
2. Add the pork and lightly sauté.
3. Remove the pork to the pressure cooker
4. Drain off all but 2 tablespoons of fat from the frying pan and add the onion and garlic.
5. Sauté until the onion is soft.
6. Add the tomato, red pepper and the herbs and spices
7. Season to taste.
8. Pour this mixture over the pork and add the beer.
9. Mix well, seal the pressure cooker and cook for 50 minutes at high pressure (15 psi)
10. If the sauce needs thickening, stir in 2 tablespoons of yellow cornmeal and heat for a few minutes by just using the cooker just as a saucepan.

Serving suggestions

Serve with rice.

Chef's notes

Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.

• http://bit.ly/rspcathinkpig