Man, we ate this thing up! We didn't look back. We barely had time to make the rice.
One complaint: as we said, the pressure cooker vanquishes the hot stuff. Have some bottled hot sauce ready. Or pickled jalapeno rings.
As usual, click here for this week's episode of the podcast on iTunes.
Or here to find it on its hosting site.
Or go to the bottom of the page to open it in your browser.
Sheesh! So, onward. The recipe. Break out the pressure cooker.
Pork and Peanut Stew
From THE GREAT BIG PRESSURE COOKER BOOK--available just to the right and a bit above on this page. Or here.
- 1 3/4 cups canned diced tomatoes (preferably low-sodium)
- 1/2 cup creamy natural-style peanut butter
- 1 or 2 tablespoons packed fresh oregano leaves, chopped
- 1/4 teaspoon cayenne
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon salt
- 2 tablespoons peanut, canola, or vegetable oil
- One 2-pound boneless skinless pork shoulder, trimmed of any large chunks of fat and cut into 2-inch pieces
- 1 large yellow onion, halved and thinly sliced
- 1 tablespoon minced fresh ginger
- 2 teaspoons minced garlic
- 1/4 cup dry white wine
- 6 medium carrots, cut into 2-inch pieces
- 2 bay leaves
- 2 tablespoons lime juice
1. Whisk the tomatoes, peanut butter, oregano, cayenne, nutmeg, and salt in a medium bowl until the peanut butter has loosened.
2. Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker set to the browning function. Add the meat in batches to prevent crowding; brown on all sides, turning occasionally, about 6 minutes per batch. Transfer to a large bowl and continue browning more.
3. Add the onions and ginger to the pot; cook, stirring often, until softened, about 3 minutes. Add the garlic; cook for about 10 seconds. Pour in the wine and scrape up any browned bits in the pot.
4. Stir in the tomato mixture, then return the pork pieces and any juices to the pot. Stir in the carrots and bay leaves.
5. Lock the lid onto the cooker.
For a stovetop model, raise the heat to high (15 psi). Once that pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 25 minutes at high pressure.
For an electric model, set the machine to cook at high pressure (9 - 11 psi). Set the machine's timer to cook at high pressure for 40 minutes.
6. To release the pressure, set the stovetop pot off the heat or turn off the electric cooker; let either come back to normal pressure naturally. Unlock and open the cooker. Remove the bay leaves. Stir in the lime juice before serving.