PORTUGUESE-STYLE PORK AND CHORIZO STEW - PRESSURE

Portuguese-Style Pork and Chorizo Stew - Pressure image

Provided by Kathy Lipin

Categories Pork

Time 40m

Number Of Ingredients 15

1 Tbsp olive oil (up to 2 tablespoons)
1 1/4 lb pork loin chops, boneless (3/4 inch thick)
1/3 lb yellow onion, diced
2 clove garlic, crushed
8 oz portuguese chourico, sliced 1/4" thick then each slice cut into 4 pieces
2 idaho potatoes, peeled and chopped in large chunks
1 1/2 Tbsp smoked paprika
2 oz dry sherry
2 oz chicken stock
6 oz dry red wine
14 oz diced tomatoes
7 oz canned butter beans, drained
1 tsp oregano, dried
1 1/2 Tbsp tomato puree
salt and pepper, to taste

Steps:

1. Begin by heating your pan over medium to high heat (Saute function) until "Hot". Add 1 tablespoon olive oil and wait until it shimmers.
2. Add the pork in one layer (if more, do 2 batches), and brown all over. Remove with a slotted spoon and set aside.
3. (If the pot seems dry, add another tablespoon of oil and wait until it shimmers.) Add the onions and cook until transparent.
4. Add the garlic and cook gently for 30 seconds.
5. Remove onion and garlic to set on top of browned pork.
6. Add the chouriço (or chorizo), potatoes and paprika. Stir well for a few minutes.
7. Add the dry sherry, chicken stock and dry red wine and allow to bubble for a minute. Use a spatula to deglaze the bottom of burned on bits.
8. Return the pork and onions/garlic to the pot, and add the drained lima beans, dried oregano, tomato puree and the can of diced tomatoes on top. DO NOT STIR. (It is important that the tomato puree and diced tomatoes stay as far away from the bottom of the pot.)
9. Secure lid of electric pressure cooker, and select button for Pressure cooking. Adjust time to 8 minutes (for 3/4-inch thick pork loin chops) or 50 minutes (for 2" chunks of pork shoulder).
10. Allow pressure to release naturally for 12 minutes, then do a quick release, as per your manual.
11. Remove pork loin chops with tongs, and slice into large chunks. Return chunks to pot. Stir.