This sumptuous one pot dish is a simple adaptation of the classic Mexican Posole.
Preparation time: 10 minutes
Cooking time: 55 minutes
Servings: 6-8
Ingredients:
2 pounds of boneless pork shoulder, cubed
2 tablespoons olive oil, divided
1 small onion, chopped
3 garlic cloves, minced
2 cups dry kidney beans, soaked overnight
4 cups water
2 tablespoons chili powder
2 bay leaves
1 teaspoon cumin powder
1 teaspoon dried oregano, crumbled
3 teaspoons salt
To Garnish:
Chopped cilantro
Diced avocado
Lime wedges
Directions:
1. Heat 1 tablespoon olive oil in the pressure cooker using the "brown" or "sauté" button. Add cubed pork and brown on all sides, about 6-8 minutes. Transfer to a bowl and set aside.
2. Add the remaining oil to the pressure cooker then add onion and garlic. Sauté for about 3-4 minutes. Transfer to the pork bowl. Don't clean the pressure cooker.
3. Combine soaked kidney beans with 4 cups water in the pressure cooker.
4. Close the lid and lock. Cook for 15 minutes at high pressure. At the end of the cooking time, quick release the pressure.
5. Carefully open the lid then add the pork plus onions and garlic, chili powder, bay leaves, cumin powder, garlic, oregano and salt.
4. Again, Close the lid and lock. Cook for 10 minutes at high pressure. At the end of the cooking time, use the Natural Release method (about 20 minutes).
5. Remove bay leaves and discard.
6. Using the "sauté" or "brown" setting, let the pressure cooker contents simmer, uncovered until it reaches desired thickness, about 5-10 minutes.
8. Serve, garnished with avocado, cilantro and lime.