Ingredients
Meat
2 lb boneless pork shoulder butt roast aka picnic roast, cut into big enough sizes to sear (1-5-25 Used boneless pork loin)
1 teaspoon onion salt
1/4 teaspoon freshly ground pepper
3 garlic cloves, minced2 tablespoons light olive oil
4 cups water
2 8-oz cans tomato sauce
4 teaspoons Knorr chicken broth powder
2 bay leaves
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin
1/4 cup diced chipotle peppers in adobo sauce
Salt/pepper
Vegetables
3 medium Mexican zucchinis, cut in 1/2-inch rounds
1 bag of frozen gold and white corn, 10.8 oz, defrosted
Garnish
Cilantro
Lime wedges
To Serve
Mexican Rice
Crusty bread
Warm tortillas
Directions
- Season the pork pieces with onion salt and freshly ground pepper. Heat the light olive oil in the pressure cooker over medium-high heat. Add the pork pieces and sear them on all sides until browned to enhances the flavor. Remove and set aside.
- In the same pressure cooker, add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the water to deglaze the pot, scraping up any browned bits from the bottom. Add the tomato sauce, Knorr chicken broth powder, Mexican oregano, cumin, bay leaves, and chipotle peppers in adobo sauce. Stir to combine.
- Return the seared pork to the pressure cooker. Secure the lid, ensuring it is tightly sealed, and set the heat to high. Once the pressure cooker reaches full pressure, reduce the heat to medium-low to maintain a steady pressure. Cook for 30 minutes.
- After 30 minutes, turn off the heat and allow the pressure to release naturally for 10 minutes. Then carefully perform a quick release by lifting the valve or following your pressure cooker’s instructions. Once the pressure is fully released, open the lid.
- Add the zucchini rounds and frozen corn to the stew. Stir gently, and continue cooking until the zucchini is tender. Adjust the seasoning with salt and pepper as needed. Discard the bay leaves.
- Garnish with fresh cilantro or a squeeze of lime if desired for extra brightness.
- Serve the stew hot with warm tortillas, crusty bread, or over rice.
Notes
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