Mexican-Style Pork Stew

By Walt

Ingredients

• 4 to 6 tsp olive oil
• 2 1/2 pounds of pork shoulder cut into 1 1/2 inch cubes
• 1 cup coarsely cut onion
• 2-8 jalapeño or other fresh chili peppers, seeded and cut into thin strips
• 1 14 oz can tomatoes, coarsely chopped, including juice
• 1/4 cup chicken stock
• 1 tsp minced garlic
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp dried oregano
• salt to taste
• 1/2 tsp freshly ground pepper
• 1 cup sliced pimento-stuffed green olives
• 1/2 cup crushed pineapple
• 1/2 cup prunes, sliced into 1/4 inch strips
• 2 tbls all purpose flour mashed into 2 tbls butter

Preparation

Step 1

Heat 2 tbls of oil in the cooker and brown the pork in 3-4 batches. Add more oil as necessary. Remove to platter and set aside. Tip out all but a surface layer of fat. Saute the onions an jalapeños until the onions are soft, about 2-3 minutes. Scrape up any browned bits that that are remaining. Add the remaining ingredients except the blended butter and flour. Cook for 6 minutes. Release pressure from cooker. Thicken the sauce if desired by slowly whisking in bits of the flour butter mixture while cooking at a gentle boil for an additional 2-3 minutes. Adjust seasonings and serve.