About this recipe:The combination of chillies, peppers and pork in this recipe is perfect to use in corn tortillas. The pressure cooker allows the meat to be ultra juicy and reduces the cooking time.
3 tablespoons rapeseed oil
1.35kg boneless pork shoulder, cut into 3.75cm chunks
2 fresh Romano peppers, roughly chopped or more to taste
4 Scotch Bonnet chillies, roughly chopped or more to taste
1 large onion, roughly chopped
4 cloves garlic, roughly chopped
2 teaspoons ground coriander
3 teaspoons ground cumin
350ml beef stock
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Method Prep:25min › Cook:1hr › Ready in:1hr25min
Place the oil into a pressure cooker over medium-high heat. Brown the pork on all sides in the hot oil and stir in the Romano, Scotch Bonnets, onion, garlic, coriander, cumin and beef stock. Lock the lid onto the pressure cooker, bring the cooker up to pressure and reduce heat to keep the pressure steady.
Cook under medium steady pressure for 1 hour, remove the cooker from the heat, place in the sink and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid and serve.
Use Poblano peppers for Romano if available, or any other mild, sweet pepper.