Shredded Pork Soft Tacos (PCP)

• 1 (4-pound) boneless pork butt roast, trimmed and cut into 2-inch pieces
• 1/2 cup water
• 1 onion, peeled and halved through root end, plus 1 onion chopped fined for serving
• 1 tablespoon minced canned chipotle chile in adobo sauce [Sadly didn't have any on hand.  I used dried pequin chiles instead.]
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• 1 tablespoon sugar
• 1 teaspoon ground cumin
• Salt and pepper
• 2 bay leaves
• 1 orange, halved
• 2 tablespoons lime juice, plus lime wedges for serving
• 1/8 (6-inch) corn tortillas, warmed
• Fresh cilantro leaves
• Thinly sliced radishes

Mise en place.

Dump in basically everything except for the lime, cilantro, and radishes.  Cook under pressure for 25 minutes and naturally release pressure.

The results.  Mash up the pork into bite-size pieces, thicken liquid, and season with salt and pepper.

Lovely texture and flavor even with the chipotle though that would've been preferred.  I eventually got sick of eating so many tacos.  As I often do with radishes in this sense, I quick pickled them with lime and kosher salt.

Pork Vindaloo (PCP)

• 3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces
• Salt and pepper
•  2 tablespoons vegetable oil
• 3 onions, chopped fine
• 8 garlic cloves, minced
• 1 tablespoon mustard seeds
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground cloves
• 1/4 cup all-purpose flour
• 1 cup low-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/4 cup minced fresh cilantro

Mise en place.

Browning half the pork.

Softening the onion.

Cook aromatics until fragrant.

Add flour and cook for one minute.

Deglaze with chicken broth.

Add tomatoes, vinegar, sugar, and pork and cook under high pressure for 30 minutes.  Allow pressure to naturally release.

Stir in cilantro if I bother to have any.  Season with salt and pepper.
It's been a while between actually writing about this dish and eating it, but I think I found it a pretty serviceable vindaloo.

Rustic French Pork and White Bean Stew (PCP)

• 3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces
• Salt and pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 8 garlic cloves, minced
• 1 1/2 teaspoons herbes de Provence
• 1/3 cup all-purpose flour
• 1 cup dry white wine
• 3 cups low-sodium chicken broth
• 1 pound carrots, peeled and sliced 1 inch thick
• 1 fennel bulb, stalks discarded, bulb halved, cored, and cut into 1-inch pieces
• 8 ounces (1 1/4 cups) dried cannellini beans, picked over, rinsed, and salt-soaked
• 2 bay leaves
• 1/4 cup minced fresh parsley
• 1 tablespoon lemon juice, plus extra as needed

Mise en place.

Brown half the pork.

Obligatory onion softening.

Followed by garlic and Herbes de Provence until fragrant.  Then flour for a minute or so to cook off raw taste.

Deglaze with wine.  Throw it all in (except for lemon juice and parsley) and cook at high pressure for 30 minutes.  Release pressure naturally.

Add lemon juice and season with salt and pepper.

Verdict: a pretty good dish.  However, it's French so immediately it's at a disadvantage in my book; it strikes me as a little bit dull.

Chipotle Pork and Hominy Stew (PCP)

• 3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces
• Salt and pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 jalapeno chiles, stemmed, seeded, and minced
• 4 garlic cloves, minced
• 1 tablespoon minced canned chipotle chile in adobo sauce
• 2 teaspoons minced fresh oregano or 1/2 teaspoon dried
• 1/3 cup all-purpose flour
• 1 cup dry white wine
• 3 cups low-sodium chicken broth
• 1 pound carrots, peeled and sliced 1 inch thick
• 2 bay leaves
•  2 (15-ounce) cans white or yellow hominy, rinse
• 1/3 cup minced fresh cilantro [Eh]

Mise en place.

Brown half the pork on all sides over medium-high heat.

Soften onions over medium heat.

Stir in jalapenos, garlic, chipotle, and oregano and cook until fragrant.

Stir in flour and cook for one minute.  Whisk in wine, scrape up fond, and reduce for 1 minute.

Stir in broth, carrots, bay leaves, browned pork with any accumulated juices, and remaining pork.

Bring to high pressure.  Naturally release pressure after 30 minutes.

Stir in hominy and season.

I'm pretty sure I've made some version of pozole in the past though that must've been before I started this blog.  I remember not thinking much of the dish.
But from the moment I ladled out this unctuous dish, I knew I had a winner.  Brilliant flavor from such a simple ingredients list again.