This traditional stew tastes like it's been slow cooking for hours, but it takes just a fraction of the time when using your pressure cooker. You'll get tender chunks of pork, sausage and black beans in a savory, smoky sauce which captures the authentic Brazilian flavor that makes this dish so popular.
cost per recipe: $10.43
The price is determined by the national average.
pounds boneless pork shoulder, cut into 1-inch pieces
can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
cups Swanson® Chicken Stock
ounces smoked chorizo sausage, sliced (about 1 cup)
cans (about 15 ounces each) black beans, rinsed and drained
drained canned chipotle peppers in adobo sauce
Cook the bacon in a 6-quart stovetop pressure cooker over medium heat until crisp. Drain the bacon on paper towels. Crumble the bacon. Reserve the drippings in the cooker.
Season the pork as desired. Increase the heat to medium-high. Add the pork to the drippings in the cooker and cook until well browned, stirring occasionally. Add the soup and stock and heat to a boil, stirring to scrape up any browned bits from the bottom of the cooker. Stir in the sausage, beans and peppers.
Close and lock the lid. Bring to full pressure over medium-high heat, then reduce the heat to medium-low. Cook for 25 minutes.
Do not open the cooker until the pressure has dropped. Season to taste.