Pork Stew

with Sweet Peppers and Potatoes

Seasoned with sweet bell peppers, fresh oregano, and fragrant fennel seeds, and filled with creamy Yukon Gold potatoes, this pork stew features tender chunks of pork in a richly flavored broth you’ll want to slurp from a spoon. Cooking it in an electric pressure cooker both speeds up the process and deepens the flavor, making it an easy, comforting meal ready in under an hour.

1. Season the porkIn a large bowl, toss the pork with the oregano, 1½ teaspoons kosher salt, ¼ teaspoon black pepper, and the crushed red pepper flakes. Set aside while you chop and prepare the remaining ingredients.
2. Crack the fennel seedsUsing a mortar and pestle or the flat side of a chef’s knife, lightly crush the fennel seeds.
3. Brown the porkSet the electric pressure cooker to sauté on high and heat 2 tablespoons of olive oil. Add as many pork pieces as fit in a single layer and brown on all sides until deep golden, about 4 minutes per side. Transfer browned pieces back to the bowl; you don’t need to brown the rest.Brown in batches to avoid overcrowding.
4. Sauté vegetables & combineAdd the remaining tablespoon of oil and stir in the bell peppers and onion. Sauté until softened, about 8 minutes. Add the garlic, crushed fennel seeds, remaining 1 teaspoon kosher salt, and remaining ¼ teaspoon black pepper; cook 1 minute until fragrant. Stir in the diced tomatoes, scraping up browned bits. Add the potatoes and return the pork and accumulated juices to the pot.
5. Pressure cookSeal the lid and cook on high pressure for 22 minutes. Let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.Use caution when releasing steam to avoid burns.
6. Finish & serveRemove the lid, add the spinach and parsley, and stir until the greens wilt. Taste and adjust salt if needed. Serve with lemon wedges and extra parsley.

boneless pork butt or pork stew meat2 lb

- meat

fresh oregano3 tbsp

- Produce

Kosher salt1/2 tsp

- Spices

Freshly ground black pepper1/2 tsp

- Spices

Crushed red pepper flakes1/4 tsp

- Spices

fennel seeds1 tsp

- spice

Extra-virgin olive oil3 tbsp

- Oil & Vinegar

Bell Peppers3 piece

- Produce

Onion1 large

- Produce

Garlic cloves4 clove

- Produce

Diced Tomatoes1 cup

- Canned Goods

Yukon Gold potatoes1/2 lb

- Produce

Baby spinach5 oz

- Produce

Fresh parsley leaves and tender stems1/2 cup

- Produce

Lemon wedges0 count

- Produce

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bunch of vegetables