Neckbone Stew by Chef Pepín
Ingredients
- 2 lbs. Rumba® pork neckbones
- 4 tablespoons olive oil
- 1 tablespoon salt
- 1 onion, white or yellow, chopped
- 1 bell pepper, chopped
- 4 garlic cloves, mashed
- 1 bay leaf
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 8-oz can tomato sauce
- 1 cup dry cooking wine
- 2 lbs potatoes, cut in large chunks
- 1-1/2 lb pumpkin with skin, cut in 2-inch squares
- 1/2 cup alcaparrado (spanish olive and capers)
Preparation
- Using a pressure cooker at high heat, add neckbones and water to cover, plus 1 inch. With lid off, bring to a boil. Drain all liquid and discard. NOTE: If cooking on stovetop, follow the same directions: Bring water to a boil and lower heat. Simmer for 1 to 2 hours until meat is tender. Skip to step 5.
- Maintaining high heat, add oil and season with salt, garlic, onion, bell pepper and bay leaf. Lightly brown the meat.
- Add two cups water, lock pressure cooker lid and cook with enough heat to maintain pressure for 15 minutes.
- Remove pressure cooker from heat and let it release all the pressure (approximately 15 minutes).
- Add tomato sauce, dry wine, potatoes, pumpkin, alcaparrado, paprika and pepper.
- Lock pressure cooker lid again on high heat (raising the pressure), then reduce heat to as low as possible to maintain a constant pressure. Cook 10 to 15 minutes until potatoes are soft. NOTE: If cooking on stovetop, simmer until potatoes and pumpkin are tender.
- Serve with rice, salad and corn tortillas.
PRODUCT BENEFITS
Rumba® meats provide the essential ingredient for your favorite traditional dishes. Readily available and of the highest quality, find out more about the benefits Rumba® has to offer.
