My Norwegian grandmother made this stew whenever company was coming, but their arrival time was up in the air. I call it “Fern’s Company Stew.” The original recipe called for simmering the stew for 5 hours on the stovetop; in an electric pressure cooker, the cook time drops to 2 1⁄2 hours.
- 3-pound Boston butt pork roast
- 1 pound dry pinto beans
- 6-1/2 cups water
- 1/2 medium onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 cube pork bouillon
- 1 tablespoon salt
- 2 teaspoons Italian oregano
- 5 tablespoons chili powder
- 2 tablespoons cumin
- Corn chips, optional
- Shredded cheddar cheese, optional
- Trim excess fat from pork roast; set aside.
- Add beans, water, onion, garlic, bouillon, salt, oregano, chili powder, and cumin to the electric pressure cooker, and stir until combined.
- Add pork roast, and pressure cook for 150 minutes. When finished, allow pressure to drop naturally.
- Open cooker and shred pork inside using two forks, then mix to combine all ingredients. If stew is too dry, add just enough water to bring liquid level with top of ingredients, stir, and cook for an additional 15 minutes using slow cooker function. If stew is too thin, heat with slow cooker function for 15 to 30 minutes with lid off. Serve over bed of corn chips and top with shredded cheddar, if desired.
NOTE: For a Tex-Mex version, add a 4-ounce can of diced tomatoes and green chiles and use Mexican oregano instead of Italian oregano. You can also use an additional tablespoon of cumin and 2 more tablespoons of chili powder.