Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• Downtown diners missed that Market mojo
• A taste of Spain in Salem
• Apple of his eye
• Stepping up to the plate

Recipes

• Use Your Noodle Salad
• Baked Crispy Chicken Fingers

• Recipe archive

Ingredients

2 Tbsp. olive oil

1 pound boneless pork, cut into 2-inch cubes

1 pound coarsely ground pork

1 onion, chopped

2 mild poblano or Anaheim chiles, seeded and chopped

4 Tbsp. minced garlic

2 Tbsp. chili powder

1 Tbsp. ground cumin

1/2 tsp. red pepper flakes

1/4 tsp. ground cinnamon

2 (28-oz.) cans chopped tomatoes, with juice

1 (3-oz.) can tomato paste

1 cup chopped cilantro

1 pound dried black beans, soaked for a minimum of 4 hours (or overnight)

1 cup sour cream

Directions

Heat the oil in a 6-quart or larger pressure cooker over medium heat. Add the cubes of pork and cook until browned on all sides, then set aside to drain on paper towels.

Add ground pork to the cooker and cook until it is nicely crumbled and browned. Set aside to drain on paper towels.

Add onions, chiles and garlic to the cooker and cook, stirring, until slightly softened, about three minutes. Add the chili powder, cumin, red pepper flakes and cinnamon, frying until the spices begin to sizzle. Return the meat to the cooker and add chopped tomatoes, tomato paste, cilantro and beans and stir.

Add enough water or flavoring liquids, such as chicken stock, to the pot to cover the contents by 2 inches. Lock the lid in place. Bring to 15 psi over high heat, then immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure, and cook for 15 minutes.

Remove from the heat and use the natural release method to depressurize. Carefully open the lid after the pressure drops. Ladle the beans into individual serving bowls and top each with a dollop of sour cream.