Pork Rind Stew with Canjica

Name: Pork Rind Stew with Canjica
Yield: 8
Ingredients: 1 1/2 cups of white canjica (220 g); 3 tablespoons of olive oil; 1 kg of pork rind cut into strips, 0.5 cm x 3 cm; 5 cloves of garlic, minced; 1/2 tablespoon of thyme; 2 1/2 tablets of beef broth dissolved in 5 cups of hot water (1.2 liters); 3 cups of water (720 ml); 300 g of sweet corn cut in half

1
1 1/2 cups of white canjica (220 g)
2
3 tablespoons of olive oil
3
1 kg of pork rind cut into strips, 0.5 cm x 3 cm
4
5 cloves of garlic, minced
5
1/2 tablespoon of thyme
6
2 1/2 tablets of beef broth dissolved in 5 cups of hot water (1.2 liters)
7
3 cups of water (720 ml)
8
300 g of sweet corn cut in half

Ingredients

1
1 1/2 cups of white canjica (220 g)
2
3 tablespoons of olive oil
3
1 kg of pork rind cut into strips, 0.5 cm x 3 cm
4
5 cloves of garlic, minced
5
1/2 tablespoon of thyme
6
2 1/2 tablets of beef broth dissolved in 5 cups of hot water (1.2 liters)
7
3 cups of water (720 ml)
8
300 g of sweet corn cut in half

Directions

1
Rinse the canjica well under running water
2
Place it in a medium-sized bowl, cover with 1 liter of water and let it soak for at least 12 hours
3
Drain it
4
In a pressure cooker, combine the olive oil, pork rind, garlic, and thyme
5
Cook over high heat, stirring occasionally with a wooden spoon, until the pork is browned (about 20 minutes)
6
Add the reserved canjica, beef broth, and water
7
Cover the cooker, reduce the heat, and cook until the canjica is tender (about 1 hour)
8
Remove from heat, let the pressure drop, then open the cooker
9
Add the sweet corn, cover, and cook over low heat until it's tender (3 minutes)
10
Remove from heat, let the pressure drop, then open the cooker and serve immediately
11
Approximately 590 calories per serving