Pork Shank Stew with Canjica

Name: Pork Shank Stew with Canjica
Yield: 8
Ingredients: 1 1/2 cups of white canjica (220 g); 3 tablespoons of olive oil; 1 kg of pork shank, cut into 0.5 cm x 3 cm strips; 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 shank, cut into 0.5 cm x 3 cm strips
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 shank, cut into 0.5 cm x 3 cm strips
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 in a stream of 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
In a pressure cooker, combine the olive oil, pork shank, garlic, and thyme
4
Cook over high heat, stirring occasionally with a wooden spoon, until the meat browns (about 20 minutes)
5
Add the reserved canjica, beef broth, and water to the pressure cooker
6
Close the lid, reduce the heat, and cook until the canjica is tender (about 1 hour)
7
Remove from heat, wait for the pressure to release, then open the cooker
8
Add the sweet corn, close the lid, and cook over low heat until it's tender (3 minutes)
9
Remove from heat, wait for the pressure to release, then open the cooker
10
Serve immediately
11
590 calories per serving