Santa Fe Pork Stew with Black Beans

Steps

1. Preheat the oven to 350℉/177℃.
2. Combine the stock, vinegar, and wine in a 4-cup measuring cup or other appropriately sized vessel.
3. Heat 2 tablespoons of the oil in a large (12-inch) skillet.
4. When the oil shimmers, brown the pork in small batches, adding extra oil as needed. Avoid overcrowding, as it will result in steaming instead of browning.
5. Transfer the pork to a flameproof casserole as you go.
6. Add the remaining tablespoon of oil to the skillet, if necessary, and sauté the onion until translucent and golden brown at the edges.
7. Add half of garlic and sauté until fragrant (~1 min).
8. Transfer the skillet contents to the casserole.
9. Deglaze the skillet with a ½ cup or so of the stock mixture, scraping up all the fond, and return this flavor bomb to the stock mixture.
10. Move the casserole with the pork to the stovetop.
11. Sprinkle the flour over the pork and cook over medium heat, tossing well, for 3 minutes, then turn off the heat.
12. Add the potatoes, stock mixture, parsley, 2 tablespoons of the capers, and 1 tablespoon of the cumin to the casserole.
13. Mix well, cover, and bake on the center rack of the oven for 1 hour.
14. Remove the casserole from the oven and add the remaining capers, cumin, and garlic.
15. Add the black beans and pepper, stir, and return to the oven. Bake, uncovered for 15 minutes.
16. Keep warm until ready to serve.
17. Just before serving, stir in the cilantro and adjust the seasonings.

Instant Pot Steps

1. Combine the stock, vinegar, and wine in a 4-cup measuring cup or other appropriately sized vessel.
2. Brown the pork as above or in small batches, using the Sauté mode of the Instant Pot, transferring to a bowl as you work.
3. When done browning, deglaze the Instant Pot or skillet with a ½ cup or so of the stock mixture, scraping up all the fond, and return to the stock mixture.
4. Heat the Instant Pot, using the Sauté mode. When hot, add the remaining tablespoon of oil.
5. When the oil shimmers, add the onion.
6. Sauté until translucent and golden brown around the edges. If the pot is too hot, press the Sauté button until the pot shows you're at a lower temperature.
7. Add half the garlic and sauté until fragrant (~1 min).
8. Transfer the pork along with any juices back to the pot.
9. Don't add any flour, as it can cause the Food Burn warning.
10. Add the potatoes, stock mixture, parsley, 2 tablespoons of the capers, and 1 tablespoon of the cumin to the pot. Stir well to combine.
11. Pressure cook on high for 20 minutes, followed by a natural release of 10 minutes.
12. Meanwhile, cut the potatoes into 1½-inch chunks, place them in a sauce pan, and cover with cold water. Add ½ tablespoon of salt and bring to a boil.
13. Reduce to a medium simmer and cook until the potatoes are just barely fork tender. You don't want them to turn to mush in the stew.
14. Drain, shock twice under cold water, and reserve.
15. When the time is up on the Instant Pot, manually release any residual pressure, remove the lid, and turn on the Sauté function.
16. Stir in the remaining capers, cumin, and garlic along with the black beans, potatoes, and black pepper.
17. Taste and adjust seasonings as desired, using soy sauce and/or fish sauce instead of salt for added umami.
18. If you want to thicken things up (because we didn't use flour), make a slurry of 3 tablespoons of cold water and 2 tablespoons of cornstarch. Stir it in slowly, a little at a time, until you get what you're looking for.