- 1/2 boneless pork shoulder, cut into 1” pieces
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 cups dried garbanzos, soaked overnight
- 2 tablespoons white wine
- 1 large carrot, peeled
- 1 large onion, peeled
- 1 dried chile, whole
- 1 butternut squash, peeled and cut into 1” pieces
- 6 cups chicken stock
- 1 bunch mustard greens, coarsely chopped
- salt and pepper to taste
- 1 teaspoon Dijon mustard
In a pressure cooker, heat up the EVOO over medium high heat. Meanwhile season the pork shoulder with salt and pepper. Add the pork and brown evenly, about two minutes, the deglaze with white wine. Add the squash, whole carrot, onion, dried chile and dried garbanzos. Cover with chicken stock and season with salt and pepper and close the lid. Increase the heat to high until the pressure cooker begins to whistle, then reduce heat to a simmer and cook for 35 minutes. Carefully remove the lid and check the beans for doneness, they should be cooked through and creamy. If they are still a little chalky, cover and continue to cook for a few more minutes.
Once the beans are cooked through, take off the lid and remove the carrot, onion and dried chile with a slotted spoon and discard. Fold in the Dijon mustard, then add the mustard greens and continue to cook over low heat until they are wilted, about three minutes. Serve immediately.