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1
In a large casserole (that has a tight fitting lid) heat 3 tablespoons oil over medium-high heat.
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2
Add the carrots, celery, and 1 onion and fry for a few minutes until softened; remove the vegetables to a plate.
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3
Season the meat with salt and pepper; add 2 tablespoons more oil to the pan, if needed, and brown the meat on both sides, about 5 minutes.
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4
Return the softened vegetables to the pan along with the bay leaf.
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5
Add enough water to just about cover the meat and bring to a boil.
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6
Lower heat, cover, and simmer gently until meat is very tender, 1 1/2 to 2 hours.
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7
Remove meat from the pot and set aside; strain the liquid and reserve.
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8
Add another 2 tablespoons oil to the pan and put in the peppers, garlic, tomatoes, and the remaining onion; fry on medium-low heat until everything is soft and broken down, about 15 minutes.
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9
Shred the meat and add to the pan to heat through.
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10
Add some of the reserved braising liquid if the mixture becomes too dry.
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11
Serve with Black Beans and cooked white rice, garnish with cilantro leaves.
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12
In a 6-quart pressure cooker over medium-high heat, pour in 3 tablespoons oil.
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13
Add the ham hock and onions and cook until the onions are wilted and the ham hock is lightly browned, about 5 minutes.
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14
Throw in the garlic and bay leaf and cook for 1 minute more.
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15
Add the beans and give a good stir.
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16
Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt, and a couple of grindings of pepper.
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17
Following the manufacturer's instructions, cover, lock the lid, and bring to high pressure.
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18
Lower heat to maintain pressure and start timing.
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19
Cook at high pressure for 25 minutes.
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20
Remove from heat and let rest for 5 minutes.
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21
Release the steam, again following the manufacturer's directions.
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22
If the beans are underdone, simmer them with the lid off until tender.
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23
Remove bay leaf and discard.
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24
Pick meat from ham hock and add to beans; discard the bone.
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25
Taste and adjust seasoning.
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26
Cook's note: The oil prevents the beans from foaming and clogging the steam vent of the pressure cooker.
