In a pressure cooker, add onion, garlic, salt, meat. Cover with water, lock and simmer for 1 hour.
1
In the meantime, julienne red bell pepper.
2
Take meat out on a plate and reserve broth.
3
Shred the meat.
4
In a Dutch oven with a little oil, sauté onion, garlic and red hot pepper for a few minutes.
5
Add broth, bay leaves, oregano, cumin, pepper and tomato purée, then stir.
6
Add shredded meat and white wine, then cook on high heat for 5 minutes.
7
Then cook covered on medium heat for 15 minutes.
8
Add white wine and julienned bell pepper, then cook for another 10 minutes.
9
Serve with fried plantains, rice or beans.
10