Feijoada, Brazilian Pork Stew

• 3 ounces pancetta, diced
• 1 lb. pork loin, cubed
• ½ lb. ham, cubed
• ½ lb. linguica, thickly sliced
• ½ lb. smoked pork sausage
• 1 large onion, chopped
• 4 large cloves garlic, chopped
• 1½ cups beef broth
• 1 can (14½ oz.) diced tomatoes
• 1 can (16 oz.) black beans, rinsed and drained
• 1 cup coarsely chopped green pepper
• 2 oz. rinsed dried beef, cut into 1-inch pieces
• ¼ cup chopped cilantro
• 1 bay leaf
• 1 tsp. dried oregano
• ½ tsp. seasoned pepper
• 2 tbsp. cornstarch
• ¼ cup beef broth or water
• Hot cooked rice
• 6 oranges, sectioned

Preheat multicooker at 350ºF. Add pancetta and sauté until golden, stirring often.  Remove and set aside.                                            

Add pork and ham and brown well on all sides. Remove to bowl with pancetta.

Add sausages and brown on cut sides. Add to pancetta. Add onion and garlic and cook until onion is softened. Add broth, tomatoes, black beans, dried beef, cilantro, bay leaf, oregano and pepper into removable pan. Return meats to pan. Cover and bring to a boil. Reduce temperature to 250ºF and cook for 20 minutes. 

Blend cornstarch into beef broth. Stir into stew and cook until mixture is thickened and smooth.

Serve over rice and garnish with orange segments.

Makes about 12 cups (about 3 quarts; 2.8 liters).