Instant Pot® Carne Adovado recipe

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Ingredients

8 dried New Mexico chiles, stemmed and broken into small pieces
2 cups low-sodium chicken broth
1 tablespoon canola oil
4 pounds pork shoulder, trimmed and cut into 1-inch cubes
2 tablespoons all-purpose flour
6 cloves garlic
2 chipotle peppers in adobo sauce
1 cup diced onion
1 tablespoon cider vinegar
1 teaspoon kosher salt
½ teaspoon dried oregano
¼ teaspoon ground cumin

Nutrition Info

217.3 calories
carbohydrate: 4.1 g
cholesterol: 72.2 mg
fat: 12.3 g
fiber: 0.6 g
protein: 21.3 g
saturatedFat: 4 g
servingSize: -
sodium: 288.2 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place New Mexico chiles in a heat-proof bowl.

  2. Bring chicken broth to a boil in a small saucepan. Pour over the chiles, left soften, about 30 minutes.

  3. Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Coat pork with flour and add to pot in batches, saute until golden brown, about 15 minutes.

  4. Transfer soaked chiles to a blender. Add broth, garlic, and chipotle peppers, blend until smooth.

  5. Combine blended chile sauce, onion, vinegar, salt, oregano, and cumin in a bowl, pour sauce over the pork.

  6. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

  7. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Recipe Yield

10 servings

Recipe Note

Chunks of pork shoulder smothered in an easy-to-make New Mexico red chile sauce and pressure cooked to succulent tenderness. Perfect for taco or burrito fillings.

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