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Instant Pot Red Chile Pork

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
85 min
SERVINGS
10 servings
Dinner Mexican U.S.
Instant Pot Red Chile Pork
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
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
Instructions
1
Place New Mexico chiles in a heat-resistant container to begin the cooking process.
2
Heat chicken broth in a small saucepan over high heat until it reaches boiling point. Pour the hot broth over the chiles; let them sit for about 30 minutes to become tender.
3
Activate a pressure cooker, such as the Instant Pot, and switch it to the 'Saute' mode. Dust pork with flour and add it to the pot in batches; cook until golden brown, taking around 15 minutes.
4
Transfer the softened chiles to a blender. Add chicken broth, garlic, and chipotle peppers; blend until the mixture is smooth.
5
Combine the blended chile sauce with onion, vinegar, salt, oregano, and cumin in a bowl; pour the sauce over the pork.
6
Close and lock the lid on the pressure cooker. Follow the manufacturer's instructions to set high pressure; set a timer for 20 minutes. Allow 10-15 minutes for the pressure to build up.
7
Carefully release the pressure using the 'quick-release' method according to the manufacturer's instructions, taking about 5 minutes. Unlock and remove the lid.