Description
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.
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 (Optional)
- 1 cup diced onion
- 1 tablespoon cider vinegar
- 1 teaspoon kosher salt (Optional)
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
Instructions
- Place New Mexico chiles in a heat-proof bowl.
- Bring chicken broth to a boil in a small saucepan. Pour over the chiles; left soften
- about 30 minutes.
- 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.
- Transfer soaked chiles to a blender. Add broth
- garlic
- and chipotle peppers; blend until smooth.
- Combine blended chile sauce
- onion
- vinegar
- salt
- oregano
- and cumin in a bowl; pour sauce over the pork.
- 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.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions
- about 5 minutes. Unlock and remove lid.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hr 25 mins
Servings: 10