Chunks of pork shoulder smothered in an easy homemade New Mexico red chile sauce are cooked to succulent tenderness in an Instant Pot.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
217 Calories
Recipe Instructions
Step 1
Place New Mexico chiles in a heat-proof bowl.
Step 2
Bring chicken broth to a boil in a small saucepan. Pour over the chiles; left soften, about 30 minutes.
Step 3
Transfer soaked chiles to a blender. Add broth, garlic, and chipotle peppers; blend until smooth.
Step 4
Combine blended chile sauce, onion, vinegar, salt, oregano, and cumin in a bowl; pour sauce over the pork.
Step 5
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Step 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.
Step 7
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.
Ingredients
2 tablespoons all-purpose flour
1 tablespoon cider vinegar
2 cups low-sodium chicken broth
1 cup diced onion
6 cloves garlic
1 tablespoon canola oil
2 chipotle peppers in adobo sauce
1 teaspoon kosher salt
8 dried New Mexico chiles, stemmed and broken into small pieces
4 pounds pork shoulder, trimmed and cut into 1-inch cubes
