Use an Instant Pot® to create chilorio, a boldly flavored simple stew of pork, ancho chiles, onion, orange juice, cilantro, and jalapeno.
Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
309 Calories
Recipe Instructions
Step 1
Remove pork from the pot and drain. Transfer to a serving dish.
Step 2
Place ancho chiles in a heat-proof bowl. Pour boiling water over chiles and soak for 15 minutes. Drain chiles, reserving soaking water.
Step 3
Combine 1/2 cup chile soaking water, soaked ancho chiles, apple cider vinegar, jalapeno pepper, garlic, cilantro, and cumin in a blender. Blend to form a thick sauce. Pour sauce over pork and mix well.
Step 4
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
Step 5
Combine pork, orange juice, broth, onion, and oregano in the inner pot of an electric pressure cooker (such as Instant Pot®). 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.
Ingredients
2 cups boiling water
1 teaspoon dried oregano
2 tablespoons chopped cilantro
2 garlic cloves
1 (14.25 ounce) can low-sodium chicken broth
1 onion, sliced and separated into rings
1 jalapeno, seeded and chopped
4 oranges, juiced
3 dried ancho chiles (poblanos), stemmed and torn into small pieces
0.25 cup apple cider vinegar
0.25 teaspoon ground cumin
2.5 pounds pork shoulder, trimmed and cut into 1-inch cubes
