Instant Pot® Chilorio

The bold flavors of this simple stew come together quickly in a pressure cooker, and you can use it to make tacos, burritos, chimichangas, tostadas, quesadillas, sopes, or even tamales. This recipe can be easily doubled if you need more.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 309 Calories

Ingredients

• 2 cups boiling water
• 1 teaspoon dried oregano
• ¼ teaspoon ground cumin
• ¼ cup apple cider vinegar
• 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
• 2 ½ pounds pork shoulder, trimmed and cut into 1-inch cubes
• 4 oranges, juiced
• 3 dried ancho chiles (poblanos), stemmed and torn into small pieces

Recipe Instructions

Step 1

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

Step 2

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.

Step 3

Remove pork from the pot and drain. Transfer to a serving dish.

Step 4

Place ancho chiles in a heat-proof bowl. Pour boiling water over chiles and soak for 15 minutes. Drain chiles, reserving soaking water.

Step 5

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.