Chunks of pork shoulder smothered in an easytomake New Mexico red chile sauce and pressure cooked to succulent tenderness Perfect for taco or burrito fillings
Prep Time
35 mins
Dificult
Medium
Servings
1 hr 25 mins
Ingredients
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.
Cook’s Note
The sauce thickens a bit as it cools
but if your sauce is too thin
set your pot on the Sauté setting for 5 to 10 minutes to let some of it evaporate. Or
make a slurry by mixing 1 tablespoon of cornstarch and 3 tablespoons of water together. Pour it into the pot and boil on the Sauté setting until thickened.
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