-
-
My review
Instant Pot® Carne Adovado
6k
bd.weld
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 25 m servings 217Original recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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(R)) 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.
You might also like
Footnotes
- Cook's Note:
- The sauce thickens as it cools a bit but if your sauce is too thin set your pot on Saute for 5 to 10 minutes to let some of it evaporate, or make a slurry by mixing 1 tablespoon cornstarch and 3 tablespoons water and pour into the pot. Let it boil on Saute until thickened.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 89 Ratings
-
-
-
-
-
Most helpful positive review
9/17/2017
I made this for a potluck where about a 100 people showed up. I used 5 pounds of a cut up butt roast. Could not find New Mexico Chilies so I used a Black (Negro) dried chili. I regret not pulli...
Most helpful critical review
6/25/2018
This recipe does notwork. It sends the instant pot into burn mode. Then you try and fix that but finally give up and serve it. Its done and safe to eat, but not pressure cook. The gross stuf...
Most helpful
Most positive
Least positive
Newest
9/17/2017
I made this for a potluck where about a 100 people showed up. I used 5 pounds of a cut up butt roast. Could not find New Mexico Chilies so I used a Black (Negro) dried chili. I regret not pulli...
1/12/2019
Only thing I would change next time is not adding the chipotle option. The chipotle over powers the other flavors. Also, I don’t have an instant pot so I used my oven. Cooked at 350 degrees for ...
7/18/2018
I'll be making this again and again! I think I'll omit the flour next time, had a few problems with that but overcame in the end. Great flavor! This was the 1st time I've worked with dried chil...
6/25/2018
This recipe does notwork. It sends the instant pot into burn mode. Then you try and fix that but finally give up and serve it. Its done and safe to eat, but not pressure cook. The gross stuf...
5/23/2018
The only thing I added was to de-glaze the pot with red wine before putting the meat and sauce back in. Served with Mexican cabbage pico de gallo on flour tortillas.
3/5/2018
I tweaked it a bit and didn't use flour (that's not really part of the authentic Mexican recipe so not sure why add it to this one). I found that unnecessary. However, this recipe might not be ...
2/11/2018
My first Instant Pot recipe. Had lots of problems with `burn`. Next time I will try to avoid buildup on the bottom of the pot by either sautéing in a separate pan and/or not using flour. The dis...
1/21/2018
Very flavorful. I didn't have New Mexico peppers, but small, dried Japanese red peppers gave it a lot of heat. It made a lot of sauce for the amount of meat, so leftovers became a soup.