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My review
Instant Pot® Carne Adovado
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."
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Ingredients
1 h 25 m servings 217 calsOriginal recipe yields 10 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
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
Per Serving: 217 calories; 12.3 g fat; 4.1 g carbohydrates; 21.3 g protein; 72 mg cholesterol; 288 mg sodium. Full nutrition
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Reviews
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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...
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.