Rating: 4.5 stars
15 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe Summary

30 mins
35 mins
1 hr 25 mins
20 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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 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

217 calories; protein 21.3g; carbohydrates 4.1g; fat 12.3g; cholesterol 72.2mg; sodium 288.2mg. Full Nutrition