Instant Pot® Carne Adovado

Name: Instant Pot® Carne Adovado
Prep time: 20 min
Cook time: 30 min
Total time: 85 min
Ingredients: 8 dried New Mexico chiles, stemmed and broken into small pieces; 2 cups low-sodium chicken broth; 1 tablespoon canola oil; 4 pounds pork shoulder, trimmed and cut into 1-inch cubes; 2 tablespoons all-purpose flour; 6 cloves garlic; 2 chipotle peppers in adobo sauce; 1 cup diced onion; 1 tablespoon cider vinegar; 1 teaspoon kosher salt; 0.5 teaspoon dried oregano; 0.25 teaspoon ground cumin

4.4

(17)

15 Reviews

5 Photos

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 by bdweld

Published on October 3, 2017

5

Prep Time:

20 mins

Cook Time:

30 mins

Additional Time:

35 mins

Total Time:

1 hr 25 mins

Servings:

10

Yield:

10 servings

Jump to Nutrition Facts

Ingredients

8 dried New Mexico chiles, stemmed and broken into small pieces
2 cups low-sodium chicken broth
1 tablespoon canola oil
4 pounds pork shoulder, trimmed and cut into 1-inch cubes
2 tablespoons all-purpose flour
6 cloves garlic
2 chipotle peppers in adobo sauce (Optional)
1 cup diced onion
1 tablespoon cider vinegar
1 teaspoon kosher salt (Optional)
½ teaspoon dried oregano
¼ teaspoon ground cumin

Directions

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 (per serving)

217	Calories
12g	Fat
4g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 217
% Daily Value *
Total Fat 12g	16%
Saturated Fat 4g	20%
Cholesterol 72mg	24%
Sodium 288mg	13%
Total Carbohydrate 4g	1%
Dietary Fiber 1g	2%
Total Sugars 1g
Protein 21g
Vitamin C 3mg	13%
Calcium 24mg	2%
Iron 1mg	8%
Potassium 319mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.