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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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
35 mins
total:
1 hr 25 mins
Servings:
10
Yield:
10 servings
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Ingredients

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

Directions

Instructions Checklist
  • Place New Mexico chiles in a heat-proof bowl.

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  • 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 43% DV; carbohydrates 4.1g 1% DV; fat 12.3g 19% DV; cholesterol 72.2mg 24% DV; sodium 288.2mg 12% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/18/2017
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 pulling some out before taking to the potluck. Very good just the right spiciness. Served on flour tortillas. Read More
(11)

Most helpful critical review

Rating: 1 stars
06/25/2018
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 stuff didnt go away and thats no way to eat a taco. Go back to the lab. Read More
15 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/18/2017
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 pulling some out before taking to the potluck. Very good just the right spiciness. Served on flour tortillas. Read More
(11)
Rating: 5 stars
07/20/2018
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 chili's and couldn't be more pleased. Read More
(2)
Rating: 5 stars
05/23/2018
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. Read More
(2)
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Rating: 5 stars
04/02/2019
This was my first InstaPot recipe and it turned out great! I used Papatillo dried chiles I was told they are the least hot ones. I had never used dried chiles before it was a surprise to see how good & authentic it tasted. That being said if I wanted to take a shortcut I would try to buy a ready made sauce and skip the whole soaking the chiles and using the blender. One thing this recipe didn't mention but I added a cup of water to the pot before cooking then I cooked it for 20 minutes and the gravy and meat turned out perfect. My cooker defaulted to 1 hour when I hit the stew setting but I'm glad I made the adjustment for only 20 minutes or I think it would have overcooked. I used the flour to dredge the meat it took awhile but I think it added a good consistence to the gravy and more texture to the meat. Overall a great first experience my husband loved it too. Read More
(2)
Rating: 4 stars
02/11/2018
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 dish itself was delicious! Other notes: I found dried New Mexico peppers in the Hispanic Foods section at my local supermarket. I also used the Instant Pot to heat the broth for soaking them. Read More
(2)
Rating: 4 stars
06/11/2019
we are new mexicans and have been enjoying carne adovada forever. what's not to enjoy about marinated pork braised in chile colorado. i looked to get an idea on the time in the IP. i did in pot-in-pot so i used 30 minutes bouncing off the 20 minutes shown for braising in the pot. with p-i-p i can keep the direct liquid down. of course carne adovada can be done a million ways but USUALLY i chunk and marinate pork shoulder for several hours or overnite brown it braise it then refrigerate it for the next day common for braises and serve it in chile colorado made up seperate tho it usually includes the braise juices and is thickened with the braise vegetables INSTEAD OF FLOURING THE PORK AND MAKING IT STICK WHILR BROWNING better taste too. try this with costillas pork ribs! instead of chile colorado sauce it with mole poblano or green chile. great in ALL WAYS. don't forget the homemade beans either pinto or black. Read More
(1)
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Rating: 4 stars
06/24/2019
I sautéed the pork shoulder in a cast iron skillet to avoid any burning issues that some other people have had. This is the first outing with the pressure cooker and it turned out perfect. I had a 6 lb. pork shoulder so I increased the liquid to 6 cups and had no problem with burning. Plenty of leftovers for later on. Instead of putting onions in the sauce we used them as a garnish and it was great. Thanks for the great recipe! Read More
(1)
Rating: 5 stars
01/21/2018
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. Read More
(1)
Rating: 4 stars
03/05/2018
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 best for instant pot as it continuously said "burn" even though at one point I took it out of the instant pot completely washed the pot put it back in and tried to start it all over again and it still said it after about 2 or 3 tries. I think I'd rather do this particular recipe in the crock pot to avoid it sticking to the bottom. Flavor was good but there was something missing. I think I'll add that secret Mexican ingredient next time as well...;) Read More
Rating: 1 stars
06/25/2018
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 stuff didnt go away and thats no way to eat a taco. Go back to the lab. Read More