Instant Pot® Chilorio


The bold flavors of this simple stew come together quickly in a pressure cooker, and you can use it to make tacos, burritos, chimichangas, tostadas, quesadillas, sopes, or even tamales. This recipe can be easily doubled if you need more.

Prep Time:
25 mins
Cook Time:
30 mins
Additional Time:
25 mins
Total Time:
1 hrs 20 mins
10 servings


  • 2 ½ pounds pork shoulder, trimmed and cut into 1-inch cubes

  • 4 oranges, juiced

  • 1 (14.25 ounce) can low-sodium chicken broth

  • 1 onion, sliced and separated into rings

  • 1 teaspoon dried oregano

  • 3 dried ancho chiles (poblanos), stemmed and torn into small pieces

  • 2 cups boiling water

  • ¼ cup apple cider vinegar

  • 1 jalapeno, seeded and chopped

  • 2 garlic cloves

  • 2 tablespoons chopped cilantro

  • ¼ teaspoon ground cumin


  1. Combine pork, orange juice, broth, onion, and oregano in the inner pot of an electric pressure cooker (such as Instant Pot®). 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.

  2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

  3. Remove pork from the pot and drain. Transfer to a serving dish.

  4. Place ancho chiles in a heat-proof bowl. Pour boiling water over chiles and soak for 15 minutes. Drain chiles, reserving soaking water.

  5. Combine 1/2 cup chile soaking water, soaked ancho chiles, apple cider vinegar, jalapeno pepper, garlic, cilantro, and cumin in a blender. Blend to form a thick sauce. Pour sauce over pork and mix well.

You can get a second wind out of your Instant Pot® Chilorio with these Torta Sandwiches by user Betty Soup:

Stir together 1 thinly sliced red onion, 3 tablespoons cider vinegar, and 1 teaspoon sugar in a small bowl. Let stand at least 1 hour. Drain. Reheat 1 1/3 cups pork and sauce, covered, in a 2-quart saucepan over medium heat, 5 to 7 minutes. Mash 1 avocado and spread over the bottom half of 4 toasted buns. Top each bun with 1/3 cup pork and sauce and red onion mixture.

Nutrition Facts (per serving)

309 Calories
21g Fat
15g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 309
% Daily Value *
Total Fat 21g 27%
Saturated Fat 7g 36%
Cholesterol 66mg 22%
Sodium 1340mg 58%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 6%
Total Sugars 9g
Protein 17g
Vitamin C 52mg 258%
Calcium 39mg 3%
Iron 3mg 14%
Potassium 600mg 13%

* 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.

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