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.

bd.weld
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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

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

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

  • 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

309 calories; 20.7 g total fat; 65 mg cholesterol; 1340 mg sodium. 14.9 g carbohydrates; 16.6 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/12/2017
This is sooo good. The flavor is so rich and smoky it becomes a unique protagonist for Taco day. I doubled the recipe and froze half. It s not too spicy so it s perfect for the kids. I used a traditional pressure cooker (7 qt). I cooked the meat exactly 20 minutes after the whistle began and allowed the natural release which only took about 10 minutes. It was tender enough to shred it with one fork. Thank you for the recipe. Read More
(6)

Most helpful critical review

Rating: 2 stars
09/07/2018
I just didn't care for the flavor. Read More
(1)
16 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
10/12/2017
This is sooo good. The flavor is so rich and smoky it becomes a unique protagonist for Taco day. I doubled the recipe and froze half. It s not too spicy so it s perfect for the kids. I used a traditional pressure cooker (7 qt). I cooked the meat exactly 20 minutes after the whistle began and allowed the natural release which only took about 10 minutes. It was tender enough to shred it with one fork. Thank you for the recipe. Read More
(6)
Rating: 5 stars
10/12/2017
This is sooo good. The flavor is so rich and smoky it becomes a unique protagonist for Taco day. I doubled the recipe and froze half. It s not too spicy so it s perfect for the kids. I used a traditional pressure cooker (7 qt). I cooked the meat exactly 20 minutes after the whistle began and allowed the natural release which only took about 10 minutes. It was tender enough to shred it with one fork. Thank you for the recipe. Read More
(6)
Rating: 5 stars
05/30/2018
This was delicious. Just the right amount of heat. I prepared it in the pressure cooker per the recipe added the chile sauce then let it sit in the slowcooker so we could pick at it all day. Made excellent tostadas tacos and taquitos. The next day I added honey and BBQ sauce and served it with mac & cheese...so good! Read More
(4)
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Rating: 5 stars
08/05/2018
Both hubby and I loved this recipe. We saw it in Allrecipes magazine and thought it looked good but dont have an instant pot. So made it in my old trusty crockpot. I browned the pork cubes on the stove top first deglazed the pan with some water (I didnt have any broth home so just used water) and then added to the crockpot. I also added extra garlic pepper and a couple of bay leaves to the crockpot. Cooked on high until the pork shredded about 3 1/2 hours. The ancho sauce makes a lot so would probably half it next time. Served on corn tortillas with crumbled queso cheese mexican crema cilantro citrus pickled onions thinly sliced cabbage and avocado slices. Put sliced radishes and lime wedges on the side. I think the pork would also be really good served over creamy polenta. The citrus pickled red onions and queso really added a lot to the tacos. To pickle the onions: 1 large red onion thinly sliced into half rounds. 2 Tablespoons apple cider vinegar juice of 1 lime heaping teaspoon of sugar a couple shakes of ground pepper and salt Read More
(4)
Rating: 3 stars
06/04/2018
Easy but lacks flavor. Recommend adding more herbs and spices of your choice to enhance flavor Read More
(1)
Rating: 2 stars
09/05/2018
didn't look anything like the picture. tasted alright but the orange was too much. added chili powder after it was done. Read More
(1)
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Rating: 2 stars
09/07/2018
I just didn't care for the flavor. Read More
(1)
Rating: 5 stars
05/27/2018
This was the second thing I ve made in my new instant pot...I only have a 3qt so I was afraid to add all the oj to it...my 4 oranges made so much juice. Very tasty...Would make great tacos/burritos. Read More
Rating: 5 stars
05/27/2018
Delicious! Added about a teaspoon of salt. Next time will add additional garlic and cumin. We made tacos with the meat. A definite. Repeat. Read More
Rating: 5 stars
11/03/2017
Delicious and so easy to make using a pressure cooker (I used my InstantPot). I wasn't sure if I needed to remove the seeds from the dried peppers and I did remove them all (because I'm a spice wimp). I think I could have handled leaving a few of them in though and will do that next time. We made tacos with this the night I made it and today I'm using the left overs for tamales. Thanks bd.weld for the recipe! Read More