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.
Ingredients
- New Mexico Chilis, stemmed and broken into small pieces: 8 piece (dried)
- low-sodium chicken broth: 2 cups
- canola oil: 1 Tbsp
- pork shoulder: 4 pound (cut into 1-inch cubes)
- all-purpose flour: 2 Tbsp
- garlic: 6 clove
- chipotle peppers in adobo sauce: 2 piece (optional)
- onion: 1 cup (diced)
- cider vinegar: 1 Tbsp
- kosher salt: 1 tsp (optional)
- oregano: 0.5 tsp (dried)
- ground cumin: 0.25 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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Transfer soaked chiles to a blender. Add broth, garlic, and chipotle peppers; blend until smooth.
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Combine blended chile sauce, onion, vinegar, salt, oregano, and cumin in a bowl; pour sauce over the pork.
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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 carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
