| |
Instapot | |
| 8 dried New Mexico chiles, stemmed and broken into small pieces 2 cups low-sodium chicken broth Chicken Broth 14.5 Oz 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) 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin | |
| 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(R)) 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. | |
Unrated | |
Sort