Instant Pot® Carne Adovado bd.weld reviews online

Instant Pot® Carne Adovado


bd.weld

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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Edition Details

Author

bd.weld

Cooking method

Place New Mexico chiles in a heat-proof bowl.
Pour chicken broth into the an electric pressure cooker (such as Instant Pot(R)); bring to a boil. Pour over the chiles; left soften, about 30 minutes.
Heat oil in the pot on the Saute setting. 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. Stir in onions, vinegar, salt, oregano, and cumin; pour sauce over the pork.
Seal pressure cooker and bring to high pressure according to manufacturer’s instructions; cook until pork is fork-tender and sauce is thick, about 20 minutes. Release pressure quickly through natural-release method when done.

Number of persons

10

Full cooking time

15 m

Cooking time

40 m

Time for preparing

1 h 25 m

Calories

217

Fats

12.3 g

Carbohydrate

4.1g

Protein

21.3 g

Cholesterol

72 mg

Sodium

288 mg

Ingredients Instant Pot® Carne Adovado

2 tablespoons all-purpose flour
1/2 teaspoon dried oregano
1 tablespoon canola oil
1 tablespoon cider vinegar
1/4 teaspoon ground cumin
6 cloves garlic
1 cup diced onion
2 cups low-sodium chicken broth
1 teaspoon kosher salt (optional)
8 dried New Mexico chiles, stemmed and broken into small pieces
4 pounds pork shoulder, trimmed and cut into 1-inch cubes
2 chipotle peppers in adobo sauce (optional)

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