Instant Pot Carne Adovado

Name: Instant Pot Carne Adovado
Total time: 85
Yield: 10
Ingredients: 8 dried New Mexico chiles, stemmed and broken into small pieces; 2 cups low-sodium chicken broth; 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; 1 cup diced onion; 1 tablespoon cider vinegar; 1 teaspoon kosher salt; 0.5 teaspoon dried oregano; 0.25 teaspoon ground cumin

Recipe by bdweld from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

10 servings

•

8 dried New Mexico chiles, stemmed and broken into small pieces
•

2 cups low-sodium chicken broth
•

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
•

1 cup diced onion
•

1 tablespoon cider vinegar
•

1 teaspoon kosher salt
•

0.5 teaspoon dried oregano
•

0.25 teaspoon ground cumin

Instructions

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) 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.