Recipe By bd.weld
Rating
Published Apr 4th
Prep 25m Cook 30m Additional 25m Ready In 1h 20m
Servings 10 servings Calories 309.1

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.

Recipe Ingredients

  • 2 ½ pounds pork shoulder, trimmed and cut into 1-inch cubes
  • 4 oranges, juiced
  • 1 (14.25 ounce) can low-sodium chicken broth
  • 1 onion, sliced and separated into rings
  • 1 teaspoon dried oregano
  • 3 dried ancho chiles (poblanos), stemmed and torn into small pieces
  • 2 cups boiling water
  • ¼ cup apple cider vinegar
  • 1 jalapeno, seeded and chopped
  • 2 garlic cloves
  • 2 tablespoons chopped cilantro
  • ¼ teaspoon ground cumin

Cooking Directions

  1. 1 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.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
  3. 3 Remove pork from the pot and drain. Transfer to a serving dish.
  4. 4 Place ancho chiles in a heat-proof bowl. Pour boiling water over chiles and soak for 15 minutes. Drain chiles, reserving soaking water.
  5. 5 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.

Nutrition Facts

  • Calories 309.1
  • Carbohydrate 14.9 g
  • Cholesterol 65.5 mg
  • Fat 20.7 g
  • Fiber 1.6 g
  • Protein 16.6 g
  • Saturated Fat 7.1 g
  • Sodium 1339.7 mg
  • Sugar 9.3 g

Chef's Notes

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.

Reviews

  1. I just didn't care for the flavor.
  2. didn't look anything like the picture. tasted alright but the orange was too much. added chili powder after it was done.
  3. 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 - Read more ...
  4. Easy but lacks flavor. Recommend adding more herbs and spices of your choice to enhance flavor
  5. 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 - Read more ...
  6. 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.
  7. Delicious! Added about a teaspoon of salt. Next time will add additional garlic and cumin. We made tacos with the meat. A definite. Repeat.
  8. 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 - Read more ...
  9. 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 - Read more ...

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