Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
35 mins
Total Time:
1 hr 25 mins
Servings:
10
Yield:
10 servings
Ingredients
Directions
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.
Cook’s Note
The sauce thickens a bit as it cools, but if your sauce is too thin, set your pot on the Sauté setting for 5 to 10 minutes to let some of it evaporate. Or, make a slurry by mixing 1 tablespoon of cornstarch and 3 tablespoons of water together. Pour it into the pot and boil on the Sauté setting until thickened.
Nutrition Facts (per serving)
| 217 | Calories |
| 12g | Fat |
| 4g | Carbs |
| 21g | Protein |
