Instant Pot Red Chile Pork (Mexican Red Chile Pork)

Name: Instant Pot Red Chile Pork (Mexican Red Chile Pork)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1½ pounds boneless pork shoulder, cut into 1-inch cubes; 1 teaspoon fine sea salt; ½ teaspoon fresh ground black pepper; ¼ teaspoon ground coriander; 10 dried guajillo chiles (about 2 ounces), stemmed and seeded (or ½ cup chile powder); 3 crushed cloves garlic; 1 cup water (or chicken broth)

1 serving

servings

10 minutes

active time

50 minutes

total time

Start Cooking

Ingredients

1½ pounds boneless pork shoulder, cut into 1-inch cubes

1 teaspoon fine sea salt

½ teaspoon fresh ground black pepper

¼ teaspoon ground coriander

10 dried guajillo chiles (about 2 ounces), stemmed and seeded (or ½ cup chile powder)

3 crushed cloves garlic

1 cup water (or chicken broth)

Directions

Everything in the pot

Stem and seed the dried guajillo chiles by cutting the stem end off the pepper, slicing them open along one side, and peeling out the veins and seeds. Sprinkle the pork shoulder cubes with the fine sea salt, fresh ground black pepper, and coriander. Put the pork in an Instant Pot or other pressure cooker, pour in the water, add the garlic, and top with the guajillo chiles.

Pressure Cook the pork and chiles for 20 minutes with a Natural Release

Lock the lid on the cooker, and cook on high pressure for 20 minutes in an Instant Pot or other electric pressure cooker or for 16 minutes in a stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook - Custom in an Instant Pot.) Let the pressure come down naturally, about 20 minutes. (You can quick-release any remaining pressure after 15 minutes if you are in a hurry.)

Blend the peppers and Shred the Pork

Move the cooked guajillo chiles to a blender, and use a slotted spoon to move the pork to a large bowl, leaving behind the cooking liquid. Pour the cooking liquid into a fat separator and let it settle for 5 minutes. Pour a cup of the defatted cooking liquid into the blender with the guajillo chiles. Remove the plug on the lid, hold the lid on the jar tightly with a towel, and SLOWLY increase the blender to high speed. (The still-warm liquid will want to blow the top off the blender). Blend the chiles for 1 minute on high, adding more cooking liquid if the blender is not moving the chiles around. Pour the blended red chile sauce over the pork. Shred the pork with a pair of forks and mix it with the chile sauce. Save for later, use in another recipe, or serve and enjoy!

Nutrition

Serving Size

¼ cup of filling

Calories

170

Total Fat

4.6 g

Saturated Fat

1.1 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

51 mg

Sodium

211.5 mg

Total Carbohydrate

11.4 g

Dietary Fiber

4.7 g

Total Sugars

0 g

Protein

21.8 g