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Instant Pot Chilorio
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Make Instant Pot chilorio: pork stew with ancho chiles, orange juice, cilantro, and jalapeno for bold flavor in minutes.
Ingredients:
  • 2.5 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
  • 0.25 cup apple cider vinegar
  • 1 jalapeno, seeded and chopped
  • 2 garlic cloves
  • 2 tablespoons chopped cilantro
  • 0.25 teaspoon ground cumin
Instructions:
  • In the inner pot of your electric pressure cooker, mix pork, orange juice, broth, onion, and oregano. Seal the lid, select high pressure, and set the timer for 20 minutes. Let the pressure naturally release for 10 to 15 minutes.
  • Follow the manufacturer's recommendations for natural pressure release for 10 to 40 minutes. Unlock the lid and remove it.
  • Take the pork out of the pot, let it drain, and place it on a serving dish.
  • Place ancho chiles in a heat-proof bowl and cover with boiling water. Allow to soak for 15 minutes, then drain chiles, keeping the soaking water.
  • In a blender, combine 1/2 cup of the soaking water from the chiles, the soaked ancho chiles, apple cider vinegar, jalapeno pepper, garlic, cilantro, and cumin. Blend until a thick sauce forms. Pour the sauce over the pork and mix thoroughly.

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