Recipe Details
Ingredients
-
2 ½poundspork shoulder, trimmed and cut into 1-inch cubes
-
4oranges, juiced
-
1(14.25 ounce) canlow-sodium chicken broth
-
1onion, sliced and separated into rings
-
1teaspoondried oregano
-
3dried ancho chiles (poblanos), stemmed and torn into small pieces
-
2cupsboiling water
-
¼cupapple cider vinegar
-
1jalapeno, seeded and chopped
-
2garlic cloves
-
2tablespoonschopped cilantro
-
¼teaspoonground cumin
Cooking Directions
-
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.
-
Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove lid.
-
Remove pork from the pot and drain. Transfer to a serving dish.
-
Place ancho chiles in a heat-proof bowl. Pour boiling water over chiles and soak for 15 minutes. Drain chiles, reserving soaking water.
-
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.
You can get a second wind out of your Instant Pot® Chilorio with these Torta Sandwiches by user Betty Soup:
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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories309 | |
% Daily Value * | |
Total Fat 21g |
27% |
Saturated Fat 7g |
36% |
Cholesterol 66mg |
22% |
Sodium 1340mg |
58% |
Total Carbohydrate 15g |
5% |
Dietary Fiber 2g |
6% |
Total Sugars 9g |
|
Protein 17g |
33% |
Vitamin C 52mg |
57% |
Calcium 39mg |
3% |
Iron 3mg |
14% |
Potassium 600mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved