New Mexico Instant Pot Recipes

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INSTANT POT® CARNE ADOVADO



Instant Pot® Carne Adovado image

Chunks of pork shoulder smothered in an easy-to-make New Mexico red chile sauce and pressure cooked to succulent tenderness. Perfect for taco or burrito fillings.

Provided by bd.weld

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 1h25m

Yield 10

Number Of Ingredients 12

8 dried New Mexico chiles, stemmed and broken into small pieces
2 cups low-sodium chicken broth
1 tablespoon canola oil
4 pounds pork shoulder, trimmed and cut into 1-inch cubes
2 tablespoons all-purpose flour
6 cloves garlic
2 chipotle peppers in adobo sauce
1 cup diced onion
1 tablespoon cider vinegar
1 teaspoon kosher salt
½ teaspoon dried oregano
¼ teaspoon ground cumin

Steps:

  • 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.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 4.1 g, Cholesterol 72.2 mg, Fat 12.3 g, Fiber 0.6 g, Protein 21.3 g, SaturatedFat 4 g, Sodium 288.2 mg, Sugar 0.9 g

NEW MEXICAN STYLE PINTO BEANS RECIPE - (3.9/5)



New Mexican Style Pinto Beans Recipe - (3.9/5) image

Provided by scottsdalejulie

Number Of Ingredients 8

2 cups dried pinto beans
water
1/4 pound salt pork
1 large onion, chopped
1 clove garlic, crushed
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon oregano (preferably Mexican oregano)

Steps:

  • *Soak beans in water overnight. With a sharp knife, make several slashes into, but not all the way through, the salt pork. Pour off soaking water and add fresh water to cover by at least one inch. Add the salt pork, onion, garlic, chili powder, cumin and oregano. Simmer on low heat at least 4 hours or until water is absorbed and mixture is thick. *Dried beans cook faster if they are soaked. Cover beans with 2 inches of water, soak them overnight, drain, and then cook according to your recipe. A shortcut to overnight soaking is to cover the beans with plenty of water, bring them to a boil and boil for 2 minutes. Then, turn off the heat, cover tightly, and let them sit for 1 hour. Then, drain and cook as usual.

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