Instant Pot Chilorio Recipes

Steps:

• 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.

Steps:

• Turn a 6-quart Instant Pot® to the normal saute setting and add the oil. When hot, add the ground chuck, chili powder and 1 teaspoon salt. Cook, stirring and breaking up the meat but still leaving some larger chunks, until browned, about 5 minutes. Stir in the garlic and onion and cook, stirring, 1 minute more. Add the tomatoes, beans, Worcestershire and coffee or cocoa and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
• Season with salt if needed and serve over rice with grated cheese, sour cream and pickled jalapeños.

Steps:

• Put the pork, onion and 1 tablespoon salt in a large Dutch oven or stockpot and add enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to a simmer. Cover and cook until the meat is tender and falling apart when pierced with a fork, 1 to 1 1/2 hours depending on your cut of meat. Transfer the meat to a bowl and reserve 2 cups of the cooking broth. Discard the remaining broth and onions, rinse the pot and return it to the stove.
• Meanwhile, in a small saucepan, combine the chiles and enough water to cover by about 1 inch. Bring to a boil over medium-high heat, pressing on the chiles to submerge them. Remove from the heat, cover and let stand until the chiles are fully softened and pulpy, 15 to 20 minutes.
• Using a slotted spoon, transfer the chiles to a blender; discard the soaking water. Add the tomato, vinegar, oregano, cumin, garlic and 2 cups reserved broth. Puree until completely smooth.
• Return the cooked pork to the reserved pot and pour the salsa over the meat. Mix until the meat is completely covered. Bring to a simmer over medium heat. Season with 1 teaspoon salt and cook, stirring often to encourage the meat to fall apart into shreds, until the sauce thickens and the meat absorbs most of the sauce, about 20 minutes. Adjust the seasoning to taste.
• Serve the chilorio with flour tortillas or breakfast potatoes for a hearty brunch.

Steps:

• Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion and cook, stirring often, until starting to soften, about 5 minutes. Add the garlic and jalapeño and cook, stirring frequently, until aromatic, 1 minute.
• Add the ground beef and cook, breaking up with a wooden spoon, until browned and cooked through, about 7 minutes. Add the salt, pepper, cumin, paprika, chili powder, and tomato paste and cook, stirring constantly, until combined, 1 minute.
• Add the tomatoes and use a potato masher to break up, then add the kidney beans and chicken stock. Place the lid on the Instant Pot and set to pressure cook on high for 20 minutes. Once the timer goes off, set the Instant Pot to quick release.
• Serve the chili with shredded cheddar cheese, cilantro, and sour cream.
• Enjoy!

Steps:

• 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.