CANNED PORK RECIPIES RECIPES

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INSTANT POT PORK CARNITAS (MEXICAN PULLED PORK



Instant Pot Pork Carnitas (Mexican Pulled Pork image

Delicious Mexican pork made in the Instant Pot (pressure cooker) for tacos, burrito bowls, taco salads and more (also great with cilantro lime rice)!

Provided by Gina

Categories     Dinner    Lunch

Total Time 100 minutes

Prep Time 20 minutes

Cook Time 80 minutes

Yield 11

Number Of Ingredients 12

2 1/2 pounds trimmed (boneless pork shoulder blade roast, cut into 4 pieces)
2 teaspoons kosher salt
black pepper (to taste)
6 cloves garlic (cut into sliver)
1 1/2 teaspoons cumin
1/2 teaspoon sazon (I used homemade)
1/4 teaspoon dry oregano
1 cup reduced sodium chicken broth
2-3 chipotle peppers in adobo sauce (to taste)
2 bay leaves
1/4 teaspoon dry adobo seasoning (I used Goya)
1/2 teaspoon garlic powder

Steps:

  • Season pork with salt and pepper.
  • Press saute on the instant pot, spray with oil and brown the pork on all sides for about 5 minutes. Remove from heat and allow to cool.
  • Using a sharp knife, insert blade into pork about 1-inch deep, and insert the garlic slivers, you’ll want to do this all over.
  • Season pork with cumin, sazon, oregano, adobo and garlic powder all over.
  • Pour chicken broth, add chipotle peppers and stir, add bay leaves and place pork in the Instant Pot, cover and cook using the pressure cooker setting on high pressure for 80 minutes.
  • When the pressure releases, shred pork using two forks and combine well with the juices that accumalated at the bottom.
  • Remove bay leaves and adjust cumin and add adobo and mix well.

Nutrition Facts : ServingSize 1 /2 cup, Calories 160 kcal, CarbohydrateContent 1 g, ProteinContent 20 g, FatContent 7 g, SaturatedFatContent 3 g, CholesterolContent 69 mg, SodiumContent 397 mg

RED CHILE SAUCE (CHILE COLORADO) RECIPE - EPICURIOUS



Red Chile Sauce (Chile Colorado) Recipe - Epicurious image

An easy Red Chile Sauce (Chile Colorado) recipe

Provided by EPICURIOUS.COM

Total Time 1 hr

Cook Time 1 hr

Yield Makes about 2 1/2 cups

Number Of Ingredients 12

2 ounces whole dried New Mexico chiles (6)
1 ounce whole dried guajillo chiles (6)
4 cups boiling-hot water
3 tablespoons finely chopped white onion
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano, crumbled
2 tablespoons vegetable oil
1 tablespoon all-purpose flour
1 tablespoon kosher salt, or to taste
2 teaspoons Sherry vinegar, or to taste
1 teaspoon sugar, or to taste

Steps:

  • Rinse chiles and split open, discarding stems, seeds, and ribs.
  • Heat a well-seasoned cast-iron skillet over moderate heat, then toast chiles, skin sides up, in batches, about 30 seconds (be careful not to burn them, or sauce will be bitter). Transfer chiles as toasted to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.
  • Purée chiles with three fourths of soaking liquid, reserving remainder, in a blender until smooth (use caution when blending hot liquids). Pour purée through a coarse sieve into a bowl, pressing on solids, and discard solids. Whisk reserved soaking liquid into chile mixture.
  • Cook onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, partially covered, whisking occasionally, until reduced to about 2 1/2 cups, about 30 minutes. Season with salt, vinegar, and sugar.

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