Instant Pot® Carne Adovado Recipe
Chunks of pork shoulder smothered in an easy homemade New Mexico red chile sauce are cooked to succulent tenderness in an Instant Pot®.
I've made it as is, very good. I cut up a pork sirloin very small and followed the recipe from there, then made enchiladas with the pork and sauce. My wife liked it so much we make it once a week now.
we are new mexicans and have been enjoying carne adovada forever. what's not to enjoy about marinated pork braised in chile colorado. i looked to get an idea on the time in the IP. i did in pot-in-pot so i used 30 minutes, bouncing off the 20 minutes shown for braising in the pot. with p-i-p i can keep the direct liquid down. of course carne adovada can be done a million ways, but USUALLY i chunk and marinate pork shoulder for several hours or overnite, brown it, braise it, then refrigerate it for the next day [common for braises] and serve it in chile colorado made up seperate, tho it usually includes the braise juices and is thickened with the braise vegetables INSTEAD OF FLOURING THE PORK AND MAKING IT STICK WHILR BROWNING [better taste too]. try this with costillas [pork ribs]! instead of chile colorado, sauce it with mole poblano or green chile. great in ALL WAYS. don't forget the homemade beans, either pinto or black.
Making restaurant-worthy meals at home takes very little time or fuss when you're equipped with an Instant Pot. We have recipes for pho, tacos, curry, chicken tikka masala, and more.
I made this for a potluck where about a 100 people showed up. I used 5 pounds of a cut up butt roast. Could not find New Mexico Chilies so I used a Black (Negro) dried chili. I regret not pulling some out before taking to the potluck. Very good, just the right spiciness. Served on flour tortillas.
Very flavorful. I didn't have New Mexico peppers, but small, dried Japanese red peppers gave it a lot of heat. It made a lot of sauce for the amount of meat, so leftovers became a soup.
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