Instant Pot Red Chile Pork

Course: Main Course

Cuisine: American-Mexican, Mexican

Prep Time: 25

Cook Time: 2 10

Steam Release: 25

Total Time: 3

Servings: servings

Calories: 147kcal

Author: Emily

This Instant Pot Red Chile Pork recipe adds so much flavor to shredded pork and is perfect in tacos, tamales, burritos, and more.

Cut the pork into 3-4" cubes and place them in the Instant Pot. Place the onion, bay leaves, garlic, oregano, cumin, chili powder, salt, and pepper in with the pork and use a spoon to stir everything and coat the pork.
Place the lid on the Instant Pot and close the steam valve. Pressure cook on HIGH for 90 minutes. Once complete, allow the steam to naturally release, this will take about 20-25 more minutes.
Carefully open the lid and drain the liquid from the pork, reserving the broth for the sauce. Use tongs to shred the pork and leave it in the Instant Pot on WARM while you make the sauce.

Rinse the dried chiles and remove the stems and seeds. Place the chiles in a saucepan with 4 cups (or however much you have) of the reserved pork broth. Simmer for 20 minutes and then remove the pan from the heat.
Place the chiles and broth in a food processor or blender. Add the oregano, cumin, chili powder, onion powder, and garlic and process until smooth.
In the same saucepan used to cook the chiles, add the vegetable oil and heat over medium heat. Add the flour and salt and cook for 1 minute to create a roux.
Strain the chili sauce from the blender over the saucepan using a spatula to push the sauce through. Discard any solids that don't go through. Cook and stir the sauce for 10 minutes.
Pour the red chile sauce into the Instant Pot with the shredded pork. Stir to coat the pork. Serve immediately or allow the pork to cool completely before storing covered in the fridge for 3-4 days. You can also freeze the pork for up to 6 months.