Instant Pot Mexican Pork
Ingredients
The sauce
-
1
cup
chicken broth
-
2
tablespoons
apple cider or red wine vinegar
-
8
ounces
tomato sauce
-
8 to 10
ounces
green enchilada sauce or salsa verde
-
1
tablespoon
chili powder
-
2
teaspoons
ground cumin
-
1
teaspoon
onion powder
-
1
teaspoon
garlic powder
-
1
teaspoon
dried oregano
-
1
teaspoon
salt
-
½
teaspoon
black pepper
The meat
-
2 to 3
pounds
pork roast, cut into large chunks
Thickening (optional)
-
1 to 2
tablespoons
cornstarch
Instructions
- Add the broth, vinegar, tomato sauce, enchilada sauce, and spices to the Instant Pot and stir.
- Nestle the pork into the sauce mixture and secure the lid.
- Set the valve to sealing and cook on high pressure for 60 minutes.
- Allow the pressure to naturally release for 15-20 minutes, then quick release the remaining pressure.
- Remove the pork, shred it, and set aside.
- Discard some of the liquid if desired, then simmer the remaining liquid.
- Whisk together cornstarch and water, then stir into the simmering liquid until thickened.
- Return the pork to the sauce and serve as desired.
Nutrition Facts (estimated)
Servings
8
Calories
182
Total fat
5g
Total carbohydrates
6g
Total protein
27g
Sodium
866mg
Cholesterol
71mg
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