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- Preparing Time: 1 hour and 20 minutes
- Total Time: -
- Served Person: 10
- 1 teaspoon dried oregano
- 2 cups boiling water
- 1/4 cup apple cider vinegar
- 2 tablespoons chopped cilantro
- 1/4 teaspoon ground cumin
- 1 jalapeno, seeded and chopped
- 2 garlic cloves
- 2 1/2 pounds pork shoulder, trimmed and cut into 1-inch cubes
- 4 oranges, juiced
- 1 (14.25 ounce) can low-sodium chicken broth
- 1 onion, sliced and separated into rings
- 3 dried ancho chiles (poblanos), stemmed and torn into small pieces
- Carbohydrate 14.9
- Cholesterol 65
- Fat 20.7
- Protein 16.6
- Sodium 1340
- Calories 309 calories;
Combine pork, orange juice, broth, onion, and oregano in the inner pot of an electric pressure cooker (such as Instant Pot(R)). 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.
