Chile Colorado
- Jenna Burk
- Apr 6, 2018
- 1 min read
- 3 lb pork butt
- 1/2 t. cumin
- 1/4 t. garlic powder
- 3 cups soup stock
- 1 cup water
- 2 New Mexico dried chiles
- 3 ancho dried chiles
- 1/2 onion, sliced
- 1 jalapeño, sliced
Add the pork butt and 2 cups soup stock to the instant pot and cook on the "meat/stew" setting. Season the pork butt with cumin and garlic powder. I let this slow release for about 20 minutes. While the instant pot is cooking, toast the chiles on a skillet. Then, remove stems and seeds. In a pot, boil 1 cup soup stock and 1 cup water. Add the toasted chiles, onion, and the jalapeño to the boiling pot. Boil until the chile is soft. Pour the sauce mixture into a blender or food processor. Blend until smooth. Cut the pork into pieces, it will probably just fall apart. Pour the chile sauce into the instant pot and let it sit for 10-15 minutes. Serve with tortillas.
