Recipes Soups, Stews and Chili Recipes Stews Pork Instant Pot Chilorio 3.9 (17) 14 Reviews 5 Photos The bold flavors of this simple stew come together quickly in a pressure cooker, and you can use it to make tacos, burritos, chimichangas, tostadas, quesadillas, sopes, or even tamales. This recipe can be easily doubled if you need more. Submitted by bdweld Updated on February 20, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 25 mins Cook Time: 30 mins Additional Time: 25 mins Total Time: 1 hr 20 mins Servings: 10 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 2 ½ 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 1 teaspoon dried oregano 3 dried ancho chiles (poblanos), stemmed and torn into small pieces 2 cups boiling water ¼ cup apple cider vinegar 1 jalapeno, seeded and chopped 2 garlic cloves 2 tablespoons chopped cilantro ¼ teaspoon ground cumin Directions Combine pork, orange juice, broth, onion, and oregano in the inner pot of an electric pressure cooker (such as Instant Pot). 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. You can get a second wind out of your Instant Pot® Chilorio with these Torta Sandwiches by user Betty Soup: Stir together 1 thinly sliced red onion, 3 tablespoons cider vinegar, and 1 teaspoon sugar in a small bowl. Let stand at least 1 hour. Drain. Reheat 1 1/3 cups pork and sauce, covered, in a 2-quart saucepan over medium heat, 5 to 7 minutes. Mash 1 avocado and spread over the bottom half of 4 toasted buns. Top each bun with 1/3 cup pork and sauce and red onion mixture. I Made It Print 110 home cooks made it! Nutrition Facts (per serving) 309 Calories 21g Fat 15g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 309 % Daily Value * Total Fat 21g 27% Saturated Fat 7g 36% Cholesterol 66mg 22% Sodium 1340mg 58% Total Carbohydrate 15g 5% Dietary Fiber 2g 6% Total Sugars 9g Protein 17g 33% Vitamin C 52mg 57% Calcium 39mg 3% Iron 3mg 14% Potassium 600mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.