Instant Pot Chile Colorado [VIDEO]

Instant Pot Chile Colorado is sure to be a meal to remember. This tasty recipe hails from the heart of Northern Mexico.

Tender pork drenched in a delicious and rich chile sauce. Mexican comfort food at its finest.

Here is an easier way to enjoy this incredibly yummy and authentic Mexican recipe made in nearly half the time.

• Remove stems from the guajillo and ancho chiles.
• Cut lengthwise and remove all the seeds.
• In a pot, cover the chiles with water.
• Bring to a boil and turn heat off.
• Let sit for 5-10 minutes until pliable.

Make sure the chiles are pliable before using. For a spicier sauce, add 1-2 chile de arbol.

How to rehydrate chiles in cold water:
Instead of boil, cover the chiles with water. Let them sit in the water for 1 hour.

• Discard the water from the rehydration process.
• Add the rehydrated chiles to the blender.
• Add pork broth, cumin, and salt.
• Blend until smooth.

You will see parts of the chile still in the sauce. That’s ok. Any leftover debris will be removed when strained.

Swap out options: Homemade pork broth is best, but you can also use store bought pork broth, beef broth, chicken broth, or vegetable broth.

• Strain the sauce.
• Set this aside until ready to use.

The sauce is a deep reddish brown.

Note: This is the same sauce used to make Red Pork Tamales. Also see how it is used to make Beef Shanks Chile Colorado.

How long are red chile pods good for?
Dried chile pods last for 3-6 months, depending on how you store them. Keep them in an airtight container in the cupboard. However, they keep their fullest flavor and longer in an airtight container in the freezer.

• Dice pork shoulder. About 1-inch in diameter.
• You can also use pork stew meat if it is available at your grocery store.

Pork shoulder and pork loin are recommended to make this authentic Mexican stew. Some people will also make this dish using nopales (or cactus).

Can you cook frozen meat in the instant pot?
Yes, but it takes more time for the instant pot to come to pressure with frozen meat. Cooking defrosted meat is preferred.

• Add salt and pepper.
• Cumin is optional. However, it is a spice commonly used in the Northern States.

What’s the difference between chile verde and chile colorado?
Chile Verde is pork stew made with a savory tomatillo sauce.
Chile Colorado is stew either made with pork or beef and made with a robust red chile sauce.

• Press the Saute feature on the Instant Pot.
• Add oil.

The Instant Pot is a HUGE time saver.

For instance, Instant Pot Pork Tamales are made in nearly half the cooking time, and Instant Pot Pinto Beans don’t even need to be soaked. YAY!

What should I make first in my instant pot?

• Eggs
• Oatmeal
• Rice
• Chili
• Soup

• Add the meat to the instant pot.
• Sear the meat on all sides.

This will take about 5 minutes. Searing seasoned meat will help in locking in the flavors.

What can you not cook in instant pot?

• Crispy food
• Dairy
• Rare meats
• Pasta
• You can’t cook two recipes at once.

• Add the chile colorado and the pork broth.
• Stir to combine.

Homemade pork broth is best, but you can also use Beef Broth.

For a saucier dish: Add 1 more cup of broth.

• Close the lid.
• Move Valve to SEALING.
• Set the time to 25 minutes.
• Once the instant pot beeps and it is finished, carefully move the valve to VENTING.
• Stand back and allow the whistling to finish.
• Open the lid and serve.

If the pork is not tender, return the meat to the instant pot. Cook for an additional 5 minutes on High Pressure. Release the pressure.

What is the best thing to cook in instant pot?
Pork Carnitas
Chicken Tamales
Mexican Rice
BBQ Ribs
Chicken Pozole

How to Make Chile Colorado on the Stove:
Make the sauce. Season the pork.
Heat oil and sear the meat.
Add chile colorado sauce and broth.
Cover and cook on low for 45 minutes to 1 hour.

How to Make Chile Colorado in a Slow Cooker:
Make the sauce. Season the pork.
Heat oil and sear the meat.
Transfer the meat to the slow cooker.
Add chile colorado sauce and broth.
Cover and cook on low for 8 hours or high for 6 hours.

Serve with recipe with refried beans and a few dozen corn tortillas.

Instant Pot Chile Colorado

Instant Pot Chile Colorado is a deeply satisfying Mexican pork stew. Meat cooked in a flavorful and robust chile sauce that will make your tastebuds sing.

5 from 3 votes

Print Pin Rate

Course: Dinner

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 6 people

Calories: 603kcal

Author: Maggie Unzueta

Ingredients

For the Sauce

• 10 Chile Guajillo stems removed, seeded and deveined
• 2 Chile Ancho stems removed, seeded and deveined
• 4 cup water
• 1 tspn salt
• 1/2 tspn Whole Cumin
• 2 cup pork broth (or beef broth)

For the Pork

• 2 tbsp olive oil
• 2 1/2 lb pork diced into 1-inch pieces
• 1 tbsp salt
• 1 tspn pepper
• 1/2 tbsp ground cumin optional
• 1 cup pork broth (or beef broth)

Instructions

For the sauce:

• Remove the stems, seeds, and veins of all the chiles.
• Add the chiles to a large stock pot.
• Cover with water.
• Bring to a boil.
• Turn heat off.
• Let sit for 5-10 minutes, or until pliable.
• Discard the water.
• Add the rehydrated chiles to a blender.
• Add salt, cumin, and pork broth to the blender.
• Blend until smooth.
• Strain the sauce for a smoother texture and to remove any debris.
• Set aside until ready to use.

For the Pork:

• Press the Saute button on the instant pot.
• Add the oil.
• Let this heat up. About 1 minute.
• In the meantime, season the pork with salt, pepper, and cumin (if using).
• Add the pork to the instant pot.
• Sear the meat. You want to brown the sides of the meat.
• Stir occasionally. About 5 minutes.
• Add the chile sauce and pork broth.
• Stir to combine.
• Close the lid.
• Move the valve to SEALING.
• Press Pressure Cook button.
• Adjust time to 25 minutes.
• Once the cycle is complete, carefully move the valve to VENTING.
• Allow the venting to finish and remove the lid.
• Serve and enjoy.

Video

Notes

If the pork is not fully tender: Return meat to the instant pot. Cover with the lid and cook 5 minutes on High Pressure. Release pressure from valve. 

Toasting chiles is optional, but recommended. It will enhance the flavor of the chiles. 

For a spicier sauce: Add 1-2 chile de arbol.

Swap out options: Instead of pork broth, you can use beef broth, chicken broth, or vegetable broth. Or 1 tablespoon Beef Bouillon + 2 cups water = 2 cups beef broth

Chile Colorado sauce lasts up to 5 days in the fridge or 5 months in the freezer.

How to Make Chile Colorado on the Stove:
Make the sauce. Season the pork.
Heat oil and sear the meat.
Add chile colorado sauce and broth.
Cover and cook on low for 45 minutes to 1 hour.

How to Make Chile Colorado in a Slow Cooker:
Make the sauce. Season the pork.
Heat oil and sear the meat.
Transfer the meat to the slow cooker.
Add chile colorado sauce and broth.
Cover and cook on low for 8 hours or high for 6 hours.

Nutrition

Calories: 603kcal | Carbohydrates: 13g | Protein: 34g | Fat: 46g | Saturated Fat: 16g | Cholesterol: 136mg | Sodium: 1784mg | Potassium: 973mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4649IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 3mg

Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!