Chile Guajillo Chile Ancho Water Salt Whole Cumin Pork broth (or beef broth) Olive oil Pork shoulder Salt Pepper Ground cumin
Remove stems from the chiles, cut lengthwise and remove all the seeds. In a pot, cover the chiles with water. Bring to a boil, turn heat off and let sit until pliable.
Add the rehydrated chiles, pork broth, cumin, and salt to the blender. Blend until smooth.
Strain the sauce and set this aside until ready to use.
Dice pork shoulder. You can also use pork stew meat if it is available at your grocery store.
Add salt and pepper. Cumin is optional. However, it is a spice commonly used in the Northern States.
Press the Saute feature on the Instant Pot. Add oil. The Instant Pot is a HUGE time saver.
Add the meat to the instant pot. Sear the meat on all sides. This step will help in locking in the flavors.
Add the chile colorado and the pork broth. Stir to combine.
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.
Serve with recipe with refried beans and a few dozen corn tortillas. This tasty recipe hails from the heart of Northern Mexico.