This recipe gives you all of the taste of a traditional Carne Adovada, but made in a non-traditional way with some surprising ingredients, right in your pressure cooker or instant pot.
Carne Adovada | Pressure Cooker Mexican Pork
Before we begin, I know you’re wondering if I’ve lost my mind, suggesting raisins and fish sauce in Carne Adovada. I use those ingredients to add sweetness and umami to a dish that traditionally calls for a lot of different steps to achieve that flavor.
Now with that out of the way, let’s begin.
I hate doing dishes, and when you cook as much as I have been lately, there are a lot of dishes generated. So I’m always looking for ways to cut down on dish washing.
A lot of this involves single pot cooking, where my Instant pot comes in very handy. But for this dish, I also needed to brown onions and bloom a few spices.
WHAT’S WITH THE MICROWAVE?
I really didn’t feel up to dirtying another pan, but I knew skipping out on browning the onions was not a smart idea.
So I used the microwave. I’m here to tell you, you CAN actually brown onions in the microwave. I chopped up the onions and put them in a paper bowl along with the oil and spices and cooked them, and they browned on their own, with no babysitting, while I cut up the pork.
I think I got a wee bit too much water in this dish because I was afraid to not put enough and burn a 2 pounds of pork, but I think you could get by with less, or you could turn it into a bit of a gravy dish and eat it over rice. I ate it plain so it would be low carb, and that worked well too.
Looking for more great Mexican recipes to check out? Give my Arroz Con Pollo a try! This Mexican chicken and rice dish is sure to make the whole family happy!
Another great Mexican dish is my Rajas con Crema y Elote. It’s a great mix of poblano peppers, onions, and corn, cooked in the Instant Pot that’s absolutely delicious!
THIS PART IS VERY IMPORTANT TO MAKING A GOOD CARNE ADOVADA
Do not confuse Mexican chile powder with Cayenne pepper. The Mexican version is blended with other spices such as cumin and other things. It’s a rich flavor, but it’s not pure heat like cayenne pepper will have. Even so, this is a richly-spiced dish, but try not to make it inedible by using the wrong kind of chili powder.
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- 1 ounce (28.35 g) Raisins
- 2 pounds (907.18 g) Boneless Pork Shoulder, cut into large pieces
- 1/4 cup (58 g) Fish Sauce
- 1 teaspoon (1 teaspoon) Oil
- 1 cup (14 g) Red Onion, chopped
- 3 cloves (3 cloves ) Garlic, chopped
- 1 teaspoon (1 teaspoon) Salt
- 1 teaspoon (1 teaspoon) Dried Oregano
- 1 tablespoon (1 tablespoon) Apple Cider Vinegar
- 1/2 teaspoon (0.5 teaspoon) Ancho chili powder
- 1 can (1 can) Chipotle Chile in Adobo Sauce
- 1/4 cup (0.03 g) Mexican Red Chili Powder, (NOT Cayenne, look for ones that have other spices blended)
- 1/2-3/4 (0.5 ) Water
- 1/2 teaspoon (1 tablespoon) Xanthan Gum, (or use a corn starch slurry)
- Place raisins into your blender jar, and cover with hot water while you get everything else ready.
- Place pork in your Instant Pot.
- In a microwave-safe bowl, combine oil, onions, garlic, salt, oregano, both chili powders, and canned chipotle chili, sauce from chili and cook it on high for 5-7 minutes, stirring once or twice.
- Pour this along with and cider vinegar and soy sauce or fish sauce into your blender jar with the raisins, and purée until smooth.
- Pour this mix onto your pork.
- Use the 1/2 cup of water to wash out your blender jar and pour this into the pot as well. Add another 1/4 cup water if you need to.
- Set your electric cooker on High Pressure for 20 minutes, and quickly release pressure when done.
- If you have too much liquid, either set your pot on sauté for 5-10 minutes to let some of it evaporate, sprinkle with xanthum gum to thicken while sautéeing, or make a slurry by mixing the cornstarch and the water, and pour into the pot. Let it boil and thicken.
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